Investment Opportunities in Cold Solutions

and Itz Feasibility.

An Overview

A Simple Study on the scope and the

requirements of Cold Solutions
requirement in India.
 Food.
 SOCIAL IMPORTANCE  COMMERCIAL
IMPORTANCE
 BASIC NEED OF ALL
HUMANS  CURRENT WASTAGE DUE
 FOOD SECURITY IN TO NON AVAILABILITY OF
TIMES OF SCARCITY INFRASTRUCTURE FOR
PROPER
 PERISHABLE NATURE
TRANSPORTATION AND
OF FOOD
STORAGE.
 SEASONAL  PERISHABLE NATURE OF
IMBALANCES IN
PRODUCE
AVAILABILITY OF FOOD
 PRODUCE HAS DEMAND
 FOOD SECURITY IS
BUT UNABLE TO REACH
CRUCIAL FOR NATIONAL
PLACE OF DEMAND.
SECURITY
 SEASONAL IMBALANCES
IN AVAILABILITY OF
PRODUCT
 FOOD PRESERVATION
“ THE COLD STORE WAY”
HOW FOOD IS PRESERVED
DRYING
PICKLING
CANNING
SMOKING
CURING ( SUGAR PRESERVATION)
THE COLD STORE WAY
 FOOD PRESERVATION
“ THE COLD STORE WAY”

 HOW FOOD IS PRESERVED IN COLD STORE

 1 . FOOD SPOILAGE PROCESS

 2 . INIBIHITION OF ENZYMATIC ACTIVITY BY
REDUCTION OF TEMPERATURE

 TEMPERATURE OF ENVIRONMENT MAKES ALL THE

DIFFERENCE !
A quick look into Milk Spoilage to Understand the subject
better

BACTERIAL GROWTH W.R.T TEMP IN RAW MILK.

TEMP DEG 24 HRS 48 HRS 96 HRS 168 HRS

C
4 2500 3600 218000 4200000

8 3100 12000 1480000

10 11600 540000

16 180000 28000000
COLD CHAIN PRINCIPLE

IF PERISHABLE FOODS ARE HELD AND

MOVED FROM PLACE TO PLACE UNDER
CONTROLLED LOW TEMPERATURES AND
OPTIMUM RELATIVE HUMIDITY, THEY CAN
BE KEPT IN NEAR HARVESTED
CONDITIONS FOR A CERTAIN TIME WITHIN
WHICH THEY CAN BE FULLY USED FOR
PROCESSING / DIRECT CONSUMPTION.
 Indian Scenario.
 The post harvest losses in India are as high as 60% and reducing those losses is very
important to ensure that sufficient food both in quantity and in quality is available to
every resident in the country. Reduction of post-harvest losses reduces cost of
production, trade and distribution, lowers the price for the consumer and increases the
farmer’s income as well.
 Worldwide post harvest fruit and vegetables losses are as high as 30 to 40% and even
much higher in some developing countries. Reducing post harvest losses is very
important; ensuring that sufficient food, both in quantity and in quality is available to
every inhabitant in our planet. The prospects are also that the world population will
grown from 5.7 billion inhabitants in 1995 to 8.3 billion in 2025. World production of
vegetables amounted to 486 million ton, while that of fruits reached 392 million ton.
Reduction of post-harvest losses reduces cost of production, trade and distribution,
lowers the price for the consumer and increases the farmer’s income.
 Proper post harvest processing and handling is an important part of modern
agricultural production. Post harvest processes include the integr ated fun ctio ns of
harvestin g, cl eanin g, gra ding, coolin g, stori ng, packag in g, tra nsportin g
and ma rke ting. The technology of post harvest handling bridges the gap between the
producer and the consumer. Post harvest handling involves the practical application of
engineering principles and knowledge of fruit and vegetable physiology to solve
problems.
 The post harvest losses in India are as high as 60% and reducing those losses is very
important to ensure that sufficient food both in quantity and in quality is available to
every resident in the country. Reduction of post-harvest losses reduces cost of
production, trade and distribution, lowers the price for the consumer and increases the
farmer’s income as well.
 Many factors contribute to post harvest losses in fresh fruits and vegetables. These include environmental conditions such as heat or drought, mechanical damage during harvesting and handling, improper post harvest sanitation and poor coo ling and environ mental contro l.

