Cold rooms with a temperature from -2°C to +8°C are a standardised solution for storing fresh food products in professional HoReCa kitchens – this temperature range is the optimum specified in HACCP requirements for most fresh products. BHS supplies cold rooms for HoReCa needs.
-2°C to +8°C – why this range
The temperature range from -2°C to +8°C is the safe refrigeration range specified in HACCP hygiene guidelines for storing fresh meat, fish, dairy products and prepared meals. The rate of bacterial growth at this temperature is significantly reduced – meat and fish remain safe for 3–5 days, while dairy products last longer. The lower limit of -2°C prevents unwanted freezing of products (freezing would alter the texture of meat and fish), while the upper limit of +8°C ensures that products never exceed the safe temperature threshold. Freezing cold rooms from -10°C to -20°C are used for long-term storage, whereas refrigeration cold rooms from -2°C to +8°C are used for daily production processes.
Structural design of cold rooms
A professional cold room from -2°C to +8°C consists of three main elements: insulation panels, a refrigeration unit and an internal shelving system. Cold room panels provide a thermally insulated enclosure – used to adapt the space for creating a cold room of any size. Monoblock refrigeration units are compact cooling blocks that are mounted in the cold room wall or externally. Modular shelving systems ensure optimal product placement inside the cold room.
HACCP requirements for cold rooms
The HACCP standard for cold rooms specifies precise storage temperatures and requirements for regular temperature measurement records – for all HoReCa businesses that store fresh meat, fish or dairy products. A cold room must be equipped with a thermometer featuring an alarm function that alerts if the temperature exceeds the +8°C limit, ensuring a timely response in case of issues. The cold room temperature must be recorded at least twice a day, and records must be kept for at least 3 months for inspection. Cold room cleaning and disinfection must be carried out regularly – the cold rooms supplied by BHS are designed with smooth, easy-to-clean internal surfaces, facilitating HACCP compliant maintenance.
HoReCa applications
In a restaurant, a cold room from -2°C to +8°C stores the meat, fish and prepared vegetable portions needed for daily cooking. In a hotel’s industrial kitchen, a cold room with precise temperature control ensures a supply of fresh products for a large number of guests. In patisseries, dairy products, eggs and fresh fruit are stored at this temperature. Catering companies that prepare meals for delivery use cold rooms from -2°C to +8°C for short-term storage of prepared products before delivery – ensuring that products reach the customer at the correct temperature and freshness. BHS supplies cold rooms to HoReCa establishments.
Frequently asked questions
What size cold room is needed for a restaurant with 50 seats? The required room capacity depends on product turnover, assortment and delivery frequency. BHS consultants will help calculate the necessary cold room area according to the specific restaurant plan.
Can a cold room be installed in an existing space, or is new construction required? Modular cold room panels allow a cold room to be built in any existing space without major construction work. Check with BHS consultants about installation options for your specific space.
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.
