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Food processing & manufacturing

Refrigeration in Food Industry

In industrial freezing, industrial system refrigeration using an ammonia refrigerant system is the reliable option. It has a lower overhead cost and takes up less space than CO2 systems. As food trends change, consumers are avoiding food products using thermal treatment or preservatives. This makes careful monitoring of food temperature vital in extending food product shelf life. Food stored below -12 C eliminates the chance for bacteria, yeast, or mold to grow, extending food shelf life and ensuring food quality.


Storage of fruits and raw vegetables

For fruits and vegetables, the refrigeration process begins right after harvesting to remove the postharvest heat. Fruits and vegetables are transferred in refrigerated transport to cold storage. Some may be transferred straight to the grocery stores, while other fruits and vegetables are kept in cold storage to maintain their sensory qualities.


Meat requires refrigeration right after it is slaughtered, processed, and packaged. If the meat will be used in a short period of time after slaughtered, it should be kept in storage at 0 degrees Celsius. Long-term storage of meat requires to be frozen and maintained in storage at -25 degrees Celsius.