Industrial refrigeration solutions for meat and seafood
We provide meat-aging rooms, carcass-chilling rooms, deep-freeze rooms at -25 °C, and large storage warehouses engineered to ASHRAE and SFDA standards.
⚠️ Challenges we face in this sector
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Meat-aging rooms require precise 75-80% humidity and 0-2 °C temperature
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Fresh fish requires immediate cooling with flake ice
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Rapid freezing to preserve nutritional value
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Strict separation of meat and seafood odours (independent rooms)
✅ Our integrated engineering solutions
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Aging rooms designed for either Dry Aging or Wet Aging as required
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Plate freezer systems for fish at one ton per 15 minutes
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Storage warehouses of 500-5,000 tons using central rack systems
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Independent rooms with double-door airlocks to prevent odour cross-contamination
Optimal Temperatures for Products
Reference table for thermal requirements of each product, used by our engineers in designing precise refrigeration systems
| Product | Temperature | Relative Humidity |
|---|---|---|
| Fresh beef carcasses | 0°م إلى +2°م | 85% |
| Dry Aging room | +1°م إلى +3°م | 75-80% |
| Cutting and processing | +10°م إلى +12°م | 70% |
| Fresh fish on ice | -1°م إلى 0°م | 95% |
| Plate freezer freezing | -35°م إلى -40°م | — |
| Frozen meat storage | -22°م إلى -25°م | 90% |
We executed projects in this sector for top companies
Customer questions about this sector
What are Dry Aging meat rooms and how do they work? +
How is fresh fish frozen rapidly? +
Planning a refrigeration project in this sector?
Get free engineering consultation and detailed quote within 24 hours. Our technical team will visit your site and provide the best documented solutions.