Cold Storage Rinac

Investment Opportunities in Cold Investment Opportunities in Cold Solutions and Itz Feasibility.Solutions and Itz Feasibility.

An OverviewAn Overview

A Simple Study on the scope and the requirements of Cold Solutions requirement in India.

Food.Food. SOCIAL IMPORTANCESOCIAL IMPORTANCE

BASIC NEED OF ALL HUMANSBASIC NEED OF ALL HUMANS FOOD SECURITY IN TIMES OF FOOD SECURITY IN TIMES OF

SCARCITYSCARCITY PERISHABLE NATURE OF FOODPERISHABLE NATURE OF FOOD SEASONAL IMBALANCES IN SEASONAL IMBALANCES IN

AVAILABILITY OF FOODAVAILABILITY OF FOOD FOOD SECURITY IS CRUCIAL FOOD SECURITY IS CRUCIAL

FOR NATIONAL SECURITYFOR NATIONAL SECURITY

COMMERCIAL IMPORTANCE

CURRENT WASTAGE DUE TO NON AVAILABILITY OF INFRASTRUCTURE FOR PROPER TRANSPORTATION AND STORAGE.

PERISHABLE NATURE OF PRODUCE

PRODUCE HAS DEMAND BUT UNABLE TO REACH PLACE OF DEMAND.

SEASONAL IMBALANCES IN AVAILABILITY OF PRODUCT

FOOD PRESERVATION FOOD PRESERVATION “ THE COLD STORE WAY”“ THE COLD STORE WAY”

HOW FOOD IS PRESERVED DRYING PICKLING CANNING SMOKING CURING ( SUGAR PRESERVATION) THE COLD STORE WAY

FOOD PRESERVATION FOOD PRESERVATION “ THE COLD STORE WAY”“ 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 !

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

TEMP DEG C

24 HRS 48 HRS 96 HRS 168 HRS

4 2500 3600 218000 4200000

8 3100 12000 1480000

10 11600 540000

16 180000 28000000

A quick look into Milk Spoilage to Understand the subject betterA quick look into Milk Spoilage to Understand the subject better

COLD CHAIN PRINCIPLECOLD 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.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 integrated functions of harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing. 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.

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 cooling and environmental control.

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.

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 integrated functions of harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing. 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 MANAGEMENTCOLD CHAIN MANAGEMENTCOLD CHAIN

BUSINESS PLAN

SET UP

OPERATION

MAINTENANCE

EXPANSION

BUSINESS PLANBUSINESS PLAN

BUSINESS PLAN

PRODUCT MARKET COST BENEFIT

PRODUCT CYCLE

PRODUCT MIX

PROCUREMENT LINKAGES

DISTRIBUTION LINKAGES

PRICING FOR STORAGE

PRICING FOR DIST.

CAPEX AND OPEX

ASPECTS OF COLD CHAINASPECTS OF COLD CHAIN

1.Ware 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.A Typical Cold Chain Process.

FARM HARVEST

PRECOOLING PROCESSING

DICING, PULP, PUREE,

BEVERAGE, R T E FOODS

BLAST FREEZING/ CHILLING I Q F

CHILL/DEEP FREEZE STORE

REFG. WARE HOUSE

FOOD SERVICE

C.A STORAGE

CHILL/FREEZER STORE

FOOD PREPARATION, PORTIONING HALLS

FOOD PROCESSING FACTORIESAIR / OUTDOOR CATERING

HOTEL KITCHENS

FOOD RETAIL

CHILL/FREEZER ROOMS

(back end)

VISI CHILLERS AND

FREEZERS AND OPEN DECK DISPLAYS CONSUMER

Intermediate CS

Types of Cold ChainsTypes of Cold ChainsNegative temp. ( Frozen Material) Cold ChainPositive Temp. ( Chilled Material) Cold ChainSingle Product Cold ChainMulti Product Cold ChainSupply Side Cold ChainDistribution Side Cold Chain

MILK PROCESSING

PROCESS BUTTER

COLD STORE .

-23 DEG & 85% RH

PACKING

MILK & DAIRY INDUSTRY

BLAST FREEZE.

-23 DEG C COLD STORE .

0 DEG & 75% RH

COLD STORE .

2 DEG & 85% RH

COLD STORE .

0-10 DEG & 95% RH

COLD STORE .

