Meat Cold Storage and Freezing Rooms

Meat Cold Storage and Freezing Solutions

The aim of preservation is to prevent the spoilage of meat and meat products and to make conditions unfavourable for the microorganisms that cause it. Proper preservation also slows down or stops the physical, chemical and enzymatic factors behind spoilage, so the shelf life of meat and meat products can be greatly extended.

Frigo System Applications

Pre-cooling chambers for carcasses
Storage rooms for carcasses
Product freezing tunnels
Cooling of cutting, packing and shipping halls
Cold rooms for offal, suspect carcasses and deboning
Spiral freezer cooling systems for further processing
Freezer storage for carcasses and packaged products
Precisely controlled central cooling systems with high energy efficiency
Compliance with HACCP standards and hygienic evaporator design
Machine room design in accordance with TSE and EN standards

Typical Storage Conditions

Product	Temperature	Relative humidity	Approx. storage life
Beef (fresh)	0 / +1 °C	88–92%	1–6 weeks
Beef (frozen)	−18 / −23 °C	90–95%	9–12 months
Veal (fresh)	0 / +1 °C	90–95%	5–10 days
Veal (frozen)	−18 / −23 °C	90–95%	9–12 months
Mutton (fresh)	0 / +1 °C	85–90%	5–12 days
Mutton (frozen)	−18 / −23 °C	90–95%	8–10 months
Chicken (fresh)	0 °C	85–90%	1 week
Chicken (frozen)	−18 / −23 °C	90–95%	8–12 months
Turkey	−2 / 0 °C	95–100%	1–4 weeks

These are general guide values from our catalog. Final conditions are set according to the product and the project.

Frequently Asked Questions

At what temperature is fresh meat stored?
Our catalog gives 0 / +1 °C for fresh beef, veal and mutton.

At what temperature is frozen meat stored?
Our catalog gives −18 / −23 °C for frozen beef, veal, mutton and chicken.

Which areas of a meat plant do you cool?
Carcass pre-cooling and storage rooms, freezing tunnels, cutting, packing and shipping halls, and freezer storage.