Produce

Produce chill room

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

Location: Nationwide (per customer project)
Indicative size: Roughly 2×3×2.5 m up to 20×30×9 m (per brief)
Temperature: Typically 0°C to +4°C (adjusted per product)
System and equipment: Refrigeration plant + RH control + PVC curtains / cold-room doors

Brief and constraints

Preserve freshness without chilling injury or humidity swings, and limit weight loss during storage.

Engineering analysis

Set temperature and RH bands per crop; size load from throughput and door cycles; design even air distribution.

Outcome

Can extend shelf life and stabilise quality when matched to the crop — results depend on product, hold time, and operating discipline.

Overview

Chill rooms for produce typically run around 0°C to +4°C. Many projects add relative-humidity control to slow respiration without freezing plant tissue.

Design notes

Intercooling sizes from crop type, throughput, hold time, and door frequency:

Load calculation and refrigeration plant selection
Humidity bands matched to the product (leafy greens, stone fruit, export durian, etc.)
Door, PVC curtain, and racking layout for even airflow

When to use / expected results

Suited to export warehouses, packing houses, and processors that must hold freshness before dispatch. When matched to the crop, design can reduce spoilage and weight loss — outcomes are product- and site-dependent.

Learn more in our produce cold room guide or request a consultation.

Call now Add us on LINE