Already covered in past articles, plastic swing doors prevent cross-contamination risks from causing major problems in food-safe facilities. Plastic strip curtains perform just as well, they’re simply built to permit passage between factory zones in a slightly different manner. Now, with this hygiene-centric feature set clearly demonstrated, let’s see what these flexible plastic thresholds can do for a factory floor’s productivity scores.
Maximizing Mobile Equipment Workflows
It’s not hard for a walking warehouse worker to pass between two contrasting work areas in a meatpacking factory. The chillers are pumping cool air into the central work zone, and employees can gain entry by peering through the plastic door or curtains. A pause takes place while someone waits to see if traffic is coming in the opposite direction, then the safety-conscious employee steps gingerly through the threshold. Slowing things up, normal doors prevent forklift trucks and pallet jacks from following as swiftly. The equipment operator, having loaded up his mobile lifter with stacks of meat or fish, has to come to a full stop. Long seconds are wasted while the roll-up door or sliding panel is mechanically unsealed. Back with a wide-doorway plastic door, the equipment pushes through the abrasion-resistant fabric, all while the operator keeps a wary eye open for traffic coming from the opposite direction, traffic that can be clearly seen through the translucent plastic panels.
Clearly Demarcating Different Work Zones
Workers are comfortable and
consequently more productive when they’re in workspaces that don’t require
coolroom-type conditions. For their part, the plastic strips or door panels
prevent cross-contamination, insects’ invasions, dust and dirt, and heavy
energy losses. Effectively, worker efficiency is up, just as the cost-cutting
measures introduced by a floor manager are also yielding good results. The
doorways between these different food processing zones lack job-flow impeding
bottlenecks, yet they’re still classed as zone cut-off points. Fine-tuning the
performance gap between plastic doors and plastic curtains, factory bosses can
even swap out thinner curtains for heavier panels. As long as the material
doesn’t rip, doesn’t fly up and outwards when struck by a forklift truck, then
cross-contamination risks and energy loss issues won’t become a source of
In coolrooms, plastic thresholds promote an interruption-free workflow. That’s the case in smaller cold rooms, with the solution then scaling to include large warehouse floors. Replacing sliding metal panels and flexible roll-up entranceways with abrasion-proof plastics, productivity bottlenecks fade away. Meanwhile, cross-contamination problems are handled, health and safety regulations are complied with, and there’s no reason to believe there will be any rise in energy losses after that mechanized passage-strangulation point is swapped out for a thermally insulated set of plastic panelling.
A freezer room provides numerous benefits to businesses that rely on it. This type of room is ideal for businesses that focus on stock rotation, storage, and preserving their products since it has a huge storage space and provides temperature control. Chemicals, food, and other things that need to be refrigerated and regulated are all stored in a freezer room.
If you are into storing food or chemicals in a certain controlled temperature, a freezer room helps you maintain the integrity of your products. However, the maintenance of the products is not possible if your freezer room starts to fail and perform poorly. Since a freezer room is vital to your business, you may want to spot any indications that can damage this specific room.
To help you out, here are some indications that your freezer room is starting to fail.
One visible indication inside your freezer room is icy build-up on walls, corners, and ceiling. Frosting of the surfaces happens when moist air leaks through a damaged wall panel, gasket, and others. This leak then results to freezing of the surfaces, thus, the frost on the surfaces of the freezer room. You can also check the temperature of your freezer room since there are times that the temperature is set too low for the whole place.
Water puddles on the floor are another result of damaged wall panels, gasket, and doors. Some frosting may have turned into the water state once heated up due to open leaking areas. So, check these areas to see if they need to be replaced, sealed, or repaired immediately.
Some water puddle cases, however, are brought by the changes in room temperature. Someone could have altered the temperature settings of your freezer room. Check your thermostat to make sure it is set to the recommended temperature of your room.
Be it food or chemicals, if they are spoiled, you don’t have a choice but to discard them. You don’t want to discard your whole inventory just because of your faulty freezer room. Unfortunately, one indication that your freezer room is failing is product spoilage. Spoilage may be normal to expired products, but if they are spoiled right before their expiry dates, then there is something wrong with your freezer room and its refrigeration unit.
Your primary senses can determine whether there are components that act strange lately. When you hear some fans emit a sound that is nonexistent before, then there is a high chance that your unit is failing. And if you smell something, then a coolant leak on your unit is possible. Strange behaviour of your components, whatever they are, must be a clear sign that something is wrong with your freezer room.
