Food trades, how to choose a cold room?

Having a cold room is an obligation in various sectors of activity which directly or indirectly affect the food sector. This is the case in the food industry, in hotels and restaurants, but also in school canteens, company canteens and also in health establishments (CHR, retirement homes). Indeed, the handling of food requires compliance with a certain number of hygiene standards and in particular those concerning the cold chain. To choose the most suitable cold room for your activity, it is essential to know the different characteristics of cold rooms.

What is the difference between positive and negative cold room?

There is indeed two types of cold rooms. First, there is the positive cold room, that is to say the one that keeps the products at a defined temperature between 2 and 8 ° C. Then there are negative cold rooms which will keep the products at a temperature of less than 0 ° C. The positive cold rooms are designed to store cooked or raw meats and fish as well as fruits and vegetables and dairy products. On the other hand, negative cold rooms are provided for the storage of products to be frozen or frozen products. Depending on the different products to be stored, the cold room will be maintained at a temperature defined by the hygiene standards in force.

Other useful characteristics for choosing a cold room

The cold rooms are distinguished first of all by their size, which we will choose according to our needs. While a small restaurant can make do with a simple wardrobe, larger establishments will most likely need larger rooms measuring several square meters. This is the case for large restaurants or schools or health establishments.

Then, as you can see on the following page: https://www.iceshop.fr/guide/chambre-froide/, it is important to choose your cold room according to the refrigerant group. Depending on whether the room is negative or positive, we will have the choice between these different types of cold ventilation:

  • With compressor
  • With capacitor
  • With a regulator
  • With an evaporator

Finally, what also motivates the choice of professionals in terms of cold storage is the budget. This varies between 500 euros for a small capacity cold room to 30,000 euros for the largest and most sophisticated models.

The different types of cold rooms

Regarding the classic cold rooms, there are modular cold rooms, compact cold rooms (for small spaces or for the conservation of already cooked dishes), rooms on trailers for delivery or even inflatable rooms for professionals. event.

Finally, next classic cold rooms, there are other types of professional cold rooms which are reserved for more specific uses. For example, specialists in refrigeration equipment can find blast chillers. They allow you to refresh preparations very quickly. They are used in cooking and especially in baking to speed up certain processes such as gelation. We can also mention the maturation chambers which are used by many restaurants offering very high quality meat.

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