Cold Storage Rinac

Investment Opportunities in Cold Solutions and Itz Feasibility. An Overview

A Simple Study on the scope and the requirements of Cold Solutions requirement in India.

Food. 

SOCIAL IMPORTANCE



BASIC NEED OF ALL HUMANS FOOD SECURITY IN TIMES OF SCARCITY PERISHABLE NATURE OF FOOD SEASONAL IMBALANCES IN AVAILABILITY OF FOOD FOOD SECURITY IS CRUCIAL FOR NATIONAL SECURITY

  





COMMERCIAL IMPORTANCE



CURRENT WASTAGE DUE TO NON AVAILABILITY OF INFRASTRUCTURE FOR PROPER TRANSPORTATION AND STORAGE.



PERISHABLE NATURE OF PRODUCE



PRODUCE HAS DEMAND BUT UNABLE TO REACH PLACE OF DEMAND.



SEASONAL IMBALANCES IN AVAILABILITY OF PRODUCT

FOOD PRESERVATION “ THE COLD STORE WAY” HOW FOOD IS PRESERVED DRYING PICKLING CANNING SMOKING CURING ( SUGAR PRESERVATION) THE COLD STORE WAY

FOOD PRESERVATION “ THE COLD STORE WAY”  HOW FOOD IS PRESERVED IN COLD STORE  1 . FOOD SPOILAGE PROCESS  2 . INIBIHITION OF ENZYMATIC ACTIVITY BY REDUCTION OF TEMPERATURE  TEMPERATURE OF ENVIRONMENT MAKES ALL THE DIFFERENCE !

A quick look into Milk Spoilage to Understand the subject better BACTERIAL GROWTH W.R.T TEMP IN RAW MILK. TEMP DEG C

24 HRS

48 HRS

96 HRS

168 HRS

4

2500

3600

218000

4200000

8

3100

12000

1480000

10

11600

540000

16

180000

28000000

COLD CHAIN PRINCIPLE IF PERISHABLE FOODS ARE HELD AND MOVED FROM PLACE TO PLACE UNDER CONTROLLED LOW TEMPERATURES AND OPTIMUM RELATIVE HUMIDITY, THEY CAN BE KEPT IN NEAR HARVESTED CONDITIONS FOR A CERTAIN TIME WITHIN WHICH THEY CAN BE FULLY USED FOR PROCESSING / DIRECT CONSUMPTION.

Indian Scenario. 

The post harvest losses in India are as high as 60% and reducing those losses is very important to ensure that sufficient food both in quantity and in quality is available to every resident in the country. Reduction of post-harvest losses reduces cost of production, trade and distribution, lowers the price for the consumer and increases the farmer’s income as well.



Worldwide post harvest fruit and vegetables losses are as high as 30 to 40% and even much higher in some developing countries. Reducing post harvest losses is very important; ensuring that sufficient food, both in quantity and in quality is available to every inhabitant in our planet. The prospects are also that the world population will grown from 5.7 billion inhabitants in 1995 to 8.3 billion in 2025. World production of vegetables amounted to 486 million ton, while that of fruits reached 392 million ton. Reduction of post-harvest losses reduces cost of production, trade and distribution, lowers the price for the consumer and increases the farmer’s income.



Proper post harvest processing and handling is an important part of modern agricultural production. Post harvest processes include the integr ated fun ctio ns of harvestin g, cl eanin g, gra ding, coolin g, stori ng, packag in g, tra nsportin g and ma rke ting. The technology of post harvest handling bridges the gap between the producer and the consumer. Post harvest handling involves the practical application of engineering principles and knowledge of fruit and vegetable physiology to solve problems.



The post harvest losses in India are as high as 60% and reducing those losses is very important to ensure that sufficient food both in quantity and in quality is available to every resident in the country. Reduction of post-harvest losses reduces cost of production, trade and distribution, lowers the price for the consumer and increases the farmer’s income as well. 

Many factors contribute to post harvest losses in fresh fruits and vegetables. These include environmental conditions such as heat or drought, mechanical damage during harvesting and handling, improper post harvest sanitation and poor coo ling and environ mental contro l.



