Cold room

     Cold room or Chilling room is the room used for storing the food at the low temperature but higher than the freezing point of food. The temperature used in cooling the food is from -3 to -7 Celsius degrees which is the temperature suitable for preserving each kind of food differently. Preserving the food in the cold room is used for preserving perishable food using Sandwich Panel or cold room and Sandwich Panel. It is also used in making other cold room’s walls including the cold room insulation panels such as:

• Meat such as pork, beef, goat meat, lamb meet
• Seafood both fresh and cooked such as fish, prawns, and squids
• Milk and dairy products such as pasteurized milk, butter, yogurt, cheese, fermented milk
• Eggs
• Fresh vegetables and fruits
• Ready-to-eat food
• Products processed from meat such as sausage, ham, beacon, sour pork

Objectives of freezing

Freezing is the food preservation with the main objectives in:

• Retarding the growth of pathogen such as Salmonella ,
• Meat aging
• Retarding the chemical and biochemical reactions
• Reduce the respiration rate of vegetables and fruits
• Freezing following the types of food
• Cold storage of fruit and vegetable)
• Grouping of vegetables and fruits following the temperature and relative humidity
• Cold storage of meat and meat products
• Cold storage of milk and dairy product