Fish Cold Room

A Fish Cold Room is a specialized refrigerated storage chamber designed to keep fresh fish and seafood at the ideal temperature and humidity to maintain their natural taste, texture, and nutritional value. Since fish is highly perishable, it starts deteriorating soon after being caught due to microbial activity and enzymatic reactions. A fish cold room ensures longer shelf life, reduced wastage, and safe storage until the product reaches consumers.

• Fish begins to spoil within a few hours at ambient temperature.
   
• Uncontrolled storage leads to bad odor, texture loss, and bacterial growth.
   
• Cold storage slows down microbial activity and preserves freshness.
   
• Essential for both local markets and export businesses to maintain international quality standards.
   

• Chilled Fish Storage: 0°C to +4°C (short-term storage for fresh fish & seafood).
   
• Frozen Fish Storage: –18°C to –25°C (long-term storage for export and large volumes).
   
• Relative Humidity: 85% – 95% (to prevent dehydration).
   
• Proper Airflow: Ensures uniform cooling and prevents hot spots.
   

1. Customized Design & Size – From small fish shops to large processing units.
    
2. PUF/PIR Insulated Panels (100–150mm) – Ensures efficient cooling and energy savings.
    
3. Powerful Refrigeration Units – Designed for continuous, heavy-duty operation.
    
4. Dual-Temperature Option – Separate zones for chilled and frozen fish.
    
5. Corrosion-Resistant Interiors – Stainless steel or food-grade surfaces to withstand moisture and salt.
    
6. Anti-Slip & Hygienic Flooring – Easy to clean, prevents bacterial growth.
    
7. Temperature Monitoring Systems – Digital controllers, data loggers, or IoT-enabled monitoring.
    
8. Backup & Safety Features – Alarms, emergency doors, and optional generator support.
    

• Fisheries & Seafood Processing Units – For bulk storage before packaging.
   
• Fish Exporters & Importers – For maintaining international shipping standards.
   
• Wholesale Fish Markets – To preserve daily catch for extended hours.
   
• Restaurants & Hotels – For premium seafood storage.
   
• Supermarkets & Cold Chain Logistics – For distribution and retail supply.
   

✅ Maintains freshness, flavor, and nutritional value of fish.

✅ Prevents spoilage, odor, and bacterial contamination.

✅ Extends shelf life (fresh fish up to 7 days, frozen fish up to 6–12 months).

✅ Reduces wastage and increases profitability.

✅ Ensures compliance with food safety and export quality standards.

✅ Scalable solutions – from small cold rooms to large industrial storage.