A cold room is essential for any larger HoReCa business or food producer where a large volume of food must be stored daily under strict and constant temperature control. Unlike a standard refrigerator, a cold room offers much greater capacity, better energy efficiency for large volumes and the ability to adapt the size to the specific space dimensions.
Types of cold rooms
Several cold room solutions are available in the BHS range. Modular panels – standard polyurethane insulation panels from which the walls, ceilings and floor of the room are assembled to the required size. This system allows a room to be created in any space with any internal area. Monoblock refrigeration units – compact cooling units that can be installed directly on the room’s wall or ceiling, without requiring a separate machine room. Freezing cold rooms from -10°C to -20°C – for deep freezing and long-term storage. Modular shelving systems – optimise storage space and facilitate product organisation and rotation.
HACCP and food safety in cold rooms
A cold room is a critical HACCP control point in food storage. The refrigeration room temperature must be stably maintained at +0°C to +4°C, and for freezing rooms below -18°C. Temperature recording – using digital thermographs or data loggers – is mandatory for HACCP audits. When setting up the room, the following should be considered: dedicated shelf positions for different product types (ready-made products on upper shelves, raw meat on lower shelves), unnecessary door opening should be limited, and regular temperature checks are required. BHS helps plan the internal configuration of the room for product placement compliant with HACCP.
HoReCa use scenarios
In restaurants, a cold room serves for storing reserve products when refrigerators are insufficient. For beer and beverage storage, bars often use a separate cold room with direct access from the bar. In large hotel kitchens, there are several cold rooms – separate ones for meat, vegetables, dairy products and ready-made meals. In large canteens and school kitchens, cold rooms cover weekly product reserves. In food production businesses, rooms are used at all stages of the production process – for storing raw materials, cooling finished products and in dispatch.
Frequently asked questions
What internal area is recommended for a restaurant cold room? A small café or restaurant with up to 50 seats is sufficient with a 3–6 m² room. A restaurant with 100–150 seats requires 8–15 m². For large establishments – 20 m² and more. BHS consultants help calculate the necessary cold room area according to purchase frequency and product volume.
Can a cold room be installed in place of an existing refrigerator? A modular cold room can be installed in almost any space – in a basement, separate room or even a large kitchen. The most important factors are appropriate room height (min 2.2 m), ventilation and electrical connection.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
