Fresh meat chiller — −1°C to +2°C holding

Use case

• Fresh meat holding for retail, HoReCa, restaurants and wholesale.
• Poultry holding post-processing.
• Fish / seafood fresh holding before dispatch.

Typical temperature range

Typical range: −1°C to +2°C. Below this range, the product begins to freeze; above this, shelf life drops sharply.

This is not frozen storage

Fresh meat chillers are different from meat freezer rooms. For frozen meat at −18°C, see the Freezer Room page.

Hygiene, drainage and washable surfaces

• Washable PUF panel finish; sealed joints.
• Floor with slope and proper drainage.
• Surfaces that can be sanitised regularly.

Door opening and loading

Frequent loading is expected — door, strip curtains and ante room help reduce heat ingress and condensation.

Optional add-ons

• Ante room for high-traffic rooms.
• Strip curtains.
• Stainless steel racks.
• Data logger for temperature traceability.

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