Seafood cold storage: Quotation for design and installation meeting standards

In seafood processing and export, maintaining a compliant cold chain is critical to preserving the full nutritional value. A seafood cold storage is not merely a storage space: it has to meet demanding HACCP standards and hold a stable deep sub-zero temperature (-18°C to -25°C). With more than 20 years of experience, Tan Long is proud to be a pioneer specialising in turnkey consulting, design and installation of dedicated cold stores. We combine imported refrigeration compressors with high-efficiency industrial evaporators, so a business optimises its running costs and delivers the best seafood quality to the consumer.

This article sets out the technical requirements. If you are looking for a contractor, see Tân Long's seafood cold store solutions — temperature zoning, freezing equipment and the turnkey installation process.

What is a seafood cold store? The standard storage types

Seafood cold storage is a dedicated storage system designed to hold a low temperature, keeping shrimp, fish, squid, crab and other species in optimum condition. Because seafood degrades very easily through bacteria after the catch, a compliant cold storage from Tân Long always delivers three core things: extremely fast cooling, a stable deep sub-zero temperature and tight humidity control to prevent freezer burn or moisture loss.

Depending on the processing operation and the company's purpose, a seafood cold storage normally falls into the following three main types:

• Chilled storage: This is an important buffer stage in seafood logistics. A chilled store is used to hold seafood temporarily right after the catch or before deep processing. It keeps the product fresh and prevents the protein breaking down, so the raw material keeps its original quality.
• Quick freezing room: For export goods, quick freezing systems are mandatory. A blast freezing room normally operates at an extremely low -35°C to -40°C in order to bring the product core to -18°C in the shortest possible time. To achieve this, Tân Long normally advises customers to use a wind tunnel or contact freezer according to the shape and packing format of the product (loose or block).
• Cold Storage (frozen): After quick freezing, the product moves to the storage freezer for long-term keeping. The standard temperature of this type of seafood cold storage ranges from -18°C to -25°C. Here, key components such as high-density insulated cold store doors and a high-capacity refrigeration compressor keep the temperature from moving, so the seafood retains its full nutritional value for six to 12 months.

The make-up and operating principle of a standard seafood cold store

Unlike ordinary food storage, the design of a seafood cold storage requires a deep-cold circulation cycle and extremely even cold air distribution. That keeps the whole store at a steady temperature, so shrimp, fish and squid retain their freshness and nutritional value even in long-term frozen storage.

The main components

To run reliably in a harsh environment, a compliant seafood cold storage from Tân Long is built from four key components:

• Insulated warehouse shell: High-density (40-42kg/m³) PU/PIR insulated panel. Because a seafood cold storage normally runs at deep sub-zero temperatures, the envelope must prevent heat loss completely, stopping condensation and saving the maximum amount of energy. Alongside it is a cold storage door with heater wire to prevent the door frame icing up.
• Refrigeration compressor system: This is the heart of the system. Tân Long prefers refrigeration compressor imported from the world's leading brands such as Bitzer (Germany), Copeland (USA) and Mycom (Japan), guaranteeing high compression efficiency and durability in an industrial environment.
• Heat exchanger (evaporator): Lines industrial refrigeration is sized precisely and combined with high-volume fans to circulate the cold air into every corner of the store, so there is no thermal blind spot.
• Control system: Use PLC control cabinet A smart one with ultra-sensitive temperature sensors. The system adjusts the cooling automatically, logs the operating record and raises prompt fault alerts, holding a steady temperature of -18°C to -25°C.

