For florists and flower growers, cold storage is not just about keeping stock “cool”. It is about slowing respiration, reducing dehydration, controlling ethylene exposure, and keeping the cold chain stable from harvest through to sale. A well-specified cool room protects vase life and reduces waste. A poorly specified one creates chilling injury, desiccation, bent neck, […]
Category Archives: Guide
24
May
May
Walk-in chillers and freezers are long-life assets, but they are not “set and forget”. Their lifespan is driven less by age and more by heat load, usage patterns, installation quality, and whether basic maintenance is done consistently. If you are running a food business, the cost of failure is not just the repair bill. It […]
15
Apr
Apr
Whether you are opening a new restaurant, expanding a butchery, setting up a commercial kitchen, or upgrading ageing refrigeration equipment, one of the most important decisions you will face is choosing the right cold storage. Walk-in chillers and walk-in freezers serve fundamentally different purposes, and selecting the wrong type, or the wrong size, can lead […]
15
Apr
Apr
Every day, more than 500 New Zealanders fall ill from foodborne illness. For food businesses, whether you run a restaurant, butchery, café, catering company, or food manufacturing operation, the consequences of poor temperature control extend well beyond a health scare. Non-compliance with New Zealand’s food safety regulations can result in fines, forced closures, reputational damage, […]
18
Feb
Feb
Running a small food business means juggling freshness, food safety, and space all at once. Whether you sell artisan bread, premium cuts, ready to go meals, or chilled desserts, the right cold room setup protects your product and keeps your team moving. The key is choosing a cold room that matches how you actually work, […]
Blog, Coolrooms, Guide
Why Microbreweries, Cheesemakers and Chocolatiers Should Invest in Custom Cold Rooms
18
Feb
Feb
When you build a premium product, temperature control stops being nice to have. It becomes part of your process, your quality, and your reputation. Microbreweries, cheesemakers and chocolatiers all rely on consistency, and that is exactly where a custom cold room proves its value. A properly designed walk in cold room gives you stable temperatures, […]
11
Jan
Jan
Managing Bulk Stock and Seasonal Demand For supermarkets and large grocery stores, managing high volumes of stock, especially frozen foods, demands more than a bank of standard freezers. A well designed walk in freezer offers the capacity, reliability and flexibility required to keep shelves full, reduce waste, and meet surges in demand during the busiest […]
09
Dec
Dec
Why it’s important to keep your walk in Chiller/Freezer Room clean Food safety & hygiene Reduces risk of bacterial growth, mould, and cross-contamination. Keeps your business compliant with NZ Food Safety Act and MPI guidelines. Better temperature performance Dirt, spills, and ice build-up can stop air from circulating properly. A clean unit reaches set temperatures […]
03
Nov
Nov
When you’re working with premium honey, especially high‑value grades like manuka, the right storage and processing environment isn’t optional. It’s absolutely essential. From extracting and filtering to storing and packaging, every step demands precision. Here’s how a purpose‑built chiller or cool‑room really supports the honey industry. 1. Preventing Fermentation and Spoilage Honey naturally contains yeasts. […]
18
Jun
Jun
When it comes to cooling and preserving perishable items, chillers and freezers both play a significant role, but they operate in different temperature ranges and serve distinct purposes. Let’s dive into what sets these two systems apart. Temperature Ranges The primary difference lies in the temperature each unit maintains. Chillers typically operate in a range […]
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