From your freezer room itself, you can feel the effects of a failing freezer room when you receive your utility bills. With each passing day, more and more components will most likely fail due to different problems and complications. Your elevating utility bill can attest that your room is spending more energy for a normal refrigeration process, a clear warning sign for you to evaluate the status of your freezer room.
If you experience the aforementioned indicators, then it is time for you to check and look for a solution to your freezer room problems. Luckily, we at C&M Coolroom Services can help you evaluate the situation of your freezer room, as well as provide solutions and maintenance for your room.
Commercial coolrooms need to accurately maintain and regulate specific elements for more efficient operations. These elements include the temperature, contaminants, noise, and others that can affect you and your employees. One way to control these elements from affecting your business is through the installation of freezer-grade plastic strip curtains.
What makes plastic strip curtains essential to the operations of coolrooms is their properties and functionality. While they may be seen hanging freely on the entry and exit points of a room, these plastic strip curtains do a lot more to those who are inside of the room. The following benefits make the freezer-grade plastic strip curtains suitable for commercial coolrooms.
Buying strip curtains can cost you less compared to buying commercial and industrial doors. Moreover, these curtains don’t need to be maintained all the time since their material composition can withstand a long time of use. This factor saves you from high-cost added expenses in the long run.
Requires Low Maintenance
Operating with strip curtains is easy since there is no involved moving or mechanical parts. The lack of such parts ensures that the strip curtains can work in a long time without undergoing regular repairs and maintenance.
Your coolroom can be productive if it has the best temperature for your operations at all times. To make your coolroom more efficient, you may want to install strip curtains since they act as a barrier that prevents cold loss and reduce heating.
The barrier quality of strip curtains also works with sound, contaminants, and pests. They can reduce noise from the environment and maintain a workable environment for the employees inside the room. Strip curtains can also stop contaminants like dust, fumes, and smoke from entering your coolroom. Moreover, these curtains can stop pests in spoiling the products you have in the coolroom. Such pests include flies, birds, and mosquitoes.
Since strip curtains can already regulate the temperature, your coolroom doesn’t have to rely on heating or refrigeration system just to get the workplace functional. It can even save you some money from your power bill.
A room with strip curtains is easier for employees to navigate since these curtains don’t need to be opened and closed. So, if you have numerous employees working in your coolroom, then strip curtains can smoothen the overall work process.
Some strip curtains are made with transparent material so that employees can see the area beyond the curtains. This significantly reduces accidents and collisions in the workplace. All the mentioned benefits of the freezer-grade plastic strip curtains can give you the best workflow and product output for your business. These strip curtains can also provide convenience and safety to your employees. For more enquiries about coolroom plastic strip curtains, you can contact us at C&M Coolroom Services. We can provide products and services that you need for your coolrooms.
Coolrooms and freezer rooms play a vital role when engaged to businesses like butcher shops, restaurants, and laboratories. The products and services offered by these businesses heavily rely on these rooms, and that cheaping out for such rooms are not even an option. These rooms serve as an addition to any facility where temperature control is hugely significant to daily operations of commercial and industrial businesses.
C&M Coolrooms knows the importance of this. Aside from providing products needed for high quality coolrooms and freezer rooms, we also work on the design, construction, installation, and maintenance of these rooms. Our website is also available for consumers to browse at when looking for products and replacement parts.
The hassle of travelling to the store for a replacement part and products is minimized with C&M Coolrooms’s website. Our website can help you search, pick, and order replacement coolroom parts online. The following are the necessary steps when ordering replacement coolroom parts online.
Step 1: Go to our website https://cmcoolrooms.com.au/ and go to the ePartspage. On this specific page, you can browse through all the available products that can be delivered straight to your doorsteps. Our replacement parts range from door components, relief vents and ports, to coolroom and freezer panels. Everything that you need is on this page.
Step 2: If you want to be more specific with the products you are searching for, you can click the specific category of the product on the right side of the page. This will help you filter and access the products more easily.
Step 3: Click on the image of the product that you wanted to buy. You will be redirected to the page of the product upon clicking.
Step 4: Select the quantity of the product, and then click Add to Enquiry. You will be redirected to the Enquiry Cart page. If you want to add more products, just go back to the eParts page.
Step 5: Once you are done adding products, you can now proceed to the Enquiry Cart by clicking the basket cart icon found next to Contact Us page. Here, you can either update the quantity of the desired products or delete them. When you are done, click Submit Enquiry.
