How To Choose The Right Cold Room

Choosing a cold room is a balance between capacity, energy efficiency, and operational needs. Because a cold room runs 24/7, a poor choice in insulation or cooling unit can lead to massive electricity bills and spoiled product.

Here is a step-by-step guide to choosing the right cold room.

1. Define Your Temperature Profile (The "What")

First, determine exactly what you are storing. This dictates the category of room you need.

2. Choose the Right Insulation (The "Shell")

The walls are made of "Sandwich Panels" (usually Polyurethane). The thickness of these panels is the single biggest factor in energy efficiency.

• For Chillers (+0°C and up): Standard thickness is 60mm to 80mm.

• For Freezers (-18°C and below): Standard thickness is 100mm to 150mm.

  • Warning: Never use thin chiller panels for a freezer. The motor will run non-stop, and ice will form on the outside of the walls due to leakage.

• Flooring:

  • Chillers: You can often use the existing concrete floor (uninsulated) to save money/height.

  • Freezers: You must use an insulated floor. If you build a freezer on bare concrete, the cold will freeze the moisture in the ground, causing the concrete to crack and heave (lift up).

3. Select the Refrigeration System (The "Heart")

You generally have two choices for the cooling unit:

• Monoblock (Plug & Play): The motor and fan are one single unit mounted through the wall or ceiling.

  • Best for: Small rooms, limited budget, easy installation.

  • Downside: It vents hot air into the room where it is located. If your room is in a small, hot kitchen, this will make the workspace unbearable and the unit less efficient.

• Split System: The evaporator is inside the cold room, but the compressor (motor) is installed outside the building.

  • Best for: Larger rooms, hot environments, noise-sensitive areas.

  • Downside: More expensive to install (requires piping and an engineer).

4. Size and Dimensions

• The 40% Rule: Aim for a room 40% larger than your current stock volume. You need space for airflow (vital for cooling) and walking aisles.

• Height: Standard height is roughly 2.1m to 2.4m. If you have a high-ceiling warehouse, requesting a 3m+ high room is often cheaper than making the room wider, as you get more volume for the same floor footprint.

5. Essential Features Checklist

• Door Type:

  • Hinged: Best for people walking in carrying boxes.

  • Sliding: Essential if you are using pallets and forklifts.

• Strip Curtains: Always install PVC strip curtains behind the door. They reduce cold air loss by up to 75% when the door is open.

• Safety Release: Ensure the door has an internal push-release mechanism so staff cannot be locked inside.

• Shelving: Do not use wood (it molds). Use rust-free aluminum, stainless steel, or food-grade plastic shelving.

Summary Recommendation

• For a Restaurant: Look for a Dual-Compartment cold room (half fridge / half freezer) with a Split System motor to keep heat and noise out of your kitchen.

• For a Warehouse: Prioritize panel thickness (100mm+) and sliding doors for forklift access to minimize long-term energy costs.