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.
When there is equipment for freezing or handling food, they will be consider as annexxes to the main refrigeration complex..
Depending on usage, a refrigerated warehouse can be classified into:
1. For public use: Those that work as service providers to ensure proper cold storage of food for others.
2. For private use: They are used to ensure proper cold storage of food products owned by a particular company.
3. Mixed-use: these work by combining the two applications listed above, subject to compliance with existing legislation (fiscal, administrative, etc.).
More on this topic
The Ministry of Health in Nicaragua is putting out to tender the purchase of equipment for cold chain stores, pharmacies and laboratories in health units.
As part of the Program for Development of Health Networks, the Ministry of Health is putting out to tender the purchase of equipment for cold chain storage, pharmacies and laboratories in Health Units in the Local System for Comprehensive Health Care (SILAIS in Spanish) in Metagalpa, Jinotega and the North Atlantic Autonomous Region (RAAN).
Refrigerated warehouses are an important part of the marketing process of fruit and vegetables. They demand careful planning in their design, construction, management and daily operations.
DESIGN AND CONSTRUCTION
Before building a refrigerated warehouse it is important to determine the requirements and environmental conditions of the site.
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.
Guidelines have been released for the proper treatment of frozen products at all stages of the logistics chain.
From the publication "Recommendations for Logistics Frozen Products, Frozen and Ice Cream, AECOC"
Technical as well as sanitary controls for food and food products that typically require freezing temperatures for preservation and alteration must be extended to the operations of the entire supply chain so that from the origin to the final time of consumption the product keeps its inherent qualities.