Strict temperature control is critical to preserving the nutritional value of produce and seafood and minimising wastage. To solve this completely, Tân Long is proud to offer a turnkey cold storage design for food preservation service that meets demanding international quality standards such as ISO and HACCP.
With the strength of more than 20 years of hands-on experience in refrigeration and electro-mechanics, Tân Long's engineers are committed to a solution that optimises space, combined with technically compliant equipment such as a high-capacity refrigeration compressor system and high-density insulated cold store doors. That not only guarantees a perfect storage environment but saves the business up to 30% of its running energy.
Read on for the standard temperature table, the six-step construction process and the latest design pricing.
The strategic benefits of food cold store design for a business
🏢 Năng Lực Triển Khai Thực Tế Của Tổng Thầu Tân Long
Với hơn 20 năm kinh nghiệm dẫn đầu trong ngành cơ điện lạnh công nghiệp (HVAC&R), Tan Long là tổng thầu EPC chịu trách nhiệm thiết kế, cung ứng thiết bị và thi công trọn gói cho hàng loạt đại dự án chuỗi cung ứng lạnh quy mô quốc gia:
- Kho lạnh thông minh ASRS NECS (Bến Lức, Long An): Quy mô 102.642 vị trí pallet, dải nhiệt khắt khe -20°C đến -25°C, tự động hóa cao tầng.
- Kho lạnh logistics AJ Total Việt Nam (KCN Long Hậu & Phố Nối): 31.000 vị trí pallet, hệ thống lạnh NH3 Mycom & Freon biến tần tiết kiệm điện.
- Tổ hợp chế biến Thủy sản sạch Cà Mau: Hệ thống cấp đông IQF siêu tốc, hầm đông gió -40°C và kho trữ cá tra, tôm xuất khẩu EU/HACCP.
- Các đối tác F&B hàng đầu: Sài Gòn Food, Nutifood Bình Dương & Hưng Yên, KIDO Foods, Meito Việt Nam, Schenker Logistics…
Investing in a compliant storage system is not merely a technical solution but a strategic investment that gives a long-term competitive advantage. Choosing a professional cold storage design for food preservation service optimises a company's supply chain through the following four core benefits:
- Maintaining quality and nutritional value: A precisely controlled temperature environment preserves the colour, flavour and texture of the product. Produce and fresh vegetables stored at 0-5°C, for example, stay fresh three to five times longer than in ordinary conditions, completely preventing wilting and bacterial contamination.
- Longer product life & wider export markets: For products requiring deep freezing such as beef or seafood, a standard cold storage allows safe storage for six to 12 months with no loss of quality. That is the key to a business exporting confidently to demanding markets such as Europe and the USA. Figures for 2024 show that Vietnamese seafood exports rose 15% thanks to good application of cold storage technology.
- Optimised running costs & less wastage: Modern cold store projects delivered by Tân Long are normally equipped with a high-efficiency refrigeration compressor unit combined with a smart PLC control cabinet . This integration saves a business 25-30% on electricity compared with older systems. More importantly, it directly addresses the thousands of billions of dong wasted every year on produce and seafood spoiled by poor storage.
- Meeting demanding legal standards (HACCP, FDA, GMP): Regulators require a cold store to hold its temperature with a very small variation (only about ±2°C). A properly worked design with good insulation from the outset lets a business pass inspections easily, avoid the risk of penalties and reinforce its brand credibility.
In short, with the F&B and food industries booming, owning a properly built cold store is not only about protecting the product but a guarantee that lifts a company's brand value in the market.
The foods that need storage and the standard temperature table
Every type of produce, seafood, meat, fish or processed food has completely different biochemistry and storage requirements. The first core step in an effective cold storage design for food preservation process is therefore to classify the product groups and establish the operating temperature band precisely.
Below is a summary of the ideal temperature and humidity figures, drawn from the guidance of the UN Food and Agriculture Organization (FAO) combined with Tân Long's practical construction experience:
| Food group | Typical examples | Ideal temperature (°C) | Storage time | Humidity (%) | Expert technical note |
| Deep freeze | Frozen meat storage, salmon, ice cream | -18°C to -25°C | 6 – 12 months | 85 – 95% | Vacuum packing is mandatory to avoid freezer burn. |
| Preparation (chilling) | Fresh vegetables and fruit | -10°C to -5°C | 1 – 3 months | 90 – 95% | Avoid cold air blowing directly onto the product, which causes wilting or surface moisture loss. |
| Prepared products | Yogurt, bottled drinks | 0°C to 5°C | 1 – 2 months | 80 – 90% | Humidity has to be controlled tightly to avoid condensation. |
| Live seafood | Live shrimp, crab, squid | 0°C to 2°C | 7 – 14 days | ~ 95% | Flake ice should be laid over the surface to keep the product alive and fresh. |
| Dried produce | Coffee, tea, nuts | 5°C to 10°C | 3 – 6 months | 70 – 80% | The system must have good ventilation to control and reduce ethylene. |
The table shows a very wide difference in storage conditions between groups. For large-scale stores, our engineers therefore always recommend dividing the space into several separate rooms.
