Complete Cold Room Solutions

Commodity-specific cold storage for apple, potato, onion, citrus and leafy greens — PUF panel rooms with ante room and humidity control.

−1°C to +13°C (commodity-specific)

Banana, mango and papaya ripening chambers with ethylene, CO₂ exhaust and pressurized / non-pressurized cycles.

14–22°C (varies with stage)

0°C to +8°C chiller rooms for dairy, beverages, packed food and HoReCa.

0°C to +8°C

Hygienic −1°C to +2°C fresh meat, poultry and fish chiller rooms with SS racks and proper drainage.

−1°C to +2°C

+2°C to +8°C pharma cold rooms with data logger, alarms and backup power for vaccines and medicines.

+2°C to +8°C (target +5°C)

−18°C to −22°C freezer rooms for frozen food, frozen meat, ice cream and seafood.

−18°C to −22°C

−25°C to −35°C deep freezer rooms with higher insulation and stronger refrigeration.

−25°C to −35°C

Blast freezers for rapid freezing of fresh product — batch size, product thickness and trolley loading designed to your throughput.

Air: −35°C to −40°C; Product core: −18°C (target)

Ante rooms for freezers and deep freezers — reduce heat ingress, ice formation and improve energy efficiency.

Typically +8°C to +12°C

Button mushroom production rooms with incubation and production phases, CO₂ and humidity control.

14–24°C (phase-wise)

Mushroom compost units — bunker, tunnel, pre-wetting, blower and control panel for 20T and 30T cycles.

Tunnel: 45–60°C (phase-2)