Cold Rooms Temperature -2°C to +8°C

Cold rooms -2 / +8 °C for professional food storage

Cold rooms operating in the -2 to +8 °C range are essential in commercial kitchens where safe storage of fresh ingredients is required. This temperature zone suits meat, fish, dairy, vegetables and prepared components used daily in restaurants, cafés and production kitchens. Modular panel systems allow the cold room to be built according to available space and workflow without compromising storage capacity.

In professional foodservice environments, cold rooms often function as a central storage area linking delivery, preparation and production. Proper capacity and internal organisation help maintain order, improve efficiency and reduce product waste. A well-planned cold room can replace several individual refrigerators and utilise kitchen space more efficiently.

Thanks to modular construction, a -2 / +8 °C cold room can be adapted both for compact café storerooms and large restaurant or production facilities. Rooms can be equipped with shelving, trolley access and door placements that support the specific logistics of each kitchen.

Construction and temperature technology

Cold room construction is based on insulated polyurethane panels that ensure thermal stability and reduced energy consumption. Panel thickness is selected according to the temperature mode and intensity of use to ensure a stable microclimate even with frequent door openings. High-quality panels maintain uniform temperatures and minimise condensation.

Doors are a critical component. Reliable hinges, strong seals and appropriate positioning reduce warm-air infiltration and help maintain the set temperature. For humid environments, door frames with heating may be chosen to avoid condensation buildup.

The -2 to +8 °C temperature range is maintained by either monoblock or split refrigeration units. Monoblock units simplify installation, while split systems allow the compressor to be placed away from the kitchen, reducing noise and heat load. Proper capacity and airflow are essential for efficient cooling.

Digital controllers provide precise temperature management and clear indication. They help maintain stable conditions for different food categories and offer alarms in case of deviations, supporting HACCP compliance.

Choosing size and configuration

Cold room size depends on the layout, product volume and workflow. Modular panels allow customised dimensions, door placement and additional features such as ramps or trolley access. Compact rooms suit small kitchens, while production areas require larger multi-zone configurations.

When planning a -2 / +8 °C room, it is useful to evaluate product groups that will be stored together. Proper shelf organisation helps separate meat, fish, dairy and prepared items, improving hygiene and stock control. It is also important to consider how often staff will enter and how many trolleys or containers must fit at once.

Refrigeration capacity must match room volume, product turnover and ventilation. If the compressor is placed inside the kitchen, sufficient air exchange must be ensured. Split systems are often chosen for large operations where low noise levels are important.

• Available room area and ergonomic door placement.
• Panel thickness and insulation according to workload and temperature needs.
• Type and capacity of the refrigeration unit based on turnover and door opening frequency.
• Adaptable internal equipment such as shelving and storage systems.
• Controller functions and temperature monitoring options.

Operation and maintenance in commercial kitchens

Maintaining the cold room in good technical condition directly impacts product quality and energy use. Door seals should be inspected regularly to ensure they are not cracked or deformed. Proper closing helps prevent warm-air ingress and reduces compressor strain.

Internal walls, floors and shelves must be cleaned with food-safe detergents to maintain hygiene. A clean room is easier to use, safer for staff and meets food safety expectations.

Airflow around the condenser is essential. Dust accumulation reduces cooling efficiency and increases energy consumption, so ventilation areas should be cleaned regularly.

Some cold rooms require periodic defrosting, especially in humid environments or with frequent door openings. Ice buildup restricts airflow and prolongs compressor cycles. Timely defrosting helps maintain stable -2 to +8 °C temperatures.

1. Inspect and clean door seals.
2. Wash internal surfaces and shelves with suitable detergents.
3. Clean ventilation and condenser areas from dust.
4. Defrost according to manufacturer guidelines when required.
5. Monitor controller readings and respond to deviations.

BHS service and technical support

BHS provides full support for -2 / +8 °C cold rooms, including configuration selection, project planning, installation and maintenance. This is essential for commercial kitchens where cold rooms directly influence food safety and workflow continuity.

The spare parts range includes refrigeration units, door seals, control modules and other key components. On-site diagnostics help quickly identify issues and reduce downtime.

Regular maintenance helps stabilise temperature, reduce energy consumption and extend equipment lifespan. Scheduled service ensures reliable operation with minimal disruption to kitchen workflow.

Frequently asked questions about -2 / +8 °C cold rooms

What is the difference between monoblock and split refrigeration units?

A monoblock unit combines all main components in one housing installed on or beside the room, offering simple installation. A split system places the compressor remotely, reducing heat and noise inside the kitchen.

How to determine the right cold room size for a kitchen?

Size depends on turnover, delivery frequency and available space. Start by listing product categories and required volumes, then evaluate shelving and trolley needs. Modular construction allows custom dimensions.

How often should door seals be checked?

Visual checks are recommended monthly, and seals should be cleaned regularly. Cracked or deformed seals must be replaced to maintain stable temperature.

Can a cold room be built for a non-standard-shape space?

Modular panels allow cold rooms to fit irregular layouts, niches and varied ceiling heights.

How to maintain stable temperature with frequent door openings?

Choose sufficient refrigeration capacity, maintain door seals and minimise time with doors open. Air curtains or PVC strips can help reduce warm-air entry.