Getting the size right is the single biggest decision when planning a cold room. Too small and you run out of space in the first season; too large and you pay to cool empty air.

1. Start with what you store

Different products need different temperatures and humidity. Fruits and vegetables typically sit between +2°C and +8°C, frozen food at −18°C to −25°C.

2. Work out the daily load

How many kilograms go in each day, and at what temperature? Warm product loaded daily needs more refrigeration capacity than product that arrives pre-cooled.

3. Leave room for airflow

  • Keep 10–15 cm between stock and walls
  • Do not stack right up to the evaporator
  • Plan aisles for pallet trucks if you use them

Our engineers can visit your site, calculate the heat load and propose the right size. This is a starter article — edit or replace it in Admin → Blog.