Freezing Cold Room Temperature from -10°C to -20°C

A freezing cold room from -10°C to -20°C is a strategically important piece of equipment for restaurants and food production facilities with large stocks of frozen products — it ensures food safety, reduces waste and allows optimising supply logistics. BHS offers freezing cold rooms and their components in Europe.

Use of freezing cold rooms

A freezing cold room from -10°C to -20°C provides suitable conditions for various frozen products. Frozen meat and fish — a freezing cold room from -18°C to -20°C for storage; optimal for long-term preservation of meat and fish quality. Frozen semi-finished products — a freezing cold room suitable for storing frozen dumplings, pelmeni and other semi-finished products. Frozen ready meals — restaurants and canteens store frozen ready meals for reserves or off-premises sales. Ice cream and confectionery — a freezing cold room from -14°C to -18°C for storing ice cream and confectionery products. Also explore cold rooms.

Freezing cold room modular system

A professional freezing cold room is built from insulation panel modules that allow adjusting the room dimensions. Panel system — freezing cold room wall, floor and ceiling panels made of high-insulation material (usually polyurethane foam); insulation thickness 120–150 mm for freezing rooms. Doors — freezing cold room doors with a hermetic seal and electric heating wire around the doors to prevent icing. Floor — freezing cold room floor with an anti-slip coating and thermal insulation; meets sanitary requirements. Refrigeration unit — included with the freezing cold room or separately with a monoblock unit or split-system refrigeration. Also explore cold room panels.

Choosing refrigeration equipment for a freezing room

The correct choice of refrigeration equipment for a freezing cold room determines the room’s efficient operation and energy consumption. Monoblock unit — a freezing cold room with a monoblock unit installed on the room wall; simple installation; no need for a split refrigeration system. Split system — a freezing cold room with a separate outdoor condenser and indoor evaporator; more efficient for large rooms and hot climate conditions. Capacity — the refrigeration equipment for a freezing cold room must be adapted to the room volume, ambient temperature and product loading volume. Energy class — professional freezing cold room refrigeration equipment with a high energy efficiency coefficient reduces operating costs. Also explore monoblock refrigeration units.

Freezing cold room hygiene and maintenance

Regular maintenance of a freezing cold room is a mandatory food safety requirement. Room cleaning — a freezing cold room must be regularly cleaned of food residues and ice build-up; cleaning should be carried out during room defrosting. Defrosting — a freezing cold room must be periodically defrosted if a thick layer of ice forms on the evaporator; modern equipment has automatic defrosting. Condenser cleaning — the refrigeration unit condenser must be cleaned of dust regularly; a dirty condenser increases energy consumption. Temperature monitoring — a freezing cold room with a temperature recorder for compliant HACCP documentation. Also explore modular shelving systems.

HoReCa application scenarios

A restaurant with a freezing cold room — storage of frozen meat and fish stocks; freezing compliant with food safety standards. A canteen with high semi-finished product consumption — a freezing room for weekly stocks of frozen products. A food processing business — a freezing cold room for large batches of frozen products.

Frequently asked questions

What is the difference between a -10°C and a -20°C freezing cold room? A -10°C freezing cold room is suitable for shorter storage; -18°C to -20°C is the internationally recognised temperature for long-term storage of frozen products, which stops microbial activity; -18°C is recommended for most frozen products. Explore cold rooms.

Does a freezing cold room need to be installed by a specialist? Yes — freezing cold room panel assembly and refrigeration equipment installation require professionals; installation is coordinated with certified specialists.

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.