  

 Temperature is the most influential factor on the rate of deterioration in the quality of produce. High temperatures accelerate ripening and the speed at which rots develop. A 100C increase in temperature will cause fruits and vegetables to deteriorate twice fast and encouraging disease organisms to grow as fast as well. This is why it is important to remove field heat from the produce as quickly as possible after harvest.

 Worldwide post harvest fruit and vegetables losses are as high as 30 to 40% and even
much higher in some developing countries. Reducing post harvest losses is very
important; ensuring that sufficient food, both in quantity and in quality is available to
every inhabitant in our planet. The prospects are also that the world population will
grown from 5.7 billion inhabitants in 1995 to 8.3 billion in 2025. World production of
vegetables amounted to 486 million ton, while that of fruits reached 392 million ton.
Reduction of post-harvest losses reduces cost of production, trade and distribution,
lowers the price for the consumer and increases the farmer’s income.
 Proper post harvest processing and handling is an important part of modern
agricultural production. Post harvest processes include the integr ated func tions of
harvestin g, cleaning, gra din g, coolin g, storing, packagin g, trans po rt ing
and ma rke ting. The technology of post harvest handling bridges the gap between the
producer and the consumer. Post harvest handling involves the practical application of
engineering principles and knowledge of fruit and vegetable physiology to solve
problems.
COLD CHAIN MANAGEMENT
COLD CHAIN

BUSINESS PLAN

SET UP EXPANSION

OPERATION

MAINTENANCE
 BUSINESS PLAN
BUSINESS PLAN

PRODUCT MARKET COST BENEFIT

PRODUCT CYCLE PROCUREMENT LINKAGES PRICING FOR STORAGE

PRODUCT MIX DISTRIBUTION LINKAGES PRICING FOR DIST.

CAPEX AND OPEX

 ASPECTS OF COLD CHAIN
[Link] House Infrastructure & Facilities
Management
2. Food Science and Food Safety
3. HR and Training
4. Finance and Productivity
5. Logistics Management
6. Risk analysis and Management
 A Typical Cold Chain Process.

FARM HARVEST AIR / OUTDOOR CATERING

FOOD PROCESSING FACTORIES
HOTEL KITCHENS

PRECOOLING
PROCESSING FOOD
REFG. WARE SERVICE
DICING, PULP, FOOD
HOUSE PUREE, PREPARATIO
N,
C.A STORAGE BEVERAGE, R T E
PORTIONING
FOODS
HALLS
BLAST FREEZING/
Interme CHILLING IQF CHILL/FREEZE
R STORE
diate CS CHILL/DEEP
FREEZE
STORE
FOOD RETAIL

CHILL/FREEZE VISI CHILLERS AND

R ROOMS
FREEZERS AND
(back end) OPEN DECK
DISPLAYS CONSUMER
Types of Cold Chains
 Negative temp. ( Frozen Material) Cold Chain
 Positive Temp. ( Chilled Material) Cold Chain
 Single Product Cold Chain
 Multi Product Cold Chain
 Supply Side Cold Chain
 Distribution Side Cold Chain
 MILK BULK MILK & DAIRY INDUSTRY
ROUTE
COOLERS
MILK COLD STORE .
INSULATED MILK
-23 DEG & 85%
TANKER
RH R
BLAST E
MILK PROCESS BUTTER FREEZE. F
PROCESSING
-23 DEG C COLD STORE . T
PROCESS 0 DEG & 75% R
RH A
N
PACKING S
P
COLD STORE .
CURDS 2 DEG & 85%
RH

COLD STORE . RETAIL

CHEESE
COLD /
0-10 DEG &
FROZEN
95% RH
BLAST STORE .
ICE FREEZE.
CREAM -30 DEG C COLD STORE .
-23 DEG & 95%
COLD STORE . RH
CONSUMPTION
2 TO 4 DEG C
COLD STORE .
-23 DEG & 95%
RH
 VEGETABLES
SHORT TERM
GRADING COLD STORE
WASHING FOR CUT VEG.
HARVEST PRECOOL GRADING CLEANING
WASHING 6-12 DEG &
CUTTING 95% RH
PACKING

SHORT TERM LONG TERM

COLD STORE COLD STORE
FOR WHOLE FOR WHOLE FREEZING DEEP FREEZE
VEG. VEG.
STORE -18 to
6-12 DEG & 0-6 DEG & 95%
RH -20 deg C
95% RH
IQF BLAST FREEZING

REFRIGERATED
QUICK CHILL TRANSPORT

0 DEG C & 95%

RH
RETAIL COLD/FROZEN STORES
CONSUMPTION
 FRUITS

SHORT TERM
COLD STORE .

