1 / 22

Introduction Cold Room Storage and Application -Awotech

What is cold room and how to cold room works and types of cold room and more info call our sales team.

Awo3
Télécharger la présentation

Introduction Cold Room Storage and Application -Awotech

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Contact Us 9411466708 www.awotech.in

  2. Introduction To Cold Room A temperature-controlled room, typically maintained between -2°C to 8°C (or lower for specialized uses), used for short-term or medium-term storage of perishable items like food, pharmaceuticals, or chemicals. Cold rooms are often found in commercial settings like restaurants, supermarkets, or hospitals, where precise temperature control is needed for smaller-scale storage. They’re customizable, insulated spaces with cooling units, designed for easy access and inventory management.

  3. Type of Cold Room Cold rooms are categorized based on temperature range, purpose, and design. Below are the main types of cold rooms, tailored to various storage needs:

  4. 1. Chiller Cold Rooms* (0°C to 8°C): Basic Principle of Chiller Cold Room is cooling - Used for storing perishable items like fresh produce, dairy, flowers, or pharmaceuticals. - Maintains a "chilled" environment to preserve quality without freezing. - Common in restaurants, supermarkets, and medical facilities.

  5. 2. *Freezer Cold Rooms* (-18°C to -30°C): - Designed for frozen goods like meat, seafood, ice cream, or pre-prepared meals. - Ensures long-term preservation by preventing bacterial growth. - Used in food processing, retail, and export industries.

  6. 3. Blast Freezer Cold Rooms* (-30°C to -40°C or lower) - Rapidly freezes products to lock in freshness, texture, and nutrients. - Ideal for seafood, meat, or ready-to-eat meals requiring quick freezing. - Common in food manufacturing and catering industrie

  7. 4. *Ultra-Low Temperature Cold Rooms* (-50°C to -80°C): - Specialized for storing sensitive items like vaccines, biological samples, or certain chemicals. - Used in medical research, laboratories, and pharmaceutical industries. - Requires advanced insulation and precise temperature control.

  8. 5*Walk-In Cold Rooms*: - Large, accessible rooms for storing bulk goods with easy entry for staff. - Can be chiller or freezer types, depending on temperature settings. - Found in warehouses, hotels, or large retail settings.

  9. 6.Modular Cold Rooms*: - Prefabricated, customizable units that can be assembled or disassembled. - Flexible for small businesses or temporary storage needs. - Available as chillers or freezers, with adjustable sizes.

  10. 7.Controlled Atmosphere Cold Rooms*: - Regulate temperature, humidity, and gas levels (e.g., oxygen, CO2) to extend shelf life. - Used for sensitive produce like apples, pears, or bananas. - Common in agricultural storage and export industries.

  11. 8. Dual-Compartment Cold Rooms* - Feature separate sections with different temperature zones (e.g., chiller and freezer). - Ideal for businesses needing versatile storage in a single unit. - Used in catering, retail, or small-scale food processing.

  12. Other Cold Room Application: Banana Ripening Chamber A Banana Ripening Chamber is a specialized type of cold room designed to control the ripening process of bananas by regulating temperature, humidity, ethylene gas levels, and ventilation. These chambers create optimal conditions to ensure bananas ripen uniformly, develop desired color, texture, and flavor, and extend shelf life for commercial distribution.

  13. Key Features Of a Banana Ripening Chamber - Temperature Control: Typically maintained between 15°C to 20°C, depending on the ripening stage. Warmer temperatures speed up ripening, while cooler ones slow it down. - Humidity Control: Kept at 85-95% relative humidity to prevent moisture loss and maintain banana quality. - Ethylene Gas Application: Ethylene, a natural ripening hormone, is introduced (usually 100-150 ppm) to trigger and synchronize ripening. This is critical for uniform color and texture. - Ventilation System: Ensures proper air circulation to distribute ethylene evenly and remove excess CO2, preventing over-ripening or spoilage. - Insulation and Sealing: Thick, insulated panels (often polyurethane) maintain stable conditions and energy efficiency. - Monitoring Systems: Sensors and controllers track temperature, humidity, and gas levels for precise management.

  14. How It Works: 1. Pre-Cooling: Green bananas are cooled to 13-15°C to halt natural ripening during transport or storage. 2. Ethylene Exposure: Bananas are exposed to controlled ethylene gas for 24-48 hours to initiate ripening. 3. Ripening Phase: Temperature and humidity are adjusted over 4-8 days to achieve the desired ripeness (e.g., green to yellow). 4. Storage/Distribution: Once ripened, bananas are cooled again to slow further ripening before transport to markets.