Step 6: You will be redirected to a page where you need to fill necessary details like your name, address, and phone number for us to reach you out. Click Send when you are done. See? Ordering on our website is very easy. If you don’t know the specific parts that you need, you can send us a request for a quotation. Just click Get Quote on the main page and our qualified technicians will help you create a custom solution to your specific needs.
During the holiday season, freezers and coolrooms are placed under extraordinary stress. Epoxy-coated steel shelves are overburdened with packages of seasonal veggies. Inside a freezer, wire racks creak under the weight of frozen turkeys and joints of honey ham. Remember, family members all around the globe are heading home for the holidays, and they’re expecting the kind of supermarket-purchased meals that can put them in a food-induced coma for days.
Avoid Holiday-Stuffed Commercial Coolrooms
While a supermarket or restaurant supply manager works hard to make sure a walk-in coolroom doesn’t become overloaded, there’s a supply and demand issue to address. A celebration of some sort is coming, and the business manager in charge of the whole operation wants to be prepared for the big parties that will be going on during this busy period. The problem is, by filling a coolroom to capacity with cold food, a coolroom that’s already working hard, well, the refrigeration unit that’s responsible for cooling the walk-in chamber will be forced to work harder, much harder. If this is the case, use an intelligent cooler management plan to spread out the load among all available coolrooms.
Conducting Freezer and Coolroom Tune-Ups
What if a commercial operation only has access to a limited number of cold rooms? Just as alarmingly, what if a walk-in freezer, loaded with chunks of frozen turkey and ham, is all by its lonesome self? If the sealed enclosures are properly insulated and the refrigeration equipment is functioning at its tip-top best, the extra load can be managed. To confirm the support of this much system overhead, diligent business owners consult professional coolroom repair services. Hopefully, the units in question will receive a solid thumbs-up, which will mean they’re equipped to handle the temporarily levied system overhead. If the gear and enclosure insulation aren’t in any condition to cope with the seasonal load, a full tune-up will most likely be recommended.
It’s a busy holiday period. Folk are out shopping for their Christmas meal or sitting down at restaurants while someone else does all the hard work. The point is that coolroom managers plan for such periods of extreme activity. They purchase extra frozen food. If the gear then fails, let’s not visualize the losses, for the mere thought of all that lost holiday meat and veggies could make a commercial business owner go very pale. To protect that seasonal investment, to safeguard the stockpiled poultry and seasonal side dishes, refrigeration compressors and coils must be in pristine condition. Basically, commercial operations should act proactively by having all coolrooms and freezers serviced before a holiday rush begins.
To an engineer, there’s nothing mysterious about a PRV (Pressure Release Valve) device. It functions as a system safety feature when potentially dangerous fluid pressures are present. If some overly compressed liquid or gas medium stresses an equipment fitting, then the valve quickly dumps the fluid. That’s all very interesting, but what do these safety devices have to do with walk-in freezers? Are there pressure build-ups happening inside a freezer? Strangely enough, just the opposite is true.
Pressure Release Vents Regulate Airborne Forces
A PRV does have a role to play as a disaster compensatory mechanism. The valves are often perceived as a final line of defence in a mains water supply. If all other inbuilt pressure regulating features fail, a pressure release valve can be counted on to safely discharge the system load. However, that’s not their only role. Active pressure relief mechanisms also regulate higher-than-average air pressures. If an atmospheric load is causing equipment stress, the kind that could cause gradual system damage and premature parts failure problems, then a pressure relief vent will act as a load regulation device.
Walk-In Freezers Develop Vacuum Seals
Back with a large freezer, a model that’s big enough to permit staff access, the atmosphere inside the sealed enclosure is shrinking, not pushing outwards. A partial vacuum develops because the cooler air in there becomes drier. Everyone has experienced this effect. On opening a refrigerator door at home, it resists your efforts. It takes a little extra muscle power to overcome the seal. When the partial vacuum is counterbalanced, the airflow equalizes. In effect, there’s a negative pressure inside the enclosure. Now imagine how much more muscle power it would take to overcome the negative pressure in a walk-in freezer. And that’s not the only problem either. After the door opens, the air in there will equalize, just like it does in a domestic refrigerator.
