Services

Refrigeration systems

We design and install cold rooms and refrigeration systems for storing vegetables, fruit and other produce, with precise control of temperature, humidity and atmosphere.

How well a cold room works depends on several factors: the right temperature, air humidity, the composition of the atmosphere and a refrigeration unit of the right capacity. Sian Group takes all of these into account and selects the system to suit your produce.

Temperature conditions

For storing vegetables and fruit, a cold room is usually kept at about -5 to +18 °C. The exact setting depends on the type of produce stored in the room.

Humidity in the cold room

For fresh produce, humidity is one of the key parameters for keeping it fresh. Without enough moisture, produce wilts, spoils and loses its market value.

The most effective solution is an industrial ultrasonic humidifier, which:

is connected to the water supply;
produces 3 kg of moisture per hour or more;
is installed outside the room, with the vapour supplied through ducts built into the room wall.

The humidifier should be placed away from the refrigerant condensing unit so that moisture does not affect it. If one unit is not enough, several humidifiers can be installed.

Controlled atmosphere

Long-term storage of vegetables, berries and fruit depends largely on controlling the composition of the air. Depending on the produce, different systems regulate the concentration of oxygen, nitrogen, carbon dioxide and ethylene.

A controlled atmosphere (CA) system noticeably increases the cost of the room and the complexity of installation and operation, but it extends the storage life of produce accordingly.

Refrigeration units for cold rooms

Industrial refrigeration equipment is recommended for rooms from about 4 to 50 m³ and larger. Two types of units are used:

Monoblock — the heat-rejection unit is mounted directly on the room wall, forming a single structure with it;
Split system — the outdoor unit can be placed up to about 20 metres from the room. This lets you move it outside the building, reducing noise inside and keeping excess heat out of the space.

The capacity of the unit is calculated from the room volume, the insulation of the walls, the amount of produce loaded and how often the door is opened. A correctly sized unit keeps the temperature stable without wasting electricity.