HARVEST PRECOOL GRADING WASHIN PACKING 6-12 DEG &

G 95% RH

LONG TERM
COLD STORE .
QUICK CHILL REFRIGERATED
0-6 DEG & 95%
0 DEG C & 95% TRANSPORT
RH
RH

RETAIL COLD STORES

CONSUMPTION
 MEAT AND POULTRY

QUICK CHILL PORTIONING

SLAUGHTER PROCESS
0 DEG C & 95%
SHORT TERM
RH
COLD STORE
PACKING
-2 TO 1 DEG &
95% RH

IQF BLAST FREEZING

DEEP FREEZE
STORE -20 TO
-25 DEG C &
95% RH

REFRIGERATED
TRANSPORT

RETAIL COLD/FROZEN STORES

CONSUMPTION
09/02/09 17
 SEAFOOD INDUSTRY

RETAIL COLD
CATCH CHILL PROCESS PACKING STORE .
0.5 TO 2 DEG
& 90% RH

CLEANING AND
GRADING
QUICK CHILL
ICE OR BRINE DEEP FREEZE
COLD STORE .
IQF OR BLAST
FREEZING -20 TO -28
DEG C & 90%
RH

REFRIGERATED
TRANSPORT

CONSUMPTION RETAIL COLD/FROZEN STORES

 EGG PROCESSING

COLD STORE .
HOLD COLD FREEZING -20 DEG C
WHOLE PROCESSING
STORE .
12-15 DEG &
75% RH
SEPERATION

COLD STORE .
FREEZING
WHITE PROCESSING -20 DEG C

YOLK PROCESSING COLD STORE .

FREEZING
-20 DEG C

REFRIGERATED
RETAIL COLD/FROZEN STORES
TRANSPORT

CONSUMPTION
09/02/09 19
 COLD STORE .
FOOD PROCESSING
0-4 DEG

PROCUREMENT PROCESS HOT PACKING

KITCHEN

COLD STORE .
COLD PACKING 0-4 DEG
KITCHEN
DEEP FREEZE.
-20 DEG & 95% COLD STORE .
BLAST CHILL.
RH 0-2 DEG
0-2 DEG
CONTROLLED
TEMP.
SURFACES AND
CHILL STORE
AREAS. TRANSPORT
0-10 DEG & REFRIGERATION
15- 18 DEG C
95% RH

CONSUMPTION

HOTELS / FLIGHT CATERING

 REQUIREMENTS AT VARIOUS LEVELS OF
COLD CHAIN INFRASTRUCTURE

MOBILE AND STATIONERY

AT FARM LEVEL PRECOOLERS
COLD STORES

REFEER TRUCKS:
FROM FARM TO PRECOOLERS
AT TRANSIT LEVEL FROM PRECOOLERS TO STORAGE
 AND PROCESSING CENTRES
FP CENTRES TO RETAILING

P E B
COLD STORES FOR RM
AT PROCESSING LEVEL RIPENING CHAMBERS
GRADING AND PACKING HALLS
I Q F/ BLAST FREEZERS
FINISHED GOODS COLDSTORE WAREHOUSES
PASTEURISERS
 REQUIREMENTS AT VARIOUS LEVELS OF
COLD CHAIN INFRASTRUCTURE

CENTRAL COLD WAREHOUSE

AT DISTRIBUTION REGIONAL DISTRIBUTION
LEVEL COLDSTORE
CITY DISTRIBUTION STORES

REFRIGERATED DISPLAY CASES

AT OPEN TYPE CHILLED DISPLAYS
RETAIL STORE LEVEL MULTI DOOR DISPLAY CASES
ISLANDS
 WHERE AND WHAT EQUIPMENT INFRASTRUCTURE IS
REQUIRED
TO SET UP THIS COLD CHAIN