You’ll easily open a walk-in cooler’s door if the sealed chamber is fitted with a pressure relief vent. Even loaded down with a heavy food cart, you can probably open that door with one hand. More importantly, outside air won’t be sucked in to equalize the pressure differential. If that were the case, airborne contaminants would eventually get sucked inside. That’s a wholly undesirable and unhygienic action. More importantly, remember that the outside air is warmer than the inside air. If it were to be sucked inside by the pressure differential, the frosty enclosure would warm and the stored frozen food would spoil. With a Pressure Relief Vent performing its area equalizing duties, no contaminants and no warm air can impact a walk-in freezer’s hygienically cooled contents.
Most cool room managers are familiar with several condensation triggers. A troublesome door or door seal allows air to seep into the chilled enclosure, or maybe a new staff member has been propping a hinged panel open for several long minutes at a time. Be that as it may, there could be several unknown causative factors for every easily explained condensation instigator, so we need to work smart here.
The Science Behind Condensation Challenges
Warm air stores heat, which is probably why wet and warm countries get so humid. The air literally becomes heavy with tiny beads of water. Now, on returning to a cool room, cold air cannot hold moisture. That’s just how the laws of thermodynamics work. Because of that scientifically verified precept, airborne moisture in a cold room will collect on a chilled surface. And that’s what happens when ambient temperature airflows get into a cool room. Through a cracked seal or slightly open door, ordinary levels of humidity, as contained in the air we breathe, get into a cold room and end up dropping onto exposed surfaces. These “droplets” generally collect on chilled materials, such as glass panels and stainless steel fittings.
Condensation Headaches: Weighing the Causative Factors
As was mentioned in this post’s opening passage, door problems aren’t the only troublemakers here. Poorly insulated walls are potential culprits too. Or perhaps the insulation is functioning, but a crack has opened up between a pair of poorly aligned cool room wall panels. Is this a newer piece of equipment? If so, composite panels of high-tech insulation stop enclosure breaches from occurring. On the other hand, older units, loaded with fibreglass and other old-style insulation materials, can absorb dampness. That’s no good, for now the insulation isn’t only failing as a heat rejection barrier; the material is also trapping water and generating condensation.
Left unresolved, beads of water can raise the temperature in a cool room. The droplets get into equipment, or they become a breeding ground for mould colonies. So, what’s the solution? Beyond keeping the doors closed and the seals intact, how does a site manager deal with the above condensation producing triggers? A call to a service engineer is recommended, then a check of the chamber’s wall insulation can be given action. If this is a warehouse cold zone, there’s another solution that can be implemented. Let’s say trucks pull up to an open dock door. Plastic curtains, if not already fitted, should be added as a warm air buffer. It’s the same outside a walk-in or glass-panelled unit, this time with dehumidifier equipment keeping the outside air dry.
Although restaurateurs would wish otherwise, mould can survive inside a chilly cool room. That’s clearly an unacceptable situation. If a hardy mould strain somehow finds its way towards a rack of cold-stored food, the opportunistic growth could very well cause inventory spoilage. And that’s the least of a walk-in unit’s worries, for contaminated foodstuff constitute a significant health risk. Using a know-thy-enemy mindset, though, we can subdue this pernicious threat.
Know About Mould-Friendly Conditions
If a cool room engineer were to sit down with an HVAC worker, they’d probably share tales about their worst jobs. Right away, they’d discover they shared common ground. In both walk-in cooling chambers and heating and ventilation work, humidity issues can get out of control. They’d also agree on this one dismal fact, the notion that mould and bacteria growths love humid conditions. Alas, cool rooms produce condensate films, so they’re regarded as naturally damp enclosures. As a side note, a humidity level of 70% or above will cause mould patches to flourish and spread.
Growth Terminating Preventative Measures
In other rooms, that troubled HVAC engineers can introduce a heater, one that’ll dry out a wet air stream. Okay, so that’s not a workable option inside a chilled cold room, but that doesn’t mean we’re stuck for solutions. First things first, is the inventory wet? Fresh flowers and seafood both produce water, so use the following moisture reducing measures to keep the humidity level low. With a sharp-eyed staff member inside the chamber, have this alert individual check for patches of standing water or condensation build-ups. Using an absorbent cloth, one that’s not contaminated, wipe up the wet patch. As part of a staff training seminar, standard operating procedures should also be driven home. For example, enclosure doors must be kept closed, not ajar and certainly never left wide open for several long minutes.