-23 DEG & 95% RH

CURDS

CHEESE

ICE CREAM

BLAST FREEZE.

-30 DEG C

COLD STORE .

2 TO 4 DEG C COLD STORE .

-23 DEG & 95% RH

REF

TRANSP

RETAIL COLD / FROZEN STORE .

CONSUMPTION

MILK BULK COOLERS

ROUTE MILK

INSULATED MILK TANKER

PROCESS

HARVEST PRECOOL

GRADING

WASHING

FREEZING

CLEANING

CUTTING PACKING

DEEP FREEZE

STORE -18 to

-20 deg C

SHORT TERM COLD STORE FOR WHOLE VEG.

6-12 DEG & 95% RH

LONG TERM COLD STORE FOR WHOLE VEG.

0-6 DEG & 95% RH

I Q F BLAST FREEZING

SHORT TERM COLD STORE FOR CUT VEG.

6-12 DEG & 95% RH

VEGETABLES

QUICK CHILL

0 DEG C & 95% RH

REFRIGERATED TRANSPORT

RETAIL COLD/FROZEN STORES

CONSUMPTION

WASHING GRADING

HARVEST PRECOOL GRADING WASHING

QUICK CHILL

0 DEG C & 95% RH

LONG TERM COLD STORE .

0-6 DEG & 95% RH

SHORT TERM COLD STORE .

6-12 DEG & 95% RH

FRUITS

PACKING


RETAIL COLD STORES

CONSUMPTION

04/08/23 17

SLAUGHTER PROCESS PORTIONING

PACKING

DEEP FREEZE

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

BLAST FREEZING

SHORT TERM COLD STORE

-2 TO 1 DEG & 95% RH

MEAT AND POULTRY

QUICK CHILL

0 DEG C & 95% RH

I Q F

CONSUMPTION



CATCH CHILL PROCESS

QUICK CHILL

ICE OR BRINE

CLEANING AND GRADING

RETAIL COLD STORE .

0.5 TO 2 DEG & 90% RH

SEAFOOD INDUSTRY

PACKING

DEEP FREEZE COLD STORE .

-20 TO -28 DEG C & 90% RH

IQF OR BLAST FREEZING


RETAIL COLD/FROZEN STORESCONSUMPTION

04/08/23 19

WHOLE PROCESSINGHOLD COLD STORE .

12-15 DEG & 75% RH

COLD STORE .

-20 DEG C

EGG PROCESSING

SEPERATION

WHITE

YOLK

PROCESSING

PROCESSING

FREEZING

FREEZING

FREEZING

COLD STORE .

-20 DEG C

COLD STORE .

-20 DEG C



CONSUMPTION

PROCUREMENT PROCESS HOT KITCHEN

COLD STORE .

0-4 DEG FOOD PROCESSING

DEEP FREEZE.

-20 DEG & 95% RH

COLD STORE .

0-4 DEG

COLD STORE .

0-2 DEG

COLD KITCHEN

BLAST CHILL.

0-2 DEG

CHILL STORE

0-10 DEG & 95% RH

PACKING

PACKING

HOTELS / FLIGHT CATERING

CONTROLLED TEMP. SURFACES AND AREAS.

15- 18 DEG C

TRANSPORT REFRIGERATION

CONSUMPTION

REQUIREMENTS AT VARIOUS LEVELS OF REQUIREMENTS AT VARIOUS LEVELS OF COLD CHAIN INFRASTRUCTURECOLD CHAIN INFRASTRUCTURE

AT FARM LEVELMOBILE AND STATIONERY PRECOOLERS COLD STORES

AT TRANSIT LEVEL

REFEER TRUCKS:FROM FARM TO PRECOOLERSFROM PRECOOLERS TO STORAGE AND PROCESSING CENTRESFP CENTRES TO RETAILING

AT PROCESSING LEVEL

P E BCOLD STORES FOR RMRIPENING CHAMBERSGRADING AND PACKING HALLSI Q F/ BLAST FREEZERSFINISHED GOODS COLDSTORE WAREHOUSESPASTEURISERS