 AT FARM LEVEL:
 MOBILE PRE COOLERS

 STATIONERY PRE
COOLERS

Requirements: Low Temp ( 0 to 2

Deg C) and High Rh( 90 to 98 %)
Chilling In A Short Time
 PRECOOLING: ”No matter what method of cooling is
employed,
the product , once cooled should not re warm”

Types of Precoolers: Mobile / Stationary

Methods of Precooling:
1. Hydro Cooling
2. Forced Air Cooling
3. Humidified Forced Air Cooling
 Pre Cooling Cycle

Wash
Harvest Pre Cool
&
Grade

8-9 am 9 -12 noon

6 – 8 am

6 hour cycle per batch of 4000kgs

Hydro Cooling
 Cools 15 times faster than air cooling
 Good for Apples, Peaches, Corn having low vol
:wt ratio
 Active length: 10 to 50’
 Active width: 8’
 Over all dimensions:30’ to 70’ X 10’ wide
 Ratings: 500kgs to 5000 kgs per Hour
 Water requirements: 20 Gallons/min/[Link] of
active area
 Options of Spray / immersion cooling on
continuous line
 Use Chlorine 55 to 70 ppm as sodium
hypochlorite as a disinfectant
Humidified Forced Air
cooling
A mixture of Chilled air and Chilled water is
introduced into the chamber thro a
Refrigeration unit coupled to a cellulose deck
moist pad. This offers peak humidities in the
range of 90-95% and temperatures upto 1
Deg C
 Mobile PreCooler Diagram

Equipment Cabin
Docking Pay Load Area
Area

Single Train OR 2 Train system

Over View of Humidified Air
Movement in a Pre Cooler

Pay Load Chamber Equipment

chamber for
Refrigeration and
Humidification
Prefabricated Precooler
Construction
Cutaway section of a
precooler
Freon based [Link]
 Sample Specn. Sheet for a Precooler

Product Apples
Batch Capacity 5000 kgs in 4 hrs
Duty Quick Chilling
Type of Precooler Stationary / Mobile
Method of precooling Hydro / Humidified Forced Air
Stacking Height 6 feet
Construction of Prefabricated PUF panel system
Enclosure
Walls & Ceiling 60mm thick PPGS/PPGS
Floor 60 mmthk TF/TF topped with PCC
Door PUF door Preferably Sliding,
finish will be PPGS/PPGS
 Sample Specn. Sheet for a
Precooler
Refrigeration Freon Based,
Compressor: Hermatic / semi hermatic
Condensation: AC / WC
Comp Make: Bitzer, Copeland, Danfoss
Accessories: Danfoss, Sporlan, Castel

Humidification Celldek type evaporative system with IBT

and attendant piping
Automation Humidistat, Temp & Humidity indicators,
Temp Controller, Recorders
Access for data mining and rec. onto a
PC
 AT PROCESSING LEVEL

 PREFAB GRADING
AND PACKING HALLS
AT APPROPRIATE
TEMPERATURES

 PROCESSING HALLS

 COLD STORES
PRE FABRICATED CONSTRUCTION
OF GRADING HALLS
 Process hall construction

Duty Hygienic cleanable surface

Insulation to contain +18 to +20 Deg C

Temperature range 2 Deg C to 6 Deg C

traffic High.. Frequent opening of doors.

Construction of Prefabricated PUF panel system
Enclosure
Walls & Ceiling 60mm thick PPGS/PPGS

Floor 60 mmthk TF/TF topped with PCC

Door PUF door Sliding, Swing, Roll Up
Strip Curtains For Packaged and carton packed foods

Air Curtain In place of Strip Curtain.. Especially in high

Humidity areas
Skid Mounted NH3Refrigeration
Systems
 Cold WareHouses
Duty Pull Down and hold
Temperature 0 to 6 Deg C for chill warehouses and
-20 Deg C for Freezer Warehouses
traffic Daily loading & Unloading of produce for 2 -4
hrs per day.
Construction of Prefabricated PUF panel system with Steel
Enclosure structures and Metal Mezzanines.
Possible to have Multi Product Multi Temp.
store facilities
Walls & Ceiling 60mm / 125 mm thick PPGS / PPGS
Floor 60 / 125 mm PUF insulation with appropriate
Tarfelt intermediary topped with TZarfelt and
PCC of 100 mm ( RCC in case of very heavy
traffic
Door Swing/ Sliding door
 Cold Warehouses