How a seafood cold store works

Operating procedures of seafood cold storage is a closed thermodynamic cycle in which the refrigerant (R404A, R507 or NH3) carries the heat:

1. Compression phase: The compressor draws in low-temperature refrigerant gas and compresses it into high-pressure, high-temperature gas.
2. Condensation phase: The refrigerant passes through the condenser, rejects heat to the surroundings and turns to liquid.
3. Thrombotic phase: The liquid refrigerant passes through the expansion valve, the pressure drops suddenly and the temperature falls sharply (extremely rapid cooling).
4. Evaporation phase: At the evaporator, the refrigerant absorbs heat from the seafood inside the store and evaporates. At this point the fans in the cold store design distribute the cold air evenly throughout the store, so the seafood reaches its core temperature as quickly as possible.

Understanding this construction and principle makes it easy for an investor to control operating quality and maintain the seafood cold storage effectively and durably over time.

Types of seafood cold store by storage requirement

Depending on the biology of each species and the commercial objective, the operating temperature band of a seafood cold storage varies enormously, typically from -5°C to -50°C. At Tân Long we divide systems into three main groups to optimise both investment cost and product quality:

Live seafood storage (-5°C to -12°C)

This is the line seafood cold storage has a milder design band of -5°C to -12°C, serving mainly live seafood traders or temporary same-day handling of goods.

• Characteristic: It suits keeping fish, shellfish and live shrimp fresh for a short period of five to eight hours, or one to two days at most.
• Technical notes: If the goods have not been despatched after 48 hours, a business needs to move them immediately to an air blast freezer or a contact plate freezer for quick freezing, so the seafood does not degrade.

Seafood blast freezing room (-25°C to -30°C)

In this segment, a seafood cold storage demands stricter technical standards for compressor capacity. The ideal temperature is normally held steady between -25°C and -30°C.

• Characteristic: This is the golden temperature for completely inhibiting harmful bacteria.
• Optimal solution: To achieve this reliably and economically, choosing a genuine imported refrigeration compressor unit and a high-volume fan system is the precondition in cold store design.

Ultra-low temperature seafood cold store (-45°C to -50°C)

For premium species such as yellowfin tuna, or products for demanding export markets, an ultra-low temperature seafood cold storage is the only option.

• Characteristic: Operating at an extremely low -45°C to -50°C, it brings the product to a perfectly frozen state in a very short time (flash freezing).
• Benefit: This method allows seafood to be stored for up to 180 days (six months) while keeping its cell tissue structure, colour and flavour intact after thawing. In large processing lines this system is normally combined with a mesh belt IQF freezer to raise output and guarantee food hygiene and safety standards.

Why does a business need a dedicated seafood cold store?

In the modern food supply chain, a seafood cold storage is not simply a storage place but an insurance station that protects the quality and economic value of the produce. For processors and exporters in particular, owning a compliant cold store is the key to establishing a market position.

Here are the five core benefits the system delivers: seafood cold storage provides:

• Preserving freshness and nutritional value absolutely: With a stable deep sub-zero band of -18°C to -25°C, seafood cold storage the growth of bacteria and the enzymes that cause decomposition is completely inhibited. Combining this with high-efficiency refrigeration compressor units from Tân Long keeps the temperature from moving, so shrimp, fish and squid retain their firmness and natural flavour.
• Meeting demanding export standards: To enter demanding markets such as the USA, the EU or Japan, the storage process has to comply strictly with food safety certifications such as HACCP, ISO and FDA. A technically compliant seafood cold storage design guarantees a sterile environment and strict temperature control to international requirements.
• Substantially longer storage life: Seafood is extremely sensitive to environmental conditions. Thanks to the excellent insulation of a high-density panel envelope, a business can store goods for many months (six to 12) without any loss of quality, giving it far more control over its supply.
• Reducing wastage and optimising profit: Use seafood cold storage minimises post-harvest spoilage and degradation. That not only reduces financial loss but lets a business stockpile at peak harvest and sell when the market price is good, avoiding pressure to clear stock quickly.
• Strengthening cold chain capability: System seafood cold storage A modern one, combined with ancillary equipment such as dedicated insulated cold store doors, makes loading and unloading flexible and fast. That lets a business run its logistics efficiently and fulfil large orders promptly even out of season.

