Ice cream cold storage: standard temperature, construction and installation cost

Ice cream cold storage is an industrial freezer system holding a temperature between −18°C and −25°C (equivalent to −0.4°F to −13°F), enough to keep the ice crystal structure of ice cream stable throughout storage and distribution. The store is built from 100–150 mm PU insulated panels, a high-capacity compressor pack, and an automatic control system monitoring the temperature continuously 24/7.

For businesses making soft-serve, ice lollies, gelato or industrial ice cream at scale, a cold store built to standard not only keeps the product's flavour intact but meets HACCP and Vietnamese Ministry of Health food safety requirements. Tân Long provides turnkey ice cream cold store design and construction, from site survey through to handover and long-term maintenance.

This article covers it all: storage temperatures by type of ice cream, the technical specifications of the store's construction, the installation process, indicative costs, and correct operating practice.

What temperature does an ice cream cold store run at?

The standard temperature for ice cream cold storage as a commercial product ranges from −18°C to −25°C (−0.4°F to −13°F). This is the optimum range for the ice crystals in the product to remain completely stable, for harmful bacteria to stop working and for the emulsion structure to stay intact. To hold that temperature steadily, cold storage design needs careful calculation of the compressor capacity and the insulated panel thickness.

Temperature by type of ice cream

Each type of ice cream has its own storage temperature requirement, depending on its fat content and its characteristic structure:

To ensure these deep sub-zero temperatures are not lost, the cold storage door system must have tight rubber gaskets and anti-frost door heaters.

Why does temperature fluctuation damage the structure of ice cream?

Ice cream is a complex emulsion of fat, water, sugar and air. When the temperature in a ice cream cold storage fluctuates, small ice crystals melt and refreeze into larger ones. This is known as recrystallisation, and it costs the ice cream its characteristic smoothness, leaving a gritty mouthfeel and reducing the quality of the flavour.

A cold store built to standard must hold the temperature within ±1°C of its set point. At Tân Long, we use a modern PLC control cabinet system to monitor the temperature sensors continuously, controlling the compressor accurately through its cycle so the ice cream is always kept in the best condition.

The construction of an ice cream cold store built to standard

One ice cream cold storage working to its technical requirements comprises 6 core components, each with its own function in the deep-freeze chain.

PU insulated panels: specifications and selection criteria

The envelope is assembled from polyurethane (PU) panels with demanding specifications to prevent heat loss. Tân Long's standards are:

• Panel thickness: from 100 mm to 150 mm (a ice cream cold storage for freezing needs at least 150 mm).
• PU core density: 40 to 42 kg/m³, for the lowest possible thermal conductivity.
• Panel surface: powder-coated steel or 304 stainless steel, fully compliant with food safety standards.
• Joints: camlock fastenings, so the panels lock together completely tightly with no thermal gaps.

Tân Long uses PU panel manufactured directly at its plant in Đức Hòa Industrial Park, Tây Ninh (formerly Long An). The process is tightly controlled from foam mixing through to extrusion, to ensure uniform density across the whole panel.

The compressor pack: the right brand and capacity

Refrigeration compressor is the component that determines the performance and service life of the whole system. For a ice cream cold storage running at −18°C to −25°C, the compressor brands Tân Long trusts are Bitzer (Germany), Copeland (USA) and Carlyle (USA).

The compressor capacity is calculated by our engineers from the store volume, the actual heat load of the incoming goods and the ambient conditions at the installation site. For example, a 30 m³ ice cream store in Ho Chi Minh City (ambient temperature 35°C) normally requires a compressor pack of 5 HP to 7.5 HP. For a 100 m³ store, the required capacity would be 15 HP to 20 HP.

Evaporators, condensers and automatic controls

Industrial Air Cooler mounted inside the store absorbs heat from the air and the ice cream, transferring it to a refrigerant suited to deep sub-zero temperatures such as R404A or R448A. In parallel, the condenser outside rejects that heat and condenses the refrigerant back to liquid to complete the closed cooling cycle.

To manage operation, the control system uses a PLC control panel (for larger stores) with intelligent temperature sensors. It can defrost automatically on a schedule, alarm when the temperature moves outside the safe range, and log the data for the demanding HACCP inspections the industry requires.

The ice cream cold store installation process at Tân Long

Tân Long carries out professional installation of storage systems through 5 rigorous steps, ensuring everything from taking the requirement to operational handover meets the highest technical standard:

• Step 1: survey and solution consultancy: Tân Long's engineers visit the site in person to measure the space and assess the actual heat load from the volume of ice cream to be stored. From that we advise on the optimum technical specification for the ice cream cold storage to save electricity and capital cost.
• Step 2: detailed design drawings: Our technical team produces detailed drawings for the project, covering the insulated panel layout, equipment positions, refrigerant pipework and electrical control system. Accurate cold store design from the outset optimises the convection airflow, ensuring every position in the store reaches the same deep sub-zero temperature.
• Step 3: construction and installation: The envelope is erected, the refrigeration pack installed and the refrigerant pipework connected. The technicians then install the electrical system and the control cabinet to manage operation. Construction of a ice cream cold storage of 30 m³ to 50 m³ normally takes 5 to 7 working days.
• Step 4: commissioning and calibration: We run the system in practice, measuring the temperature at 5 different points in the store. The engineer calibrates the set points and checks the complete seal of the panel envelope and the cold store door system, to prevent heat loss.
• Step 5: handover and maintenance instructions: Tân Long provides detailed operator training for the client's staff, supplies the complete technical documentation and signs a scheduled maintenance contract. That keeps the cold storage running reliably, protecting the quality of the ice cream over a long service life.

