Processing Areas

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What is Processing Areas

Processing areas in food production facilities, encompassing product processing, packaging, and shipping zones, are crucial for maintaining the integrity of the cold chain. This chain is vital for preserving the quality and safety of perishable products like meat, vegetables, and fish. The recommended temperature range for these areas is typically between +12°C and +16°C, necessitating precise climate control through effective refrigeration equipment.

Processing Areas (+ 12 °C / + 16°C)

Processing areas include product processing, packaging and shipping areas where chilling is required in order to maintain the cold chain of the products. +12°C / +16°C is the recommended temperature for product processing areas. The climate has to be controlled with suitable refrigeration equipment. Meat processing, vegetable processing, fish processing or corridors of cold storage facilities are the areas where cooling is required to ensure unbroken cold chain for food security.

The important point to be taken into consideration is that health of the staff working in these areas. The sound and air flow of the selected internal cooling unit must not affect the comfort of the workers negatively. We ensure the best possible climate on these areas with High-Quality Cooling Units and paying special attention to the health of people and food security.

Key Aspects of Processing Areas

Temperature Control:

·        Essential for maintaining product quality and extending shelf life.

·        Requires specialized refrigeration systems to keep the environment within the optimal temperature range.

Areas Requiring Cooling:

·        Meat Processing: High standards of refrigeration to prevent bacterial growth.

·        Vegetable Processing: Consistent cooling to retain freshness and nutritional value.

·        Fish Processing: Strict temperature control to prevent spoilage.

·        Cold Storage Corridors: Maintaining a stable temperature during product transfer.

Worker Health and Safety:

·        The design and operation of cooling units must consider the comfort and health of staff.

·        Factors like sound and airflow from refrigeration equipment should not negatively impact the work environment.

High-Quality Cooling Units:

·        Employing advanced refrigeration technology for efficient and reliable cooling.

·        Ensuring consistent temperatures to uphold food security standards.

Food Security and Safety:

·        Uninterrupted cold chain management to prevent foodborne illnesses.

·        Compliance with health and safety regulations for food handling and storage.

Energy Efficiency and Sustainability:

·        Incorporating eco-friendly practices and energy-efficient systems.

·        Reducing the environmental footprint while maintaining operational efficiency.

Tamcold is the export brand of Tam Güç
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