Portfolio

Cold storage design and install projects

Projects shaped around product type, throughput, temperature, and site constraints. Each case covers the brief, the system we chose, and what happened after handover.

Food & agro-processing

Industrial food chill room · +15°C (design setpoint)

Food-factory cold room — VSD retrofit

Retrofit at CP Rice Co., Ltd., Ayutthaya: dual Bitzer 40 HP compressors with VSD, upgraded PLC, and new controls for variable-duty operation.

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Produce

Chill Room · Typically 0°C to +4°C (adjusted per product)

Produce chill room

Chill storage for fruit and vegetables — slows respiration without freezing, with humidity matched to the crop.

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Meat / seafood / livestock

Freezer Room / Cold Room · Typically -18°C to -25°C

Protein freezer room

Freezer storage for meat and frozen goods — slows microbial growth and extends hold time.

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Meat processing

Air Blast Freezer · Typically -35°C to -40°C (design-dependent)

Air blast freezer room

High-velocity blast freezing converts fresh product to frozen stock quickly while limiting cell damage.

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Food / pharma / supplements

Processing Room · Typically +16°C to +20°C (varies by product and regulations)

Processing room

Temperature-controlled production areas for staffed lines — designed for worker comfort and product requirements.

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Agriculture / crop research

Growth Chamber · Adjustable per seed type and trial protocol

Seed growth chamber

Controlled germination chambers — temperature, humidity, and timed lighting for seed trials.

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Export produce

Fumigation Room · Per product type and fumigation standard

Fumigation room

Export produce fumigation rooms — controls insects and eggs with leak-tested enclosures.

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Processed food / snacks

Snack cold room / production · Snack storage typically around -25°C

Snack & finished-goods cold room

Example from Nakhon Pathom: -25°C snack storage and production-line cooling for ready-to-cook skewered chicken and pork.

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