At least half of the humidity triggering causes can be laid at the feet of incautious staff members. Spills must be cleaned up immediately. Even if the wet puddle is water, it must be washed up straight away, for mould and bacteria colonies use wet conditions to accelerate their spread. If the above measures don’t seem to make any impact whatsoever, perhaps the problem is closer at hand. In this case, a phone call to a professionally accredited refrigeration service is the answer. Dispatched to find the source of the humidity, the technicians clean the condenser and evaporator coils, plus the fans that draw in the chill airflow. Just in closing, special sanitation mists are now available. They reach into inaccessible spaces to sterilize cool room corners and cavities.
What exactly is an aluminium checker plate? It’s a strange term, but it translates readily enough. These panels of lightweight metal are installed in work areas as high-traction floor plates. Laid in a grid pattern, they’re adorned with raised edges, which serve as tiny groups of anti-slip outcroppings. Just to emphasise that point, the treads serve a purpose; they’re not there to provide an ornamental overlay for the floor.
Coolrooms at Ground Zero
Ideally, their metal floors are dry and clean. More likely, there’s a very fine film of water on the ground. That liquid is going to be slippery. Not to worry, a maintenance crew can soon get rid of the water. But what if this happens overnight? What if the water cools and turns to black ice? In the morning, some unwary staff member comes in with a food trolley. Still thinking about the day’s meal preparation work, the poor kitchen worker doesn’t see the ice. There’s a trip, a moment of pain, and then there’s a visit to the hospital to clean out a nasty cut. And that’s just with a watery film. Other substances could be on the floor, especially if a cleaning schedule is running late. They include animal oils and fatty substances, all of which are slick and slimy.
Checker Plates: Raising the Game
More precisely, the
patterns of raised metal edges raise the soles of a coolroom visitor’s shoes
above the floor. Ever so slightly, but enough to make a difference, the treads
lend site foot traffic an anti-slip advantage. If a loaded trolley, heavy with
cold meat or canned beverages, tries to slip and slide away, it can’t; the
prominently embossed diamond slivers lift the rubber casters above the
treacherous flooring. Why, even if the floor is dry, the aluminium checker
plates still have much to offer. Let’s say a structure is on a very slight
incline. That’s not a problem, not when the three-dimensional plate projections
are there to slow or even stop roving trolleys in their tracks.
Made out of tough aluminium plating, the floor panels won’t corrode. They’re loaded with surface-stamped dimples, which can assume numerous shapes. Those different patterns also exist for a purpose. They elevate foot traffic, increase operator traction, and they even perform a limited role as a fluid drainage mechanism. That means, instead of providing a base for a slippery pool of water and food oils, the dimples function as fluid channels. Naturally funnelling water before it can turn to ice, the high-traction aluminium flooring keeps staff and mobile carts on an even keel.
In order to estimate the dimensions of a business-ready cool room, begin with a sheet of paper and an open mind. Find a quiet space to think and begin by writing down all of the items that’ll be stored inside the refrigerated room. Impacted by the size of the installation site, let’s make sure this initial design factor doesn’t influence the size of the cooling envelope too much.
Splitting the Cool Room
One single space maximizes the available installation area. The modular walls and insulated fittings drop into place around the room’s own walls, so there are no extraneous fixtures or doubled-up compartmental setups in the design blueprint to steal precious site real estate. Alternatively, a two-room configuration provides a convenient dual-role layout, with one sealed room performing as a workspace while the second room functions as storage space. Things become a little more energy inefficient when multiple cool rooms line up together. With each independent cooling space adding its own walls, the available space is no longer exploited in a practical, energy-smart manner.
Circumventing Spatial Limitations
The size of the room, which is probably located close to a working kitchen, affects its dimensions. That’s true enough, but there’s a way around this obstacle. If a refrigerated space needs to be large enough to store a set amount of perishable items, why not take the problem outside? Indeed, outdoor-situated cool rooms are becoming popular, although they’re built from more expensive materials. Weatherproof and impact-resistant, these exterior models are still an option if a restaurant or hotel doesn’t have enough room for a large cooler.
Operational Impact: Assessing Internal Factors
Workflow-wise, there needs to be a passage running through an operational cool room. Is there space for a wide trolley and to access all of the room’s stored food? Can the stainless steel shelves in there be switched out for a set of wire-framed shelving? And that brings the designer around to another question, an issue that concerns air current circulation. Large or small, there must be enough excess space in a cool room to allow its cooling energies to penetrate the entire chamber.