Typical sizes 40000 X 25000 X 6000

Typical Capacities 1000 to 1200 MT.. >50 TR of refrigeration
Steel Structures Mezzanine with Steel Sq. tube grit or with Steel
deck and concrete.
Roof Exposed to sky Insulated panel system can be
offered.. Box Out type
Automation For Control of Temp and Humidity
Refrigeration Freon Based,
Compressor: Hermatic / semi hermatic
Condensation: AC / WC
Comp Make: Bitzer, Copeland, Danfoss
Accessories: Danfoss, Sporlan, Castel
Freon Selection For Multi Chamber Project with Capacity utilization
varying from 25% to 90% and having avg cap
utilisation around 60 %
 Cold Warehouses

Refrigeration Ammonia Based,

Compressor: Recip Open OR Screw
Condensation: WC
Comp Make: Bitzer / J&E Hall
System Speciality Liquid Overfeed for Low temp operation
Ammonia For Multi Chamber Project with constant Avg
Selection temp and Capacity utilization 50% to 90% and
having avg cap utilization around 80%
AT PROCESSING LEVEL

 RM COLD STORES
WARE HOUSES

 FINISHED GOODS
COLD WAREHOUSES

 RIPENING
CHAMBERS
 Ripening Chambers

 ….for Ripening of BANANAS, MANGO and other fruits. The plant is generally
operated on 5-6 days ripening cycle. This 5-6 days ripening cycle comprises of
 Operation : 14 to 23 Deg C and 90 % rH
 Pull down time (12 -18 hrs) to 18  deg.C
◦ Ethylene injection ( 8 -12 hrs) at constant room temperature of 18 or 19
 deg.C and 90% RH
◦ Holding period 16-12 hrs( total 24 hours from start of  ethylene
injection)  temperature held at 18 or 19 deg.C and 90% RH
◦ Ventilation after 24 hrs after ethylene injection. Ethylene and
carbondioxide is expelled out and fresh air is injected in cold room.
◦ Holding period for 3-4 days till [Link] can be reduced
gradually to 16 deg.C for enhancing the shelf life of the banana
◦ Air distribution system for uniform ripening of banana in palletised
crates  with Tarps/PVC covering on top of the crates
AT PROCESSING LEVEL

 INDIVIDUAL QUICK
FREEZERS……IQF

 BLAST FREEZERS
I Q F Straight belt
Blast Chillers & Freezers for Food Processing

Duty Quick Pull Down in batches of 1-2 hrs

Temperature -2 Deg C / -30 Deg C

traffic Batch Loading

Construction of Prefabricated PUF panel system

Enclosure

Walls & Ceiling 60mm / 150 mm thick SS / PPGS

Floor 60 mm thk with Aluminium Chq. Plate finish

Door Swing door

Trolleys

Typical size

Typical capacity

Typical Trays
 Blast Chillers & Freezers for Food
Processing
Refrigeration Freon Based

Compressor: Hermatic / semi hermatic

Condensation: AC / WC

Comp Make: Bitzer, Copeland, Danfoss

Accessories: Danfoss, Sporlan, Castel

Automation Humidistat, Temp & Humidity indicators, Temp

Controller, Recorders
Access for datamining and rec. onto a PC
 Typical Capacities.
Blast Chillers. Blast Freezers.
 BC 70 / P 02 16 - 70 Kgs  ABF100/N/3527 - 100 Kgs
Capacity Capacity
70 Kgs / Batch of 90 Minutes. 100 Kgs / Batch of 240 Minutes.

 BC 120 / P 02 24 - 120 Kgs  ABF200/N/3538 - 200 Kgs

Capacity Capacity
120 Kgs / Batch of 90 Minutes. 200 Kgs / Batch of 240 Minutes.