A standard cold store complex, for example, can be designed with the freezing area (-25°C) separate from the chill room (0°C). This keeps storage flexible for a diverse range of goods while optimising space and saving the maximum amount of energy.
Four core principles in food cold store design
For a system to run reliably, safely and economically, the cold storage design for food preservation process requires rigorous calculation and a careful balance between engineering and material quality. Here are the four golden principles our engineers apply to every project:
- Choosing high-quality insulation material: The cold store envelope should use polyurethane (PU) panel rather than cheap EPS. With an extremely low thermal conductivity (k≡0.02 – 0.03 W/mK) and a core density of 40-45kg/m³, PU panel (100-150mm thick) completely prevents heat leakage and saves 30 to 40% of energy consumption. The floor should also use 3-5mm anti-slip aluminium checker plate, able to carry forklift loads of up to 500kg/m².
- Investing in the refrigeration system and a smart control panel: The heart of the system is the refrigeration compressor unit (preferably a leading brand such as Bitzer of Germany or Tecumseh of France for a 10-15 year life) combined with a industrial refrigeration centrifugal-fan unit that circulates the cold air evenly with no hot spots. The system must also incorporate a PLC control panel with accurate temperature sensors (±0.5°C), letting the technician monitor it and receive fault alerts remotely through a mobile app.
- Optimising the doors and safety equipment: Cold storage door A dedicated one must be moulded with 80-100mm PU insulation on a 304 stainless steel frame, with European-standard imported hinges and locks. To reduce heat loss by 20% when the door is open for loading, an air curtain fan or PVC strip curtain should be added. Small details such as LED lighting rated for deep sub-zero (-30°C), rust-free aluminium corner trim and a fire detection system to NFPA 72 are mandatory for warehouse safety.
- Space planning and air circulation: The layout drawing needs to follow the FIFO (first in, first out) principle combined with modular pallet racking (up to 6m high) to maximise storage volume. The spacing between racks and the airflow have to be calculated so the ventilation controls humidity well at 85-95%, completely removing any risk of mould.
Following these technical principles strictly gives a cold store not only maximum storage performance but sustainable life, averaging up to 20 years.
Tân Long's technically compliant food cold store design and construction process
For the system to run at high efficiency (COP > 3.0) and keep the investment cost down, the cold storage design for food preservation service at Tân Long is delivered end to end from concept to completion, normally in four to six weeks. Here is the standard six-step process by which we eliminate every technical risk for the customer:
- Step 1: on-site survey and solution advice (week 1): Tân Long's specialists visit the site in person to measure the space, assess the climatic conditions and record the storage requirements (volume, characteristics of the food). From there we advise on a preliminary solution and sketch out the most economical budget.
- Step 2: drawings and bill of quantities (weeks 2-3): Our engineers use CAD software to model the 3D layout. The plant capacity is calculated accurately from the industry cooling load formula (Q ≡ m x Cp x ΔT). Both sides then agree the detailed material take-off drawing and sign the contract.
- Step 3: construction and equipment installation (weeks 4-5): Technicians assemble the modular insulated panel envelope, braze the Hailiang copper pipework (0.8 – 1.2mm wall) and use Cadivi electrical cable connected to the three-phase supply. Every stage, including pressure testing and evacuation, is monitored strictly for pressure. Assembly of the envelope and equipment is carried out by Tân Long's highly experienced technicians.
- Step 4: test running and inspection (week 6): Before being put into service, the system is test run under load for 24 to 48 hours continuously to assess temperature stability. The cold store must pass demanding tests to the TCVN 6182:2011 quality standard.
- Step 5: handover and operator training: Tân Long hands over the completed cold store system. At the same time, our engineer trains the company's staff directly in using the PLC control panel, monitoring the temperature and dealing with basic situations.
- Step 6: maintenance and after-sales service: To ensure equipment life, Tân Long provides a scheduled maintenance package. Our technical team is on duty 24/7, ready to attend and fix a fault as quickly as possible without interrupting the customer's supply chain.
Thanks to this systematic, transparent process, a standard cold store project (around 100m³) at Tân Long is normally kept within VND 500 – 800 million, giving the investor an extremely effective return.
Technical standards and safety rules for operating a food cold store
Complying strictly with measurement standards is not only a legal requirement but the key that underwrites a company's sustainable growth. At Tân Long, every cold storage design for food preservation project is calculated carefully by our engineers, with a commitment to meeting 100% of the strictest safety rules:
- National standard TCVN 6182:2011: This sets the safety benchmark for industrial refrigeration systems, requiring the assembly of the cold store envelope to achieve ≥ 99% tightness, completely eliminating the risk of heat loss.
- HACCP and ISO 22000: A comprehensive food safety management foundation, letting a business control critical points tightly, from the temperature variation in the storage room to the surface hygiene standard of the space.
