Meat work usually needs two temperature worlds under one roof: a chiller at 0 to +4 °C for fresh meat, carcass chilling and daily processing, and a freezer at −18 to −25 °C for longer storage. We supply both as complete kits, sized to your daily throughput.
After slaughter, carcasses must come down to temperature steadily. Rooms are specified with ceiling rails in mind, strong air circulation and capacity calculated from your daily head count — warm carcass load, not room volume, is the deciding number.
Chiller rooms next to the cutting floor hold fresh meat for sale and processing. Often combined with a work-area layout: chiller for storage, and upright refrigerators at the counter for display stock (see our commercial refrigerators).
For imported frozen meat, buffer stock and long holding. 120 mm panels, holding-duty units, and — where fresh product must be frozen in-house — additional freezing capacity sized by daily intake.
| Application | Temperature | Panel | Notes |
|---|---|---|---|
| Carcass chilling | 0 to +4 °C | 100 mm | Rail layout, strong airflow, capacity by daily head count |
| Fresh meat storage / processing support | 0 to +4 °C | 75–100 mm | Hinged or sliding door depending on trolley traffic |
| Short-term chilled holding | −5 to 0 °C | 100 mm | For near-freezing holding of packed product |
| Frozen meat storage | −18 to −25 °C | 120 mm | Add strip curtain; alarm recommended for high-value stock |
Food-safe panel finishes that tolerate daily wash-down, with sealed joints — the basis of passing inspections and keeping odours out of the insulation.
Digital controllers with high-temperature alarms protect valuable stock. Ask about data logging if your buyers or inspectors require records.
Raw and processed product should not share air and traffic where avoidable. Two smaller rooms often beat one big room for abattoir and processing layouts — we will lay out the options with you.
0 to +4 °C is the standard working range for fresh meat chilling and short storage. Frozen meat is held at −18 °C or colder, typically −20 to −25 °C for longer storage and safety margin.
By the warm carcass load: head count, average carcass weight and required pull-down time set the refrigeration capacity, and hanging layout sets the room footprint. Send us those three numbers and we return a sized configuration and quotation.
Yes — tell us you need carcass rails and we configure the ceiling structure and layout accordingly in the quotation.
Yes. Upright stainless chillers and freezers (single, double, 4 and 6 door) are our second product line — see commercial refrigerators. Many meat buyers ship rooms and cabinets together in one container.
Tell us your application (chilling, processing or frozen storage), daily throughput and country — we reply with a configuration and exact quotation, normally within 24 hours on working days.
ColdRoomKit