Storage at low temperatures prolongs the shelf life of many foods. In general, low temperatures reduce the growth rates of microorganisms and slow many of the physical and chemical reactions that occur in foods.

Freezing and frozen storage provide an excellent means of preserving the nutritional quality of foods. At subfreezing temperatures the nutrient loss is extremely slow.

Cold room allows precise regulation of temperature and humidity and maintenance of constant conditions by use of a refrigeration and ventilation system.

The life of many foods may be increased by storage at temperatures below 4° C (40° F). Commonly refrigerated foods include fresh fruits and vegetables, eggs, dairy products, and meats.

Extreme temperatures can have a big effect on both prescription and over-the-counter drugs. Many medicines require storage between 2°C and 8°C. Some products can be irreversibly degraded even by brief periods at sub-zero temperatures, and so monitoring of storage temperature is vital.

For vaccines and refrigerated medicines to remain effective it is important they are stored within the recommended range of +2º and +8 ºC, to ensure potency

Hence cold rooms are extremely vital in the field of medicine and chemical manufacturing/processing.

Refrigeration & Allied Traders offer one of the broadest ranges of HVAC products in South India, housed in a showroom space of 10,000 sq. ft.