Professionals how to choose your cold room

Professionals: how to choose the right cold room ?

You have an activity that requires to keep a high quality of food in a cool place. In this case, it is imperative to have a cold room. This equipment is subject to strict regulations, especially in terms of control.

For this reason, it is necessary to contact refrigeration specialists to find the most suitable model for your activity.

Why is it necessary to have a cold room ?

The cold room is an equipment that allows to keep food at a well-defined temperature. This allows to preserve food from bacteria and to avoid food poisoning. They are therefore essential in large food stores, in certain craftsmen such as butchers, butchers, caterers, as well as in restaurants, health establishments or schools.

These cold rooms must be controlled by the health authorities. If this control is not carried out, or if it shows an anomaly, the establishment risks an administrative closure.

Do you need a positive or negative cold room? ?

It all depends on the activity of the structure that is looking for a cold room. With a positive cold room, we can keep foodstuffs between 0 and 5°C. They are used for the storage of fresh products, fruits and vegetables. They are ideally used in schools, hospitals or restaurants.

The negative cold rooms on the other hand will allow to freeze food at a temperature lower than 0°. We use them rather in the shops in complement of one or several positive rooms.

What is the budget for a cold room? ?

The budget that one will spend on cold rooms depends on many factors. This is why it is essential to call on refrigeration specialists who will advise you on this subject so that you can find the model best suited to your needs. For example, a small restaurant will only need a cold room in a cabinet, because it will not have a large quantity of products to store.

On the other hand, large restaurants Some restaurants that serve more than 100 covers will need a larger cold room. In some large stores, the cold rooms can be more than 10 m2.

The first two factors to determine the budget are the size of the facility and the amount of food to be stored. Then, the refrigeration mode is another criterion of choice. It is the one that will allow you to know if the professional or the establishment needs a positive or negative cold room.

Finally, the other criteria are performance, functionality and the possibility of having several zones with different temperatures.

Specific refrigeration systems

Some professionals need specific refrigeration equipment. This is the case for example for cooling cells that are used in restaurants for pastries in particular. Some restaurants or butcher shops specialize in high quality meat and require curing rooms.

Finally, some establishments that must meet strict hygiene standards will also need to invest in waste coolers.