  15. Mushroom Growing Chamber A mushroom growing chamber is a specialized controlled environment designed to cultivate mushrooms by maintaining optimal conditions for their growth, including humidity, light, and air circulation. These chambers, also called grow rooms or fruiting chambers, are used mushroom types (e.g., button, oyster, shiitake) for commercial or small-scale farming. temperature, to produce various

  16. Key Features of a Mushroom Growing Chamber: - Temperature Control: Maintained at specific ranges depending on the mushroom species (e.g., 18-24°C for button mushrooms, 20- 30°C for oyster mushrooms). Precise control supports mycelium growth and fruiting. - Humidity Control: High humidity (80-95%) is critical to prevent drying of mushroom caps and promote healthy development. - Ventilation and CO2 Management: Fresh air exchange is regulated to keep CO2 levels low (typically below 1000 ppm) during fruiting, as high CO2 can inhibit mushroom formation. - Lighting: Low-intensity, indirect light (often blue spectrum) is provided for specific stages, as mushrooms don’t require much light but need it to trigger fruiting in some species. - Substrate Shelving: Racks or trays hold the substrate (e.g., compost, straw, or sawdust) inoculated with mushroom spawn. - Insulation and Sterility: Insulated walls and sterile conditions prevent contamination by mold or bacteria. Chambers often include HEPA filters or UV lights. - Monitoring Systems: Sensors and controllers track temperature, humidity, and CO2 levels for automated adjustments.

  17. How It Works 1. Spawn Preparation: Mushroom spawn (mycelium) is mixed with a substrate (e.g., sterilized compost or straw). 2. Incubation Phase: The chamber maintains warm, dark conditions (e.g., 22-26°C for button mushrooms) for mycelium to colonize the substrate (1-3 weeks). 3. Fruiting Phase: Conditions shift to cooler temperatures, high humidity, and slight light exposure to trigger mushroom fruiting (pinhead formation and growth). 4. Harvesting: Mushrooms are harvested when mature (typically 5- 10 days after fruiting begins), and the chamber is cleaned for the next cycle.

  18. Types of Mushroom Growing Chamber - Modular Grow Chambers: Prefabricated, portable units for small- scale or experimental farming, easy to assemble and customize. - Walk-In Grow Rooms: Larger, insulated rooms for commercial production, with shelving for high-volume output. - Climate-Controlled Containers: Converted shipping containers with climate systems, ideal for scalable or mobile operations. - Tunnel Chambers: Large, tunnel-like structures for industrial-scale production, often used for button mushrooms. - Low-Tech Chambers: Simple setups (e.g., plastic tents or greenhouses) for small-scale or home growers, using manual humidity and temperature controls.

  19. Saffron Growing Chamber A saffron growing chamber is a controlled environment specifically designed to cultivate saffron, the world’s most expensive spice, derived from the stigmas of the *Crocus sativus* flower. These chambers allow growers to produce saffron indoors or in non- traditional regions by precisely managing temperature, humidity, light, and other conditions, overcoming the limitations of climate and geography. They are particularly useful in areas where outdoor conditions (e.g., high humidity or extreme temperatures) are unsuitable for saffron cultivation.

  20. Key Features Of Saffron Growing Chamber - Temperature Control: Maintains an optimal range of 15-20°C during sprouting and 5-17°C during flowering to mimic saffron’s natural growth cycle. Advanced systems use air conditioners or heaters to stabilize temperatures. - Humidity Control: Keeps humidity low (40-50%) to prevent corm rot and fungal diseases, as saffron thrives in dry conditions. Humidifiers or dehumidifiers are often installed. - Lighting: Provides 5-12 hours of light daily using full-spectrum LED grow lights (blue and red spectrums enhance crocin production, the compound responsible for saffron’s color and flavor). Light cycles simulate natural day-night patterns. - Ventilation and CO2 Management: Ensures adequate air circulation to maintain low CO2 levels and prevent mold. Some chambers use fans or controlled aeration systems. - Growing Medium: Often employs aeroponics (soilless, mist-based nutrient delivery) or trays with well-draining soil/substrate. Aeroponics reduces water use by up to 90-95% and eliminates soil-related issues like weeds or pests. - Shelving Systems: Multi-tier racks or trays maximize space, allowing high-density planting (e.g., 4 tons of corms in a 60 m² chamber. - Monitoring Systems: Sensors track temperature, humidity, light, and nutrient levels, enabling real-time adjustments for optimal growth.

  21. How It Works 1. Corm Preparation: High-quality saffron corms (bulb-like structures, 8-10 mm or larger) are sourced, cleaned, and treated with fungicides (e.g., carbendazim) to prevent disease. They are stored in cool, dry conditions (13-27°C) until planting in late summer or early fall. 2. Planting: Corms are placed in trays or aeroponic systems, spaced 3- 4 inches apart, with the pointed end up, at a depth of 3-6 inches if using soil. In aeroponics, roots are misted with nutrient-rich solutions. 3. Growth Cycle: - Sprouting: Occurs 4-10 weeks after planting, with roots and shoots forming. - Flowering: Triggered by a cold shock (e.g., 5-10°C) when shoots reach ~10 cm, typically in October-November. Each corm produces 1-3 purple flowers, each with three red stigmas (saffron threads). - Leaf Development and Dormancy: Post-flowering, leaves grow for 8-12 weeks, then wither. Corms enter dormancy from April to September, requiring no water. 4. Harvesting: Stigmas are hand-picked in the morning when flowers are fully open, typically yielding 500-600 grams of saffron per 100 kg of corms in aeroponic systems. 5. Post-Harvest: Stigmas are dried and stored. Corms multiply, producing daughter corms for future cycles, and are lifted every 4-5 years to prevent overcrowding.

  22. Thank You For Attention Awotech is leading refrigeration company which deals cold room and cold storage manufacturering and supplying,we use energy efficient puf insulation and refrigeration unit for installation cold Room For more info contact us. Website www.awotech.in Contact Us 9411466708

More Related