AT DISTRIBUTION LEVEL

CENTRAL COLD WAREHOUSEREGIONAL DISTRIBUTION COLDSTORECITY DISTRIBUTION STORES

AT RETAIL STORE LEVEL

REFRIGERATED DISPLAY CASESOPEN TYPE CHILLED DISPLAYSMULTI DOOR DISPLAY CASESISLANDS

REQUIREMENTS AT VARIOUS LEVELS OF REQUIREMENTS AT VARIOUS LEVELS OF COLD CHAIN INFRASTRUCTURECOLD CHAIN INFRASTRUCTURE

WHERE AND WHAT EQUIPMENT INFRASTRUCTURE IS REQUIREDWHERE AND WHAT EQUIPMENT INFRASTRUCTURE IS REQUIRED TO SET UP THIS COLD CHAIN 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 PRECOOLING: ”No matter what method of cooling is employed, employed,

the product , once cooled should not re warm”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 CyclePre Cooling Cycle

HarvestWash & Grade

Pre Cool

6 – 8 am 8-9 am 9 -12 noon

6 hour cycle per batch of 4000kgs

Hydro CoolingHydro 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/sq.ft 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 Humidified Forced Air coolingcoolingA 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 DiagramMobile PreCooler Diagram

Docking Pay Load AreaEquipment

AreaCabin

Single Train OR 2 Train system

Over View of Humidified Air Over View of Humidified Air Movement in a Pre CoolerMovement in a Pre Cooler

Equipment chamber for Refrigeration and Humidification

Pay Load Chamber

Prefabricated Precooler Prefabricated Precooler ConstructionConstruction

Cutaway section of a Cutaway section of a precoolerprecooler

Freon based Ref.SystemFreon based Ref.System

Sample Specn. Sheet for a PrecoolerSample 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 Enclosure

Prefabricated PUF panel system

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 Sample Specn. Sheet for a PrecoolerPrecooler

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

PREFAB GRADING AND PACKING HALLS AT APPROPRIATE TEMPERATURES

PROCESSING HALLS

COLD STORES

AT PROCESSING LEVEL

PRE FABRICATED CONSTRUCTION PRE FABRICATED CONSTRUCTION OF GRADING HALLSOF GRADING HALLS

Process hall constructionProcess 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.





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 Skid Mounted NH3Refrigeration SystemsSystems

Cold WareHousesCold 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.


Prefabricated PUF panel system with Steel 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 WarehousesCold 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






Freon Selection For Multi Chamber Project with Capacity utilization varying from 25% to 90% and having avg cap utilisation around 60 %

Cold WarehousesCold 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 Selection

For Multi Chamber Project with constant Avg temp and Capacity utilization 50% to 90% and having avg cap utilization around 80%

AT PROCESSING LEVELAT PROCESSING LEVEL

RM COLD STORES WARE HOUSES

FINISHED GOODS COLD WAREHOUSES

RIPENING CHAMBERS

Ripening ChambersRipening 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 coloration.Temperature 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 LEVELAT PROCESSING LEVEL

INDIVIDUAL QUICK FREEZERS……IQF

BLAST FREEZERS

I Q F Straight beltI Q F Straight belt

Blast Chillers & Freezers for Food ProcessingBlast 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



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 Blast Chillers & Freezers for Food ProcessingProcessing

Refrigeration Freon Based






Access for datamining and rec. onto a PC

Typical Capacities.Typical Capacities.Blast Chillers.

BC 70 / P 02 16 - 70 Kgs Capacity

70 Kgs / Batch of 90 Minutes.





Blast Freezers.

ABF100/N/3527 - 100 Kgs Capacity








AT DISTRIBUTION LEVELAT DISTRIBUTION LEVEL

COLD STORE WARE HOUSES

REGIONAL DISTRIBUTION

CENTRES

CITY DISTRIBUTION COLD

ROOMS

Cold Stores for Food ProcessingCold Stores for Food Processing

Duty Holding / Pull Down

Temperature range 2 Deg C to 6 Deg C

traffic High.. Frequent opening of doors.