 



Temperature is the most influential factor on the rate of deterioration in the quality of produce. High temperatures accelerate ripening and the speed at which rots develop. A 100C increase in temperature will cause fruits and vegetables to deteriorate twice fast and encouraging disease organisms to grow as fast as well. This is why it is important to remove field heat from the produce as quickly as possible after harvest.



Worldwide post harvest fruit and vegetables losses are as high as 30 to 40% and even much higher in some developing countries. Reducing post harvest losses is very important; ensuring that sufficient food, both in quantity and in quality is available to every inhabitant in our planet. The prospects are also that the world population will grown from 5.7 billion inhabitants in 1995 to 8.3 billion in 2025. World production of vegetables amounted to 486 million ton, while that of fruits reached 392 million ton. Reduction of post-harvest losses reduces cost of production, trade and distribution, lowers the price for the consumer and increases the farmer’s income.



Proper post harvest processing and handling is an important part of modern agricultural production. Post harvest processes include the integr ated func tions of harvestin g, cleaning, gra din g, coolin g, storing, packagin g, trans po rt ing and ma rke ting. The technology of post harvest handling bridges the gap between the producer and the consumer. Post harvest handling involves the practical application of engineering principles and knowledge of fruit and vegetable physiology to solve problems.

COLD CHAIN MANAGEMENT COLD CHAIN

BUSINESS PLAN

EXPANSION

SET UP

OPERATION

MAINTENANCE

BUSINESS PLAN BUSINESS PLAN

PRODUCT

MARKET

COST BENEFIT

PRODUCT CYCLE

PROCUREMENT LINKAGES

PRICING FOR STORAGE

PRODUCT MIX

DISTRIBUTION LINKAGES

PRICING FOR DIST.

CAPEX AND OPEX

ASPECTS OF COLD CHAIN 1.Ware House Infrastructure & Facilities Management 2. Food Science and Food Safety 3. HR and Training 4. Finance and Productivity 5. Logistics Management 6. Risk analysis and Management

A Typical Cold Chain Process. FARM HARVEST

FOOD PROCESSING FACTORIES

PRECOOLING

PROCESSING

REFG. WARE HOUSE

DICING, PULP, PUREE,

C.A STORAGE

BEVERAGE, R T E FOODS

Interme diate CS

BLAST FREEZING/ CHILLING

FOOD SERVICE FOOD PREPARATIO N, PORTIONING HALLS

IQF CHILL/DEEP FREEZE STORE

AIR / OUTDOOR CATERING HOTEL KITCHENS

CHILL/FREEZE R STORE

FOOD RETAIL CHILL/FREEZE R ROOMS (back end)

VISI CHILLERS AND FREEZERS AND OPEN DECK DISPLAYS

CONSUMER

Types of Cold Chains  Negative

temp. ( Frozen Material) Cold Chain  Positive Temp. ( Chilled Material) Cold Chain  Single Product Cold Chain  Multi Product Cold Chain  Supply Side Cold Chain  Distribution Side Cold Chain

MILK BULK COOLERS

ROUTE MILK

MILK & DAIRY INDUSTRY COLD STORE .

INSULATED MILK TANKER

MILK PROCESSING

PROCESS

-23 DEG & 85% RH BUTTER

BLAST FREEZE. -23 DEG C

COLD STORE . 0 DEG & 75% RH

PROCESS

PACKING COLD STORE . CURDS

2 DEG & 85% RH

CHEESE

COLD STORE .

ICE CREAM

COLD STORE . 2 TO 4 DEG C

BLAST FREEZE. -30 DEG C

0-10 DEG & 95% RH

R E F T R A N S P

RETAIL COLD / FROZEN STORE .

COLD STORE . -23 DEG & 95% RH COLD STORE . -23 DEG & 95% RH

CONSUMPTION

VEGETABLES

HARVEST

PRECOOL

GRADING WASHING GRADING WASHING

SHORT TERM COLD STORE FOR CUT VEG.

CLEANING

6-12 DEG & 95% RH

CUTTING PACKING SHORT TERM COLD STORE FOR WHOLE VEG.

