Below, you’ll find lots of information about our cold rooms and related services. If you have any questions, please get in touch with us on 01253 685 145!
The GC-INTEGRA range is ideal for smaller catering equipment applications where budgets and faster lead times are key project requirements.
The GC-INTEGRA range is compact in size but still meets the high quality and efficiency standards expected of a Green Cooling installation. A fast installation time – coupled with an easy to commission refrigeration package – provides both value and quick turn around.
So if you want a quality cold room at an affordable price then a GC-Integra Cold Room is the perfect choice for you!
The GC-Evopro range of cold rooms is the next step up from the GC-Integra and provides the specifier with a high standard but cost-effective cold room solution.
The GC-EVOPRO design has been well proven with over 14 years of operational use and is now provided by Green Cooling. The range now has an enhanced level of standard equipment, providing the specifier with a high value and cost effective cold room package.
If your project requires a cost-effective quality cold room with the option of added environmental benefits then look no further than the GC-Evopro range.
The GC-Nexgen range is the ultimate cold room package. It features a complete range of environmental and cost-saving options which are designed to reduce operational costs and increase efficiency.
GC-Nexgen Cold rooms are provided with an impressive standard specification and a variety of optional equipment. This allows a bespoke cold room design specification to be tailored to meet the efficiency requirements and environmental demands of each application.
If Maximum quality, noticeable cost savings, assurance and a reduction in CO2 emissions is something that interests, the GC-Nexgen package is the ultimate cold storage package for you.
|GC-FEATURE||GC-INTEGRA RANGE||GC-EVOPRO RANGE||GC-NEXGENRANGE|
|White Foodsafe Finish||S||S||S|
|Short/Long Term Rental||O||O||O|
|Air Cooled Condenser||S||S||O|
|External Wall Protection||O||O||S|
|Specific RAL Colour||O||O||O|
|Fireproof PIR Construction||—||O||S|
|Low Noise Package||—||O||S|
|Water Cooled Ref-System||O||O||S|
|EC Low Energy Fans||—||O||S|
|Heat Recovery Integration||—||O||S|
|Thermal Storage Capability||—||O||O|
|KEY: S Standard O Option — Not Applicable|
A commercial refrigeration system works in exactly the same manner as your domestic refrigerator but on a larger scale.
The points noted within this user guide can also be followed in your own home environment to help save energy. For example, you would not leave your fridge door open for long periods whilst being busy in the kitchen and the same applies to your commercial walk-in fridge!
Cold rooms and freezer rooms are designed to operate with regular use in an efficient and reliable manner. If the points noted within this user guide are not put into practice, your catering equipment may experience operational problems.
Your current configuration on site is similar to the example shown below, walk-in freezer cold room (1), walk-in chiller cold room (2) and a walk-in cellar cold room (3).
When stocking your cold rooms, it is good practice to keep the location of the evaporator that cools the cold room clear from blockages and ‘overstacking’. When this blocking of air flow takes place it restricts the evaporator thus causing a similar situation as when taking food delivery i.e. the evaporator coil will ice up. This will again require a call out by the refrigeration contractor which will not be covered under warranty and is chargeable.
The picture shows the overstocking detail, and in the top right-hand corner, you can see the beginning of the ice build-up due to the air flow restriction caused by the stock being positioned in front of the evaporator.
It is important that when a cold room is noticed to be operating at a high temperature that a call is immediately placed and logged to the correct individual or company. This will enable a swift and prompt action to prevent any further damage and to enable the cold room to be returned to the correct operating temperature as soon as possible.
The picture shows a freezer cold room at -8.9°C – action is immediately required!
You have now gained an understanding of operating commercial cold rooms. This should enable your site to experience fewer problems and gain increased operational efficiency.
When taking food deliveries that are going to take a while to move from the delivery point and load into the cold room it is good practice to turn the cold room off at the control panel to stop the refrigeration cycle. This will stop the refrigeration effect and reduce the possibility of the internal evaporator freezing as shown below.
It is commonly found that when food deliveries are taking place, walk in cold room doors are left wide open and strip curtains are removed. This allows the warm air from the kitchen to escape to the coldest point which is the cold room.
Warm air entering the walk in cold room will cause the room to rise in temperature and this will cause an ice build up on the evaporator coil & ceiling. This will require an engineer to visit the site and clear the ice from the evaporator. This is classed as customer misuse and is not covered under warranty.
Heavy snow on the roof indicates moisture ingress, typically caused by the door being left open for prolonged periods of time.
It is good practice that when cold rooms are in operation that the doors are kept closed at all times, even when entering the cold store to collect stock. The inner release mechanism makes it easy for the door to be opened from inside.
It is also important to keep strip curtains in position at all times, as these prevent warm air entering into the cold rooms from a hot kitchen or working corridor.
Remember strip curtains are there for a reason, they reduce the amount of warm air entering the cold room when in operational use and prevent high-temperature issues.
In certain circumstances, faulty equipment can cause health and safety issues and it is important to notify the correct person immediately to ensure that the risk to staff is minimised and rectified with the most upmost urgency.
Typical health and safety risks associated with a component breakdown or site misuse:
1. Leaking drain within cold room
This can cause ice build up on the floor around the catering equipment. causing a slippery, wet surface to walk on. This imposes a high risk to staff.
2. Defrost of coil by site personnel
It is not good practice to de-ice an evaporator with a sharp object, this can result in pipework fracture/piercing resulting in a refrigerant gas leak or injury to the individual. In a confined space refrigerants can cause nausea and ill health. Therefore under no circumstances should an attempt be made to remove ice from a frozen evaporator in the freezer room.
***Should an evaporator be iced up please notify the client as soon as possible for advice and action***
3. Lifting of the cold room floor
Should a floor begin to lift at any area within the cold room it is important to notify the supplier immediately in order to rectify the problem as soon as possible. This will prevent the risk of trips and falls resulting in an injury to staff on site.
4. HACCP Food Safety Standards
To comply with HACCP Food Safety Standards, the operating temperature of all food service refrigeration systems should be checked, logged and recorded throughout each 24-hour period.
Green Cooling provides a full freezer room design, specification and installation service. Our systems offer high specification, cost-effective commercial cold storage incorporating many heat recovery and energy-saving solutions for leading UK hospitality, food production and logistics organisations. Green Cooling has a proven track record of on-time, on-budget delivery by experienced project engineers.