Which product groups need to be kept in a seafood cold store?

Investing in the system seafood cold storage built to technical standard is the key solution for storing a wide range of products, preventing protein denaturation and preserving sensory quality. At Tân Long we design cold stores whose temperature can be adjusted flexibly to suit the biology of each of the following product groups:

• Marine and freshwater fish: Including salmon, tuna, mackerel, basa and tilapia. For high-value species such as yellowfin tuna, the seafood cold storage is normally combined with a high-capacity refrigeration compressor unit to hold an extremely deep sub-zero temperature and protect the muscle tissue structure of the fish.
• Shrimp, crab and crustaceans: Such as black tiger shrimp, lobster, whiteleg shrimp, sea crab and swimming crab. For this group the storage process normally includes quick freezing on an IQF freezer or in a contact plate freezer before the product goes into store, so the shrimp do not blacken at the head or shed their shells.
• Squid, octopus and molluscs: Including tube squid, cuttlefish, scallops, oysters and clams. This group is sensitive to moisture loss, so the seafood cold storage design needs to include glazing machines to create a protective glaze, so the product does not suffer freezer burn during long-term frozen storage.
• Prepared seafood (value-added products): Such as fish cake, shrimp balls, battered seafood and pre-steamed clams. This group requires an absolutely sterile storage environment. Well-insulated cold store doors and compliant ventilation keep the cold chain unbroken and guarantee food hygiene and safety.

Classifying the product groups correctly right at the design stage helps a business choose the right capacity for its seafood cold storage , which optimises running costs and improves business performance.

Standard temperature and humidity figures in a seafood cold store

Setting the technical parameters accurately in a seafood cold storage is not simply about cooling but the art of controlling the environment to preserve the freshness, texture and nutritional value of seafood. A reliably running cold store needs a high-capacity refrigeration compressor working smoothly with a smart PLC control panel to hold the ideal temperature band.

Below is a summary of the standard storage parameters for the most common species today:

Technical note from Tân Long's specialists:

• Humidity control: In seafood cold storage, humidity that is too low causes freezer burn (surface dehydration), reducing the weight and the freshness of the product. Humidity that is too high, on the other hand, causes condensation and lets mould develop on the packaging.
• Preventing heat loss: Using cold store doors with strip curtains or air curtains is essential to protect the internal temperature every time goods move in or out.
• Monitoring technology: For export seafood, Tân Long encourages customers to add remote temperature monitoring. That catches even the smallest temperature movement early, keeping the cold chain to international standard.

Notable seafood cold store projects delivered by Tân Long

With more than 20 years in industrial refrigeration, Tan Long has established itself as a leading specialist in consulting on, designing and building seafood cold storage in Ho Chi Minh City and the southern provinces. We are committed to the optimum solution for performance, meeting HACCP standards at the most competitive investment cost.

Here are some of the seafood cold storage and large-scale logistics warehouse projects we have completed and handed over:

Meito Vietnam Co., Ltd – Bình Dương

This is one of the key projects demonstrating Tân Long's ability to build large-scale integrated refrigeration systems.

• Scale: A whole-warehouse refrigeration system with a capacity of up to 20,000 MT.
• Scope of work: Tân Long provided a turnkey solution including the cold store, the chill room and the refrigerated corridor system.
• Equipment installed: 21 sets of cold store doors (dedicated loading doors); a central refrigeration system using seven Mycom (Japan) screw refrigeration compressors, 32 industrial evaporators and three evaporative condenser.

Preferred Freezer Services – District 7, Ho Chi Minh City

The project is recognised as one of the largest seafood cold storage and frozen food systems in Vietnam at the time of completion.

• Scale: Storage capacity area 30,000 MT with very large dimensions: L132m x W78m x H20m.
• Specifications: To hold a steady temperature across this enormous space, Tân Long installed three high-capacity screw compressors (842kW in total) combined with 12 evaporators and two new-technology condensers.
• Image: this seafood cold store project is regarded as a landmark for scale in Vietnam.