LONG TERM COLD STORE FOR WHOLE VEG.

6-12 DEG & 95% RH

0-6 DEG & 95% RH

FREEZING

DEEP FREEZE STORE -18 to -20 deg C

IQF

BLAST FREEZING

REFRIGERATED TRANSPORT

QUICK CHILL 0 DEG C & 95% RH

RETAIL COLD/FROZEN STORES

CONSUMPTION

FRUITS SHORT TERM COLD STORE . HARVEST

QUICK CHILL 0 DEG C & 95% RH

PRECOOL

GRADING

WASHIN G

PACKING

6-12 DEG & 95% RH

LONG TERM COLD STORE . 0-6 DEG & 95% RH

REFRIGERATED TRANSPORT

RETAIL COLD STORES

CONSUMPTION

MEAT AND POULTRY

SLAUGHTER

PROCESS

QUICK CHILL

PORTIONING

0 DEG C & 95% RH

SHORT TERM COLD STORE PACKING

IQF

-2 TO 1 DEG & 95% RH

BLAST FREEZING

DEEP FREEZE STORE -20 TO -25 DEG C & 95% RH REFRIGERATED TRANSPORT

RETAIL COLD/FROZEN STORES

CONSUMPTION 09/02/09

17

SEAFOOD INDUSTRY

CATCH

CHILL

PROCESS

PACKING

RETAIL COLD STORE . 0.5 TO 2 DEG & 90% RH

QUICK CHILL

CLEANING AND GRADING

ICE OR BRINE IQF OR BLAST FREEZING

DEEP FREEZE COLD STORE . -20 TO -28 DEG C & 90% RH

REFRIGERATED TRANSPORT

CONSUMPTION

RETAIL COLD/FROZEN STORES

EGG PROCESSING COLD STORE . HOLD COLD STORE .

WHOLE

PROCESSING

FREEZING

-20 DEG C

12-15 DEG & 75% RH SEPERATION

WHITE

YOLK

PROCESSING

PROCESSING

FREEZING

FREEZING

COLD STORE . -20 DEG C

COLD STORE . -20 DEG C

RETAIL COLD/FROZEN STORES

CONSUMPTION

REFRIGERATED TRANSPORT

09/02/09

19

COLD STORE .

FOOD PROCESSING

0-4 DEG

PROCUREMENT

PROCESS

HOT KITCHEN

PACKING

COLD STORE . DEEP FREEZE.

COLD KITCHEN

-20 DEG & 95% RH

CHILL STORE 0-10 DEG & 95% RH

PACKING

BLAST CHILL. CONTROLLED TEMP. SURFACES AND AREAS.

0-2 DEG

15- 18 DEG C

0-4 DEG COLD STORE . 0-2 DEG

TRANSPORT REFRIGERATION

CONSUMPTION

HOTELS / FLIGHT CATERING

REQUIREMENTS AT VARIOUS LEVELS OF COLD CHAIN INFRASTRUCTURE

AT FARM LEVEL

AT TRANSIT LEVEL

AT PROCESSING

MOBILE AND STATIONERY PRECOOLERS COLD STORES REFEER TRUCKS: FROM FARM TO PRECOOLERS FROM PRECOOLERS TO STORAGE  AND PROCESSING CENTRES FP CENTRES TO RETAILING

P E B COLD STORES FOR RM LEVEL RIPENING CHAMBERS GRADING AND PACKING HALLS I Q F/ BLAST FREEZERS FINISHED GOODS COLDSTORE WAREHOUSES PASTEURISERS

REQUIREMENTS AT VARIOUS LEVELS OF COLD CHAIN INFRASTRUCTURE

AT DISTRIBUTION LEVEL

AT RETAIL STORE LEVEL

CENTRAL COLD WAREHOUSE REGIONAL DISTRIBUTION COLDSTORE CITY DISTRIBUTION STORES

REFRIGERATED DISPLAY CASES OPEN TYPE CHILLED DISPLAYS MULTI DOOR DISPLAY CASES ISLANDS

WHERE AND WHAT EQUIPMENT INFRASTRUCTURE IS REQUIRED TO SET UP THIS COLD CHAIN  



AT FARM LEVEL: MOBILE PRE COOLERS STATIONERY PRE COOLERS

Requirements: Low Temp ( 0 to 2 Deg C) and High Rh( 90 to 98 %) Chilling In A Short Time

