Before building a refrigerated warehouse it is important to determine the requirements and environmental conditions of the site. The design must take into consideration the products to be stored, types, amounts, periods of production and storage conditions required for the product and the market.
Inherent factors such as local environment, availability of labor and skills and experience should also be considered. The size of the warehouse will be determined according to economic and technical factors. Small warehouses are more expensive than larger ones per unit volume in terms of construction and operation, but stock control and management in large refrigerated warehouses is more complex and difficult. The volume of the refrigerated warehouse depends on the type of storage required for good air circulation and heat dissipation, the height depends on the methods of management and how pallets are going to built, 2.5 to 3 meters for manual handling and 6 and even 9 meters when used with mechanized pallet handlers. Once these factors have been considered, the cooling requirements can be calculated and in this way, the required capacity and isolation of the hold. These calculations are based on the assessment of:
• gain / loss of heat through the walls;
• gain / loss of heat removal and replacement of air;
• respiration heat of the products;
• speed cooling / heat removal that field products bring;
• heat gain from electric fans, lights, labor, etc.
An industrial facility dedicated to cold storage of food products.
More precisely, we define a Refrigerated Warehouse as an industrial complex comprising premises, facilities and equipment permanently or temporarily dedicated to storing refrigerated food and may constitute in itself an autonomous refrigeration industry, be annexed to another larger center or have annexs to its activity.
Most of the loads of red meat cuts are prepared according to the preferences of the country or customer.
Generalities applicable to all frozen food:
Freezing is a very widespread way to preserve food products and it is common to move them using refrigerated transports. The load is placed in a state of suspended animation, allowing for it to be used weeks or even months after production.
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