How Should a Cold Room Be Designed for Carcass Meat Storage?
🥩 How Should a Cold Room Be Designed for Carcass Meat Storage?
Proper storage of carcass meat is crucial for maintaining quality, hygiene, and food safety. Cold rooms must be designed with strict technical and sanitary standards.
❄️ 1. Ideal Temperature Range
To preserve the freshness and safety of carcass meat:
For short-term storage (1–7 days), the temperature should be maintained between 0°C and +4°C.
This is suitable for daily processing and quick turnover operations.For long-term storage (weeks or months), the meat must be frozen at -18°C or lower.
This stops bacterial growth completely and significantly extends shelf life.
The storage duration will determine whether you need a chilled cold room or a frozen storage facility—each with different design and equipment requirements.
🔧 2. Panels and Insulation Features
All interior surfaces in contact with meat must be hygienic, non-corrosive, and easy to clean:
INOX (stainless steel) is recommended for inner cladding.
Panels should be 80 mm to 100 mm thick, filled with high-density polyurethane for effective insulation.
Joints between panels must be sealed, and corners should be rounded to prevent bacterial buildup.
Proper insulation ensures temperature stability and energy efficiency.
🚪 3. Door Selection, Monorail Compatibility & Sealing
Choosing the right door is vital for hygiene and efficiency in carcass meat cold rooms.
Monorail-compatible doors allow seamless meat transfer along overhead rails directly into the cold room. These doors must align perfectly with the hanging rail system.
Depending on operational needs, sliding, hinged, or monorail doors can be used.
Doors must include high-density insulation and PVC gaskets for airtight sealing.
Easy open/close functionality and zero air leakage are crucial to maintain internal temperature.
All hardware should be made of stainless steel for long-term durability.
💨 4. Airflow and Refrigeration Equipment
Even temperature distribution is ensured by well-positioned evaporators inside the room.
Fans should not blow directly onto the meat, as it can cause surface drying.
The system should maintain a relative humidity of around 85% to prevent meat dehydration and shrinkage.
Quiet, energy-efficient refrigeration units are recommended for continuous use.
🧼 5. Hygiene and Easy Cleaning
The floor must be non-slip, seamless, and waterproof.
A proper drainage system is essential to evacuate water after cleaning.
All surfaces should be antibacterial and washable, suitable for frequent disinfection.
Curved joints between walls, floor, and ceiling prevent dirt accumulation.
📡 6. Temperature Monitoring and Alarm System
Digital temperature sensors should constantly monitor the room’s internal conditions.
Remote monitoring and auto-alarm systems (via SMS or email) must alert staff of temperature deviations.
These systems are critical for compliance with HACCP, ISO 22000, and other food safety regulations.
Curved joints between walls, floor, and ceiling prevent dirt accumulation.
✅ Conclusion: Proper Cold Room Design Protects Meat Quality
A cold room designed for carcass meat storage is not just a space—it’s a vital part of the food safety chain. By investing in high-quality construction, insulation, refrigeration, and monitoring systems, you can protect your products, meet international standards, and build customer trust.