Refrigeration temperatures (at or below 8°C, aiming for 5°C) are used to store chilled food. The nutritional value and quality of the products are preserved with the help of proper food storage. Moreover, it guards against spoiling. Using a suitable racking system, we manage the coldroom's hygienic conditions and temperatures in accordance with the commodities.

Efficient loading and unloading of our cold-room.

Depending on how quickly they develop off flavours and whether they discolour easily, different types of frozen foods have varying stability in frozen storage. Depending on a variety of variables, including but not limited to the quality of the raw materials and product ingredients, processing, and packaging materials, various lots of the same type of frozen food may have varying stabilities. As storage temperatures get cooler, storage life can be considerably increased. When storing most items for longer than six months, a temperature of 0 °F (-18 °C) or lower is necessary.

In order to prevent ''freezer burn'' and drying out in areas where the packaging material for the food may not be sufficiently protective, we maintain the highest humidity levels in our coldroom, consistent with the tools at our disposal and proper operational practises.

Typical reefer containers cannot operate without being hooked into a power source. They typically supply electricity to the Cooling Unit through a generator attached to the container. These generators can run on fuel, electricity, or a combination of both.A reefer must be connected to a specialised electrical power outlet, typically of 32 amps and 380/440 volts, when it is being stored at a terminal. Terminals install reefer plugs, which are integrated into outlets feeding a corresponding number of reefers, in their yards to give power.