PRECOOLING: ”No matter what method of cooling is employed, the product , once cooled should not re warm”

Types of Precoolers: Mobile / Stationary Methods of Precooling: 1. Hydro Cooling 2. Forced Air Cooling 3. Humidified Forced Air Cooling

Pre Cooling Cycle

Harvest

6 – 8 am

Wash & Grade

Pre Cool

8-9 am

9 -12 noon

6 hour cycle per batch of 4000kgs

Hydro Cooling         

Cools 15 times faster than air cooling Good for Apples, Peaches, Corn having low vol :wt ratio Active length: 10 to 50’ Active width: 8’ Over all dimensions:30’ to 70’ X 10’ wide Ratings: 500kgs to 5000 kgs per Hour Water requirements: 20 Gallons/min/sq.ft of active area Options of Spray / immersion cooling on continuous line Use Chlorine 55 to 70 ppm as sodium hypochlorite as a disinfectant

Humidified Forced Air cooling A

mixture of Chilled air and Chilled water is introduced into the chamber thro a Refrigeration unit coupled to a cellulose deck moist pad. This offers peak humidities in the range of 90-95% and temperatures upto 1 Deg C

Mobile PreCooler Diagram

Docking

Pay Load Area

Single Train OR 2 Train system

Equipment Area

Cabin

Over View of Humidified Air Movement in a Pre Cooler

Pay Load Chamber

Equipment chamber for Refrigeration and Humidification

Prefabricated Precooler Construction

Cutaway section of a precooler

Freon based Ref.System

Sample Specn. Sheet for a Precooler Product

Apples

Batch Capacity

5000 kgs in 4 hrs

Duty

Quick Chilling

Type of Precooler

Stationary / Mobile

Method of precooling

Hydro / Humidified Forced Air

Stacking Height

6 feet

Construction of Enclosure

Prefabricated PUF panel system

Walls & Ceiling

60mm thick PPGS/PPGS

Floor

60 mmthk TF/TF topped with PCC

Door

PUF door Preferably Sliding, finish will be PPGS/PPGS

Sample Specn. Sheet for a Precooler Refrigeration

Freon Based, Compressor: Hermatic / semi hermatic Condensation: AC / WC Comp Make: Bitzer, Copeland, Danfoss Accessories: Danfoss, Sporlan, Castel

Humidification

Celldek type evaporative system with IBT and attendant piping

Automation

Humidistat, Temp & Humidity indicators, Temp Controller, Recorders Access for data mining and rec. onto a PC

AT PROCESSING LEVEL



PREFAB GRADING AND PACKING HALLS AT APPROPRIATE TEMPERATURES



PROCESSING HALLS



COLD STORES

PRE FABRICATED CONSTRUCTION OF GRADING HALLS

Process hall construction

Duty

Hygienic cleanable surface Insulation to contain +18 to +20 Deg C

Temperature range

2 Deg C to 6 Deg C

traffic

High.. Frequent opening of doors.

Construction of Enclosure

Prefabricated PUF panel system

Walls & Ceiling

60mm thick PPGS/PPGS

Floor

60 mmthk TF/TF topped with PCC

Door

PUF door Sliding, Swing, Roll Up

Strip Curtains

For Packaged and carton packed foods

Air Curtain

In place of Strip Curtain.. Especially in high Humidity areas

Skid Mounted NH3Refrigeration Systems

Cold WareHouses Duty

Pull Down and hold

Temperature

0 to 6 Deg C for chill warehouses and -20 Deg C for Freezer Warehouses

traffic

Daily loading & Unloading of produce for 2 -4 hrs per day.