 BC 200 / P 02 36 - 200 Kgs  ABF500/N/3567 - 100 Kgs

Capacity Capacity
200 Kgs / Batch of 90 Minutes. 500 Kgs / Batch of 240 Minutes.

 ABF1000/N/35120 - 1000 Kgs

Capacity
1000 Kgs / Batch of 240 Minutes.
 AT DISTRIBUTION LEVEL

 COLD STORE WARE

HOUSES

 REGIONAL
DISTRIBUTION
CENTRES

 CITY DISTRIBUTION
COLD
ROOMS
 Cold Stores for Food Processing

Duty Holding / Pull Down

Temperature range 2 Deg C to 6 Deg C
traffic High.. Frequent opening of doors.
Construction of Prefabricated PUF panel system
Enclosure
Walls & Ceiling 60mm thick PPGS/PPGS
Floor 60 mmthk TF/TF topped with PCC
Door PUF door Sliding, Swing, Roll Up
Strip Curtains For Packaged and carton packed foods
Air Curtain In place of Strip Curtain.. Especially in high
Humidity areas
Refrigeration Freon Based,

Compressor: Hermatic / semi hermatic

Condensation: AC / WC

Comp Make: Bitzer, Copeland, Danfoss

Accessories: Danfoss, Sporlan, Castel

Automation Humidistat, Temp & Humidity indicators, Temp

Controller, Recorders
Access for data mining and rec. onto a PC
 Data Collection to Design a Cold Store

Location Insulation:

Room Size ( External) a. Type

Room Design Temperature [Link]

Ambient Temperature [Link]

Product Incoming Temperature [Link] Conductivity

Product to be Stored e. Lamination for wall panel

Cooling Time ( Pulldown) f. Lamination for Ceiling panels

Product Incoming Rate/Day/hour g. Floor Configuration

 Data Collection to Design a Cold Store

Door Refrigeration System

a. Type of Door( a. Type ( Split/unitary)

Swing/Sliding/Rolllup)
b. Condensing (AC / WC)
b. Size
c. Compressor ( Hermatic / Semi
c. Lamination
Hermatic / Screw etc)
d. Heaters on Leaf / frame d. Make of Compressor

e. View Port requirement e. Cooling Capacity ( kW/TR)

f. Strip Curtain / Air Curtain f. Refrigerant

g. Compressor Run time

h. Power Requirement
INFRASTRUCTURE
 PRODUCT SOURCING
 PRECOOLING
 MATERIAL HANDLING EQUIPMENTS
 STORAGE EQUIPMENTS
 PRODUCT TRANSPORTATION.. REF.
TRUCKS
 COLD STORAGES AND COLD WARE
HOUSES
 COLD STORE REFRIGERATION
EQUIPMENTS
 SPECIAL RH CONTROL EQUIPMENTS
 AUTOMATION
INFRASTRUCTURE
 WASHING AND GRADING
 VALUE ADDITION & PROCESS
EQUIPMENTS
 WATER SOURCING AND WATER
TREATMENT
 EFFLUENT TREATMENT
 APPROACH ROADS
 POWER REQUIREMENT .. SEB & CAPTIVE
POWER
 SKILLED AND UNSKILLED LABOUR
 LINKAGES TO PORTS, DISTRIBUTORS,
DEALERS
 LINKAGES TO INSPECTION AND
CERTIFICATION AGENCIES.
  CRITERIA FOR A GOOD QUALITY COLD STORE

◦ 1. HYGIENE
◦ 2. ENERGY EFFICIENCY
◦ 3. EASE OF OPERATION
◦ 4. MATERIAL HANDLING AND MOVEMENT WITHIN
◦ 5. MATERIAL MOVEMENT TO & FRO COLDSTORE
◦ 6. MEETING LOCAL REGULATORY STANDARDS
  THE MODERN COLDSTORE

◦ 1. HYGENIC, CLEANABLE ,METALCLAD MODULAR PANEL

CONSTRUCTION.

◦ 2. ENERGY EFFICIENT RPUF INSULATION WITH METALLIC

VAPOUR BARRIER

◦ 3. MATERIAL STORAGE AND HANDLING MADE EASY WITH

WELL LAID OUT AISLES AND FIFO SYSTEMS FOR STORING
AND RETRIVAL.