Schenker Vietnam Co., Ltd – District 10, Ho Chi Minh City

Alongside deep sub-zero seafood cold storage systems, Tân Long is also a specialist in environmental control for chill rooms that demand high accuracy.

• Scope of work: Supply and installation of a precise temperature & humidity control system.
• Technological solutions: Using energy-saving Daikin inverter refrigeration combined with dehumidification and even air distribution.
• Technical highlight: The whole operation is monitored and controlled automatically through a PLC control panel with an integrated HMI screen, so the owner can manage the parameters in real time.

Five key criteria when choosing and installing a seafood cold store

Choosing a system seafood cold storage to the correct technical standard not only protects product quality but is critical to meeting demanding export standards. At Tân Long we advise customers to focus on the following five golden criteria to optimise the return on their investment:

• Holding a stable deep sub-zero temperature: For seafood, the refrigeration must run continuously in a band of -18°C to -25°C. To achieve that, choosing a refrigeration compressor unit imported from a respected brand (Bitzer, Mycom) is extremely important, so the system can make up the heat load instantly when goods move in and out.
• Controlling the ideal humidity: A system seafood cold storage built to standard needs to hold humidity at 85-90%. Humidity that is too low causes freezer burn (surface dehydration), reducing the weight and sensory value of the shrimp and fish. Humidity that is too high easily causes mould and condensation.
• Ventilation and forced air convection: The position of the industrial evaporators has to be calculated carefully so the cold air reaches every corner. That prevents temperature differences between areas of the store and cools the seafood as fast as possible.
• Insulation and prevention of heat loss: The envelope needs high-density PU/PIR panel (at least 40-42kg/m³). Dedicated cold store doors must also have tight rubber gaskets and frame heater wire to prevent any heat leakage, saving energy costs.
• Automated monitoring and control: Investing in a smart PLC control panel is indispensable in a modern seafood cold storage . It monitors the temperature continuously 24/7, adjusts the defrost cycle automatically and raises prompt fault alerts by phone, keeping high-value stock absolutely safe.

Tân Long's standard seafood cold store consulting and installation process

To own a system seafood cold storage to run reliably, save energy and meet export standards, following a disciplined technical process is the precondition. At Tân Long we apply a strict delivery standard combining more than 20 years of hands-on experience with modern refrigeration technology to deliver the greatest value to the investor. Our professional process runs through the following specific steps:

• On-site survey and needs analysis: Our engineers assess the installation location, the ground conditions and the power supply at the site. Understanding the species involved (shrimp, fish, squid) lets us determine the correct cooling load for the seafood cold storage of the business.
• Detailed, optimised cold store design: Based on the survey data, Tân Long produces detailed 2D/3D cold storage design drawings. At this stage we prefer genuine imported refrigeration compressors to ensure the fastest and most stable freezing performance.
• Installation to the correct technique and safely: Assembling the panel envelope and installing the insulated cold store doors is done meticulously to prevent any heat loss. At the same time, a PLC control panel is integrated to automate the operation.
• Test running and acceptance: Before handover, the seafood cold storage goes through a demanding test run to check how fast the product core cools down and how stable the whole installation is in a high-humidity environment.
• A long-term warranty and 24/7 technical support: Tân Long provides scheduled maintenance and rapid technical support after installation, keeping the system running reliably and removing any risk of stock damage for the customer.

As a trusted industrial refrigeration contractor, Tân Long is committed to delivering the perfect seafood cold storage solution, helping a business optimise its storage process and increase profit. If you are looking for a professional contractor at a competitive price, contact Tân Long today for technical advice and a completely free site survey.