Construction of Enclosure

Prefabricated PUF panel system with Steel structures and Metal Mezzanines. Possible to have Multi Product Multi Temp. store facilities

Walls & Ceiling

60mm / 125 mm thick PPGS / PPGS

Floor

60 / 125 mm PUF insulation with appropriate Tarfelt intermediary topped with TZarfelt and PCC of 100 mm ( RCC in case of very heavy traffic

Door

Swing/ Sliding door

Cold Warehouses Typical sizes

40000 X 25000 X 6000

Typical Capacities

1000 to 1200 MT.. >50 TR of refrigeration

Steel Structures

Mezzanine with Steel Sq. tube grit or with Steel deck and concrete.

Roof

Exposed to sky Insulated panel system can be offered.. Box Out type

Automation

For Control of Temp and Humidity

Refrigeration

Freon Based, Compressor: Hermatic / semi hermatic Condensation: AC / WC Comp Make: Bitzer, Copeland, Danfoss Accessories: Danfoss, Sporlan, Castel

Freon Selection

For Multi Chamber Project with Capacity utilization varying from 25% to 90% and having avg cap utilisation around 60 %

Cold Warehouses

Refrigeration

Ammonia Based, Compressor: Recip Open OR Screw Condensation: WC Comp Make: Bitzer / J&E Hall

System Speciality

Liquid Overfeed for Low temp operation

Ammonia Selection

For Multi Chamber Project with constant Avg temp and Capacity utilization 50% to 90% and having avg cap utilization around 80%

AT PROCESSING LEVEL 

RM COLD STORES WARE HOUSES



FINISHED GOODS COLD WAREHOUSES



RIPENING CHAMBERS

Ripening Chambers

….for Ripening of BANANAS, MANGO and other fruits. The plant is generally operated on 5-6 days ripening cycle. This 5-6 days ripening cycle comprises of  Operation : 14 to 23 Deg C and 90 % rH 



Pull down time (12 -18 hrs) to 18  deg.C ◦ Ethylene injection ( 8 -12 hrs) at constant room temperature of 18 or 19  deg.C and 90% RH ◦ Holding period 16-12 hrs( total 24 hours from start of  ethylene injection)  temperature held at 18 or 19 deg.C and 90% RH ◦ Ventilation after 24 hrs after ethylene injection. Ethylene and carbondioxide is expelled out and fresh air is injected in cold room. ◦ Holding period for 3-4 days till coloration.Temperature can be reduced gradually to 16 deg.C for enhancing the shelf life of the banana ◦ Air distribution system for uniform ripening of banana in palletised crates  with Tarps/PVC covering on top of the crates

AT PROCESSING LEVEL 

INDIVIDUAL QUICK FREEZERS……IQF



BLAST FREEZERS

I Q F Straight belt

Blast Chillers & Freezers for Food Processing Duty

Quick Pull Down in batches of 1-2 hrs

Temperature

-2 Deg C / -30 Deg C

traffic

Batch Loading

Construction of Enclosure

Prefabricated PUF panel system

Walls & Ceiling

60mm / 150 mm thick SS / PPGS

Floor

60 mm thk with Aluminium Chq. Plate finish

Door

Swing door

Trolleys Typical size Typical capacity Typical Trays

Blast Chillers & Freezers for Food Processing Refrigeration

Freon Based Compressor: Hermatic / semi hermatic Condensation: AC / WC Comp Make: Bitzer, Copeland, Danfoss Accessories: Danfoss, Sporlan, Castel

Automation

Humidistat, Temp & Humidity indicators, Temp Controller, Recorders Access for datamining and rec. onto a PC

Typical Capacities. Blast 

Chillers.

BC 70 / P 02 16 - 70 Kgs Capacity

70 Kgs / Batch of 90 Minutes. 

BC 120 / P 02 24 - 120 Kgs Capacity

120 Kgs / Batch of 90 Minutes. 

BC 200 / P 02 36 - 200 Kgs Capacity

200 Kgs / Batch of 90 Minutes.

Blast 

Freezers.

