Cold Storage for Poultry and Meat Processing

Meat and poultry are among the most time-sensitive products in any cold chain — quality and safety both degrade quickly without proper, consistent cold storage from processing through to sale.

Temperature Requirements

Fresh meat and poultry generally need chilled storage close to freezing, while frozen product needs to stay well below freezing consistently — fluctuation is often more damaging than a slightly-off baseline temperature.

Facility Design Considerations

• Easy-to-sanitize surfaces throughout, given the hygiene standards this category requires
• Separate holding areas for raw and processed product where volume justifies it
• Reliable backup power, since a single extended outage can compromise an entire batch

Sizing for Processing Volume

Storage capacity should be sized around your actual daily or weekly processing volume plus a reasonable buffer — oversizing wastes money on running cost, while undersizing forces compromises on hygiene and organization.

Contact us for a cold storage recommendation sized to your specific processing volume.