Factors affecting the cost of installing an ice cream cold store

The cost of a ice cream cold storage is not fixed but depends on a number of technical factors: the store volume, the depth of sub-zero temperature required, the equipment brands and the geographical location. At Tân Long, we classify the scale of investment by the client's actual needs:

Beyond the volume, the budget for a ice cream cold storage also varies considerably with the following technical choices:

• Operating temperature: Systems required to hold a steady −25°C need higher-capacity, more durable equipment than the usual −18°C.
• Device brand: Choosing a compressor from a leading brand such as Bitzer or Copeland costs more up front but guarantees performance and long-term energy savings.
• Insulation thickness: Using 150 mm PU panel rather than 100 mm prevents heat loss more effectively in deep-freeze stores.
• Control system: Integrating a PLC control panel for remote monitoring and intelligent alarms is another factor in the total cost.

Because every project has its own site and technical requirements, Tân Long does not apply a single fixed price list. For the best financial approach and a detailed quotation based on your actual situation, please contact our engineers for a completely free survey and consultation.

Correct technique for storing ice cream in a cold store

Owning a system built to standard is necessary but not sufficient; correct operating practice is what keeps ice cream at its full quality from the store to the consumer. Below are the operating principles for a ice cream cold storage distilled by Tân Long's specialists.

The FIFO principle for goods in and out

FIFO (first in, first out) is an essential principle in managing frozen food. The batch of ice cream that entered the store first must be the first to leave, avoiding stock going past its use-by date. When stacking, staff should place older batches at the front and new batches behind.

Beyond that, stacking goods in a ice cream cold storage calls for these points:

• Leave at least 10 cm between the product and the store walls, so the cold air circulates evenly.
• Never stack ice cream directly on the floor. Products must sit on plastic pallets or stainless racking at least 15 cm clear of the floor, for hygiene and even cooling from below.

Controlling the temperature and avoiding odour cross-contamination

Every door opening raises the internal temperature by 2°C to 3°C, forcing the compressor to run an extra 15 to 20 minutes to make up the lost heat. Limit door openings to no more than 4 to 6 times a shift. For systems with heavy goods movements, Tân Long recommends fitting PVC strip curtains or using quick open and close door to minimise heat loss.

Another important point is that ice cream readily absorbs odours from the products around it. Never store ice cream with seafood, raw meat or any strong-smelling food. Where a shared cold store is used, there must be clear zoning with panel partitions and the product must be sealed in purpose-made shrink film. To manage these parameters accurately, a business should use a PLC control panel with instant temperature alarm sensors.

Tân Long: an ice cream cold store contractor with more than 20 years of experience

Tân Long (Công ty Cổ phần Cơ Điện Lạnh Tân Long) được thành lập từ năm 2005, là doanh nghiệp hàng đầu chuyên về thiết kế và thi công hệ thống lạnh công nghiệp tại Việt Nam. Với nhà máy chế tạo thiết bị cấp đông hiện đại tại Khu công nghiệp Đức Hòa, Tây Ninh cùng đội ngũ kỹ sư hơn 200 người, Tân Long đã hoàn thành hơn 500 công trình kho lạnh và nhà máy thực phẩm. Các đối tác tiêu biểu có thể kể đến như Lotte F&G Việt Nam, C.P. Việt Nam, Kyokuyo Vina Foods cùng hàng trăm cơ sở kinh doanh kem trên toàn quốc.

Đặc điểm khác biệt của Tân Long so với các đơn vị thi công thông thường nằm ở khả năng tự chế tạo thiết bị cấp đông tại nhà máy riêng ở KCN Đức Hòa 1. Bên cạnh đó, chúng tôi chuyên thiết kế hệ thống tủ điện điều khiển PLC tích hợp công nghệ giám sát thông minh, đi kèm cam kết bảo trì bảo dưỡng dài hạn sau bàn giao.

For a ice cream cold storageproject, Tân Long provides free consultancy and a bespoke design proposal, suited to any scale from a small shop to a large industrial factory.

Get in touch now for the best solution:

• Address: 86 Đồng Đen, Tân Bình Ward, Ho Chi Minh City
• Hotline: (+84) 933357058 – Mr Thịnh
• E-mail: info@tanlongvn.com
• Website: tanlongvn.com

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