ABF100/N/3527 - 100 Kgs Capacity

100 Kgs / Batch of 240 Minutes. 

ABF200/N/3538 - 200 Kgs Capacity

200 Kgs / Batch of 240 Minutes. 

ABF500/N/3567 - 100 Kgs Capacity

500 Kgs / Batch of 240 Minutes. 

ABF1000/N/35120 - 1000 Kgs Capacity

1000 Kgs / Batch of 240 Minutes.

AT DISTRIBUTION LEVEL 

COLD STORE WARE HOUSES



REGIONAL DISTRIBUTION CENTRES



CITY DISTRIBUTION COLD ROOMS

Cold Stores for Food Processing Duty

Holding / Pull Down

Temperature range

2 Deg C to 6 Deg C

traffic

High.. Frequent opening of doors.

Construction of Enclosure

Prefabricated PUF panel system

Walls & Ceiling

60mm thick PPGS/PPGS

Floor

60 mmthk TF/TF topped with PCC

Door

PUF door Sliding, Swing, Roll Up

Strip Curtains

For Packaged and carton packed foods

Air Curtain

In place of Strip Curtain.. Especially in high Humidity areas

Refrigeration

Freon Based, Compressor: Hermatic / semi hermatic Condensation: AC / WC Comp Make: Bitzer, Copeland, Danfoss Accessories: Danfoss, Sporlan, Castel

Automation

Humidistat, Temp & Humidity indicators, Temp Controller, Recorders Access for data mining and rec. onto a PC

Data Collection to Design a Cold Store Location

Insulation:

Room Size ( External)

a.

Room Design Temperature

b.Thickness

Ambient Temperature

c.Density

Product Incoming Temperature

d.Thermal Conductivity

Product to be Stored

e. Lamination for wall panel

Cooling Time ( Pulldown)

f. Lamination for Ceiling panels

Product Incoming Rate/Day/hour

g. Floor Configuration

Type

Data Collection to Design a Cold Store Door

Refrigeration System

a. Type of Door( Swing/Sliding/Rolllup)

a. Type ( Split/unitary)

b. Size

b. Condensing (AC / WC)

c. Lamination

c. Compressor ( Hermatic / Semi Hermatic / Screw etc)

d. Heaters on Leaf / frame

d. Make of Compressor

e. View Port requirement

e. Cooling Capacity ( kW/TR)

f. Strip Curtain / Air Curtain

f. Refrigerant g. Compressor Run time h. Power Requirement

INFRASTRUCTURE  PRODUCT

SOURCING  PRECOOLING  MATERIAL HANDLING EQUIPMENTS  STORAGE EQUIPMENTS  PRODUCT TRANSPORTATION.. REF. TRUCKS  COLD STORAGES AND COLD WARE HOUSES  COLD STORE REFRIGERATION EQUIPMENTS  SPECIAL RH CONTROL EQUIPMENTS  AUTOMATION

INFRASTRUCTURE  WASHING

AND GRADING  VALUE ADDITION & PROCESS EQUIPMENTS  WATER SOURCING AND WATER TREATMENT  EFFLUENT TREATMENT  APPROACH ROADS  POWER REQUIREMENT .. SEB & CAPTIVE POWER  SKILLED AND UNSKILLED LABOUR  LINKAGES TO PORTS, DISTRIBUTORS, DEALERS  LINKAGES TO INSPECTION AND CERTIFICATION AGENCIES.



CRITERIA FOR A GOOD QUALITY COLD STORE

◦ 1. HYGIENE ◦ 2. ENERGY EFFICIENCY ◦ 3. EASE OF OPERATION ◦ 4. MATERIAL HANDLING AND MOVEMENT WITHIN ◦ 5. MATERIAL MOVEMENT TO & FRO COLDSTORE ◦ 6. MEETING LOCAL REGULATORY STANDARDS



THE MODERN COLDSTORE

◦ 1. HYGENIC, CLEANABLE ,METALCLAD MODULAR PANEL CONSTRUCTION. ◦ 2. ENERGY EFFICIENT RPUF INSULATION WITH METALLIC VAPOUR BARRIER ◦ 3. MATERIAL STORAGE AND HANDLING MADE EASY WITH WELL LAID OUT AISLES AND FIFO SYSTEMS FOR STORING AND RETRIVAL. ◦ 4. LOCATION OF COLD STORE EITHER AT POINT OF RETAILING OR AT TRANSPORT HUB ( PORTS) OR AT MARKETPLACES/AUCTION HOUSES

COLD STORE CHARACTERISTICS ◦ TEMPERATURE.. +15 TO -25 DEG C ◦ DUTY .

