Chiller Room

• Storing perishable food items in restaurants, hotels, and catering facilities.
• Maintaining temperature-controlled environments for pharmaceutical products and chemicals.
• Providing cold storage for florists and horticultural businesses.
• Used in food processing plants for temporary storage of ingredients or finished goods.
• Suitable for breweries and distilleries requiring cooled storage for fermentation or finished products.

Typical footprint

Chiller rooms of this class commonly range from 2m x 2m up to 6m x 6m or larger, depending on modularity.

Operating temperature range

Typically maintains temperatures between 0°C and +8°C, suitable for chilled storage.

Insulation material

Panels are commonly constructed from insulated sandwich panels, often polyurethane (PUR) or polyisocyanurate (PIR) foam, clad in steel.

Power supply

Refrigeration systems for units of this size typically require a 230V single-phase or 400V three-phase electrical supply, depending on compressor capacity.

Refrigerant type

Modern systems commonly use HFC refrigerants such as R404A or R449A, or increasingly natural refrigerants like R290 (propane) for smaller units.

Door type

Units typically feature hinged or sliding insulated doors, often with an internal safety release mechanism.

Assembly

Designed for modular assembly, with cam-lock or tongue-and-groove panel joining systems for ease of installation and dismantling.

• What is included when a chiller room is described as 'complete'?

  A complete chiller room typically includes all insulated panels (walls, ceiling, floor if applicable), a door, and the full refrigeration system comprising a compressor, evaporator, and condenser unit.

• Are chiller rooms difficult to reassemble?

• What kind of base or floor is required for a chiller room?

• Does a used chiller room require new refrigerant?

• What maintenance is typically required for a chiller room?

• Can the dimensions of a flat-packed chiller room be altered during reassembly?

Cold rooms and refrigeration units are considered essential assets in food processing operations. Buyers typically prioritise reliability, energy efficiency, and ease of maintenance when selecting used models. Industry sentiment favours equipment from reputable manufacturers known for durability. Key considerations include checking refrigerant systems, insulation condition, and temperature consistency. Well-maintained units often deliver strong performance at reduced cost compared to new alternatives, making them attractive for budget-conscious operations seeking dependable temperature control.

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