- International export codes (EU Code & FDA): For produce and seafood processing plants aimed at export, the system must hold EU Code certification (guaranteeing no chemical residue). Scheduled cleaning (at least once a year) may also only use FDA-approved food-safe disinfectants.
- Personal protection and emergency escape: Operating staff must be fully equipped with deep-cold protective clothing. In particular, the cold store door must incorporate an emergency release from the inside with an alarm bell, to prevent anyone being trapped.
Guidance on maintaining and optimising food cold store performance
However perfect a cold storage design for food preservation may be, it still needs an accurate maintenance regime to preserve the life of the installation and keep cooling performance at its highest. Here is the inspection schedule and the optimisation tips Tân Long's engineers recommend:
- A rigorous scheduled maintenance programme:
- Monthly: Check the air filtration system and top up the lubricating oil in the refrigeration compressor unit so it runs smoothly and avoids mechanical wear.
- Quarterly: The technician should measure the refrigerant pressure and wash down the industrial evaporator to maintain maximum heat exchange and prevent mould.
- Using IoT technology for fault diagnosis: Integrating IoT into the PLC control panel allows remote monitoring of the parameters. The system analyses the data automatically and predicts latent failures, cutting downtime from sudden stoppages by up to 50%.
- Optimising space and running costs: Checking the cold store door gasket seal regularly and upgrading to sub-zero-rated LED lighting can cut the electricity bill directly by 20%.
- Training the handling staff: A key factor often forgotten is training the loading staff. Goods on pallets need to be stacked systematically, never higher than 1.5m or across the air outlet, so the cold air circulates evenly into every corner.
Consulting service - design and construction of Tan Long cold storage for food preservation
At Tân Long we do not simply build cold rooms; we deliver storage solutions that increase a company's profit and establish its product quality in the market. Our cold storage design for food preservation service brings together modern technology and dedication on every project:
- Diverse, technically compliant design solutions: We advise on and install storage systems for every sector, from meat and seafood freezing rooms to chill rooms for vegetables, canned goods and prepared foods. Every drawing is optimised to the customer's actual needs.
- Genuine equipment and components: Tân Long guarantees that 100% of the materials installed, such as the refrigeration compressor unit, the industrial evaporator and the panel envelope, are genuine and meet European (CE) quality standards.
Tân Long supplies genuine, internationally rated cold store equipment and materials
- Our five-fast delivery: We understand that time is money for a business. Tân Long sets itself apart with a commitment to: fast decisions – fast attendance – fast quotations – fast handover – fast adaptation to any change requested on site.
- An absolute warranty and after-sales policy: Our service quality is proven by a long-term warranty policy. If a manufacturing defect is found, Tân Long will replace the equipment 100% free of charge. With a technician network covering the southern provinces, we guarantee prompt attendance to deal with any fault 24/7.
- Professional scheduled maintenance: To keep the system running at its best, a customer should have it serviced every three to four months. Cleaning the evaporator and checking the control cabinet regularly catches latent risks early, avoiding wasted energy and needless food spoilage.
Cold storage design for food preservation is a specialised technical process demanding a thorough understanding of thermodynamics. With deep hands-on experience, Tân Long is proud to be the strategic partner that lifts the value chain of Vietnamese produce and seafood.
Frequently asked questions about food cold store design
How does a food cold store design differ from an ordinary store?
Beyond the technical temperature requirement, it also has to meet food hygiene and safety conditions: materials that are easy to clean, no crevices where matter can build up, good drainage and a layout that prevents cross-contamination.
What principles govern the layout of a food store?
Goods should flow one way from the raw material area to the finished goods area, with raw and cooked kept separate and, where possible, people's walkways separated from the goods route.
What data needs to be prepared before design?
The list of product groups with their temperature and humidity bands, the daily volume in and out, the storage period, the packing and palletising method, the available floor area and the electrical supply capacity.
Should several product groups be combined in one room?
Only when the groups share the same temperature and humidity band and do not taint each other. If they differ, the space should be divided into rooms: the investment is higher but it avoids losing stock later.
Which design error has the most serious consequences?
Under-calculating the heat load, incorrect floor insulation for a deep-freeze store, and an evaporator layout where the air cannot reach the whole stack — all three are very expensive to fix once the store is operating.
Does Tân Long take on food cold store design?
Yes. Tân Long surveys, calculates the heat load, produces the design and builds food cold stores turnkey, to the hygiene requirements and storage conditions of each product group.
Related pages
- Cold storage for eel preserves all nutrients and safety
- How to arrange goods in cold storage for effective preservation
- Ice cream cold storage: standard temperature, construction and installation cost
- Construction and installation of reputable and quality cold storage for wine preservation
- cold store design consulting by product type
Kỹ sư Nguyễn Toàn Thịnh (Giám đốc Kỹ thuật)
Hơn 18 năm kinh nghiệm thực chiến chỉ đạo tư vấn thiết kế và thi công hệ thống lạnh công nghiệp nặng, kho tự động ASRS và cấp đông IQF qua hơn 29 đại dự án quốc gia.