PRECOOLING, CHILLING, SHARP FREEZING, DEEPFREEZING, CA STORAGES, RIPENING CHAMBERS

◦ M.O.C : INSULATION: RPUF/EPS ◦ FINISH: METAL LAMINATED / SC PLASTERED ◦ REFRIGERATION ◦ SYSTEM:

FREON / AMMONIA SPLIT / UNITARY/ MULTIPLE

◦ PRODUCT OF STORAGE: DAIRY,F&V,SEAFOOD,FLORICULTURE PROCESSED FOOD, MEAT,PHARMA,

OPERATION AND MAINETNANCE  UNINTERRUPTED

POWER SUPPLY  BACK UP POWER SUPPLY  OPTIMUM OPERATION OF MACHINES  WASTAGE AND CONSUMABLE CONTROL  HEAT RECOVERY SYSTEMS  GOOD REPORTING AND DOCUMENTATION  QUALIFIED PERSONNEL TO HANDLE BREAKDOWNS  IDENTIFY SOURCES FOR MAJOR OVERHAULS  A M C ADMINSTRATION FOR ALL EQUIPMENTS

OPERATION AND MAINETNANCE  RIGHT

TOOLS AND TACKLES TO HANDLE INHOUSE MAINTENANCE  SPARES PLANNING AND HOLDING STOCK OF CRUCIAL SPARES.  TESTING OF ALL STANDBY EQUIPMENTS BY ROTATION.  PERIODIC TESTING AND VALIDATION OF SAFETY EQUIPMENTS LIKE FIRE FIGHTING EQUIPMENTS.

AUTOMATION AUTOMATION

FOR CONTROL OF EQUIPMENT both ONSITE & REMOTE AUTOMATION FOR POWER SAVING AUTOMATION FOR DOCUMENTATION AUTOMATION FOR ANNUNCIATION

LICENSES & CERTIFICATIONS COLDSTORE

LICENCE DOT LICENCE H A C C P CERTIFICATION ANY OTHER ASSOCIATION ACCREDITATION

 TYPES

OF REFRIGERATION SYSTEMS CHILL STORES

LARGE WAREHOUSES

RANGE: 3000 MT TO 10000 MT FROZEN STORES

LARGE WAREHOUSES COLD STORES LESS THAN 250 MT

RANGE 250 MT TO 3000 CHILLMT

PREFERRED SYSTEM

ALTERNATIVE

FREON BASED NH3 AMMONIA PREFERRED SYSTEM

ALTERNATIVE

NH3 AMMONIA PREFERRED

FREON BASED

SYSTEM STORES/FROZEN STORES

FREON BASED

66

STORAGE BULK DENSITIES SL. NO

ITEM

AVG. STORAGE PER CUBIC METRE

1

FRUITS, VEGETABLES,DAIRY PRODUCE

155 TO 200 KGS

2

SEAFOOD LARGE

250 TO 300 KGS

3

300 TO 350 KGS

4

BEEF, RETAIL FISH, FRUIT RETAIL,SWEETS PKD, MINCED MEAT VEG RETAIL, CHICKEN

5

STEAK, GEESE, TURKEYS

400 TO 450 KGS

6

PALLETISED CARGO: FROZEN FRUIT , FROZEN VEG, FROZEN EGGS

450 TO 500 KGS

350 TO 400 KGS

67

ROOM VOL. vs TR / WATTS for Temp Hold Rooms Room Volume

Refrigeration Wattage

10 Cubic Mtrs

250 W / Cubic Mtr

50 Cubic Mtrs

189 W / Cubic Mtr

100 Cubic Mtrs

178 W / Cubic Mtr

500 Cubic Mtrs

150 W / Cubic Mtr