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







Access for data mining and rec. onto a PC

Data Collection to Design a Cold StoreData Collection to Design a Cold Store

Location

Room Size ( External)

Room Design Temperature

Ambient Temperature

Product Incoming Temperature

Product to be Stored

Cooling Time ( Pulldown)

Product Incoming Rate/Day/hour

Insulation:

a. Type

b.Thickness

c.Density

d.Thermal Conductivity

e. Lamination for wall panel

f. Lamination for Ceiling panels

g. Floor Configuration

Data Collection to Design a Cold StoreData Collection to Design a Cold Store

Door

a. Type of Door( Swing/Sliding/Rolllup)

b. Size

c. Lamination

d. Heaters on Leaf / frame

e. View Port requirement

f. Strip Curtain / Air Curtain

Refrigeration System

a. Type ( Split/unitary)

b. Condensing (AC / WC)

c. Compressor ( Hermatic / Semi Hermatic / Screw etc)

d. Make of Compressor

e. Cooling Capacity ( kW/TR)

f. Refrigerant

g. Compressor Run time

h. Power Requirement

INFRASTRUCTUREINFRASTRUCTURE

PRODUCT SOURCING PRECOOLINGMATERIAL HANDLING EQUIPMENTSSTORAGE EQUIPMENTSPRODUCT TRANSPORTATION.. REF.

TRUCKSCOLD STORAGES AND COLD WARE

HOUSESCOLD STORE REFRIGERATION

EQUIPMENTSSPECIAL RH CONTROL EQUIPMENTSAUTOMATION

INFRASTRUCTUREINFRASTRUCTUREWASHING AND GRADINGVALUE ADDITION & PROCESS EQUIPMENTSWATER SOURCING AND WATER

TREATMENT EFFLUENT TREATMENTAPPROACH ROADSPOWER REQUIREMENT .. SEB & CAPTIVE

POWERSKILLED AND UNSKILLED LABOURLINKAGES TO PORTS, DISTRIBUTORS,

DEALERSLINKAGES 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 COLD STORE CHARACTERISTICSCHARACTERISTICS

◦ 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 MAINETNANCEOPERATION AND MAINETNANCE

UNINTERRUPTED POWER SUPPLYBACK UP POWER SUPPLYOPTIMUM OPERATION OF MACHINESWASTAGE AND CONSUMABLE CONTROLHEAT RECOVERY SYSTEMSGOOD REPORTING AND DOCUMENTATIONQUALIFIED PERSONNEL TO HANDLE

BREAKDOWNS IDENTIFY SOURCES FOR MAJOR OVERHAULSA M C ADMINSTRATION FOR ALL

EQUIPMENTS

OPERATION AND MAINETNANCEOPERATION 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.

AUTOMATIONAUTOMATIONAUTOMATION FOR CONTROL OF

EQUIPMENT both ONSITE & REMOTE

AUTOMATION FOR POWER SAVING

AUTOMATION FOR DOCUMENTATION

AUTOMATION FOR ANNUNCIATION

LICENSES & LICENSES & CERTIFICATIONSCERTIFICATIONSCOLDSTORE LICENCEDOT LICENCEH A C C P CERTIFICATIONANY OTHER ASSOCIATION

ACCREDITATION

66

TYPES OF REFRIGERATION SYSTEMS

LARGE WAREHOUSES

CHILL STORES

RANGE: 3000 MT TO 10000 MT

PREFERRED SYSTEM

NH3 AMMONIA

ALTERNATIVE

FREON BASED

LARGE WAREHOUSES

FROZEN STORES

RANGE 250 MT TO 3000 MT

PREFERRED SYSTEM

NH3 AMMONIA

ALTERNATIVE

FREON BASED

COLD STORES LESS THAN 250 MT

CHILL

STORES/FROZEN STORES

PREFERRED SYSTEM

FREON BASED

67

STORAGE BULK DENSITIES

SL. NO ITEM AVG. STORAGE PER CUBIC METRE

1 FRUITS, VEGETABLES,DAIRY PRODUCE 155 TO 200 KGS

2 SEAFOOD LARGE 250 TO 300 KGS

3 BEEF, RETAIL FISH, FRUIT RETAIL,SWEETS PKD, MINCED MEAT

300 TO 350 KGS

4 VEG RETAIL, CHICKEN 350 TO 400 KGS

5 STEAK, GEESE, TURKEYS 400 TO 450 KGS

6 PALLETISED CARGO: FROZEN FRUIT , FROZEN VEG, FROZEN EGGS

450 TO 500 KGS

ROOM VOL. vs TR / WATTSROOM VOL. vs TR / WATTSfor Temp Hold Roomsfor Temp Hold Rooms

Room Volume Refrigeration Wattage

10 Cubic Mtrs 250 W / Cubic Mtr




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Cold Storage Rinac