Important technical points when building a seafood cold store

Construction of seafood cold storage is a specialised technical process demanding absolute precision, because seafood storage normally requires deep sub-zero temperatures (-18°C to -25°C) together with very high humidity. Building a cold store inaccurately from the outset leads to heat loss, damaged goods and enormous energy costs. To make sure the system runs reliably and meets export standards, the investor and the contractor need to pay particular attention to the following factors:

• Choosing the right insulation material (panel): For seafood cold storage, the envelope must use high-density PU or PIR panel (40-42 kg/m³) at a minimum thickness of 100mm to 150mm. The joints between panels, whether camlock or tongue-and-groove, must seal absolutely tight to prevent condensation and moisture reaching the insulation core.
• Calculating the refrigeration capacity: The heart of a cold store is the refrigeration compressor unit. Choose compressors imported from respected brands such as Mycom, Bitzer or Copeland with a capacity range matched to the cooling load of the goods. A powerful compressor system lets the seafood cold storage reach the product core temperature fastest, keeping the seafood at its freshest.
• Evaporator layout and convective airflow: The position of the industrial evaporators has to be calculated carefully so the cold air can be circulated forcibly to every position in the store. That prevents thermal blind spots, so seafood in a corner or in the middle of the store receives the same steady temperature.
• Dedicated doors and cold barrier curtains: The door is where heat is lost most often. Installing cold store doors with frame heater wire to prevent icing, and PVC strip curtains to block heat, protects the internal temperature every time goods move in or out.
• Integrating automatic control and monitoring: In the Industry 4.0 era, installing a PLC control panel is essential. It not only automates the defrost cycle but supports remote temperature monitoring, raising prompt alerts when the temperature moves, keeping your high-value seafood stock safe.

Alongside the technical factors above, choosing a contractor with real capability such as Tân Long optimises the process from drawing to handover. We not only supply a turnkey seafood cold storage solution but focus on post-acceptance checks and scheduled maintenance, so the system always runs at its most efficient. Do not hesitate to contact Tân Long's engineers for in-depth technical advice and the most durable installation solution for your project.

Tân Long – a leading, trusted seafood cold store designer and installer

As Vietnam's seafood export industry becomes ever more demanding on quality standards, finding a trusted seafood cold storage installer is a top priority for businesses. With more than 20 years in industrial refrigeration, Tan Long is proud to be a strategic partner providing complete storage solutions. We not only build durable installations but commit to optimising operating performance, so customers preserve the full value of their produce and strengthen their competitiveness in international markets.

What sets the Tân Long name apart in seafood cold storage construction is the combination of a solid technical foundation with premium components:

• Genuine imported equipment: Every refrigeration compressor unit and industrial evaporator is selected by Tân Long from respected brands such as Bitzer, Mycom and Daikin, guaranteeing a stable deep sub-zero temperature and maximum energy saving.
• Internationally rated insulation materials: We use high-density PU/PIR panel cold store envelopes with airtight tongue-and-groove assembly, completely eliminating thermal bridging and cold air loss.
• Highly qualified team of engineers: With skills honed across hundreds of projects large and small, Tân Long's technicians make sure the seafood cold storage installation is precise down to the last technical detail, from the refrigerant pipework to programming the smart PLC control panel.
• Professional after-sales service and maintenance: Tân Long provides a long-term warranty and 24/7 technical support, ready to deal with anything that arises so your cold chain is never interrupted and your high-value stock stays absolutely safe.

Tân Long understands that every seafood cold storage project carries a business's hopes of growth. We therefore always focus on cold store design that suits the real conditions and the budget of each customer. For in-depth technical advice, a preliminary drawing and the most detailed quotation for your system, please contact us directly at Hotline: 0933357058. Tân Long is always ready to work with you to build the most sustainable and effective seafood storage system.

Related pages

• Safety rules in operating and repairing refrigeration systems
• Common cold storage errors and effective solutions
• Panel sizes of the latest standard types today
• Industrial cold store design: process, standards and cost
• Tan Long industrial cold storage

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