◦ 4. LOCATION OF COLD STORE EITHER AT POINT OF

RETAILING OR AT TRANSPORT HUB ( PORTS) OR AT
MARKETPLACES/AUCTION HOUSES
 COLD STORE
CHARACTERISTICS
◦ TEMPERATURE.. +15 TO -25 DEG C

◦ DUTY . PRECOOLING, CHILLING, SHARP FREEZING,

DEEPFREEZING, CA STORAGES, RIPENING
CHAMBERS

◦ M.O.C : INSULATION: RPUF/EPS

◦ FINISH: METAL LAMINATED / SC PLASTERED

◦ REFRIGERATION FREON / AMMONIA

◦ SYSTEM: SPLIT / UNITARY/ MULTIPLE

◦ PRODUCT OF STORAGE: DAIRY,F&V,SEAFOOD,FLORICULTURE

PROCESSED FOOD, MEAT,PHARMA,
OPERATION AND MAINETNANCE
 UNINTERRUPTED POWER SUPPLY
 BACK UP POWER SUPPLY
 OPTIMUM OPERATION OF MACHINES
 WASTAGE AND CONSUMABLE CONTROL
 HEAT RECOVERY SYSTEMS
 GOOD REPORTING AND DOCUMENTATION
 QUALIFIED PERSONNEL TO HANDLE
BREAKDOWNS
 IDENTIFY SOURCES FOR MAJOR OVERHAULS
 A M C ADMINSTRATION FOR ALL
EQUIPMENTS
OPERATION AND MAINETNANCE
 RIGHT TOOLS AND TACKLES TO HANDLE IN-
HOUSE MAINTENANCE
 SPARES PLANNING AND HOLDING STOCK OF
CRUCIAL SPARES.
 TESTING OF ALL STANDBY EQUIPMENTS BY
ROTATION.
 PERIODIC TESTING AND VALIDATION OF
SAFETY EQUIPMENTS LIKE FIRE FIGHTING
EQUIPMENTS.
AUTOMATION
AUTOMATION FOR CONTROL OF
EQUIPMENT both ONSITE &
REMOTE
AUTOMATION FOR POWER
SAVING
AUTOMATION FOR
DOCUMENTATION
AUTOMATION FOR
ANNUNCIATION
LICENSES &
CERTIFICATIONS
COLDSTORE LICENCE
DOT LICENCE
H A C C P CERTIFICATION
ANY OTHER ASSOCIATION
ACCREDITATION
  TYPES OF REFRIGERATION SYSTEMS
CHILL STORES PREFERRED ALTERNATIVE
SYSTEM
LARGE
WAREHOUSES RANGE: 3000 MT FREON BASED
TO 10000 MT NH3
AMMONIA
FROZEN STORES PREFERRED ALTERNATIVE
SYSTEM
LARGE RANGE 250 MT
WAREHOUSES TO NH3 FREON BASED
3000
CHILLMT AMMONIA
PREFERRED
COLD STORES SYSTEM
LESS THAN 250 STORES/FROZEN
MT STORES FREON BASED

66
 STORAGE BULK DENSITIES

SL. NO ITEM AVG. STORAGE PER

CUBIC METRE

1 FRUITS, VEGETABLES,DAIRY 155 TO 200 KGS

PRODUCE

2 SEAFOOD LARGE 250 TO 300 KGS

3 BEEF, RETAIL FISH, FRUIT 300 TO 350 KGS

RETAIL,SWEETS PKD, MINCED
MEAT
4 VEG RETAIL, CHICKEN 350 TO 400 KGS

5 STEAK, GEESE, TURKEYS 400 TO 450 KGS

6 PALLETISED CARGO: FROZEN 450 TO 500 KGS

FRUIT , FROZEN VEG, FROZEN
EGGS
67
 ROOM VOL. vs TR / WATTS
for Temp Hold Rooms
Room Volume Refrigeration Wattage

10 Cubic Mtrs 250 W / Cubic Mtr

50 Cubic Mtrs 189 W / Cubic Mtr

100 Cubic Mtrs 178 W / Cubic Mtr

500 Cubic Mtrs 150 W / Cubic Mtr