Posed to begin work, the insulated panels and cooling systems can’t begin assembling until the spatially assessed project has been finalized and approved by the business owner. There’s the open room, all ready for the walk-in cooler, but the area hides a number of installation obstacles. Observing those size-determining installation impediments with a keen eye, an installation professional sees them as manageable design factors. For poor venting hindrances, some light construction work takes care of matters. Then, opening a line of communication with you, the business owner, it’s time to see whether a single room or dual-space cool room layout will suit your workflow.
It’s not enough to tag a defect on a cool room door. On a similar note, panel damage can’t simply be noted in a maintenance log book. A failure to act on such seemingly trivial staff feedback really could have dire consequences, all of which will negatively impact a cool room’s established functions. For one thing, damaged doors and panels leak energy. Then there’s food freshness problem, too.
Chamber Breaches Destabilize Cooling Envelopes
From a practical standpoint, a damaged door won’t open. If it does swing open, perhaps after applying substantial shoulder muscle, it jams open. Clearly, a stuck cool room door requires urgent attention, so a repair engineer is immediately dispatched. But what if the damage is less apparent? A seal is cracked or torn, perhaps. The door works, staff members push their carts up a ramp, and food is loaded. Only, there’s a sudden uptick in expended energy. If this problem isn’t immediately taken care of, the bill payer is in for a big shock when the electricity invoice comes due. Cracked or loose insulation panels create similar situations, unfortunately. Remember, if a refrigerator unit is running constantly, that could indicate a cooling envelope rupture.
Temperature Fluctuations Ruin Perishable Cool Room Products
That’s a proven truism. With a damaged door or loose insulation panel causing a refrigeration unit to perform unpredictably, temperature variations sightly thaw out some of the merchandise. Then the refrigeration cycle recovers, but it swings too far in the opposite direction. Freezer burn is the result of the poorly recovered equipment’s efforts. Again, these are major consequences, and they’re all taking place because of a small seal tear or panel fissure. Seriously, higher running costs are worrying, but that issue isn’t half as bad as a food safety struggle. Sure, a lack of meal freshness is disconcerting, but what if that bad taste becomes something more, something worse? What if the perishable food spoils and causes a nasty stomach complaint?
The implications are disturbing, that’s for sure. Minor door or panel damage in a hard-working cool room can severely undermine its normal operational functions. If that damage is spotted by an observant cart loader or food prepper, the feedback should be interpreted as a wake-up call. Ignored by some, running costs rise sky-high while cooling temperatures fluctuate. It’s like a first domino has fallen. It’s about to hit its neighbour and trigger off a whole series of undesirable causal effects. The energy leaks, temperatures fluctuate, spoilable food spoils, fresh meals go off, and customers leave. Please, if a cool room door or insulating panel is damaged, take immediate action so that those falling dominoes can be stopped.
Let’s cut straight to the chase. Cool rooms don’t just keep flowers fresh, they stop them from blossoming. In effect, the cold acts like a pause button. That means, should a large delivery of floral merchandise arrive at a shop, the staff can create a biological buffer for themselves. Instead of the merchandise opening, according to some biological imperative, a temporary halt is placed on its growth cycle.
Cool Rooms Are Floral Time Machines
Or maybe they should be described as stasis chambers, like the suspended animation devices found in science-fiction movies? Whatever the label, their purpose is clear. By taking a product that has a finite lifespan, by placing that time-sensitive organic inventory in a chilly cool room, a shop owner gains a kind of superpower. They can suspend a flower’s blossoming cycle. Okay, this power is temporary, for the plants are still aging, but they’re now ripening at a very slow pace. Stabilized and locked into the budding stage, flowering petals won’t put in an appearance until a florist is ready to make an arrangement.
Without a Cool Room
Sure, the room is
equipped with a refrigeration unit, but the cool breeze blown from that
ceiling-mounted appliance isn’t meant to freeze anything. There goes the
suspended animation analogy, but that’s okay. No, there’s a late autumn chill
inside the glass-walled room, not a flower-killing winter frost. Without that
cold, a truck-full of budding plants would flower after a few days of storage.
Even the ambient warmth in a shop office would be enough to trigger the
blossoming stage. Imagine the scene, with every single flower showing off its
petals over the span of two or three working days. For the shop staff, the
colourful display would be magnificent, but no one else would get to enjoy that
flowery scent or the richly-hued petals, for that matter. As the floral
arrangements came together, they’d wilt and spoil. What’s left to say?
Successful flower shops won’t enjoy their profits for long if their
arrangements leave the shop looking lifeless and desiccated.
Suffice to say, flower shops need cool rooms. Those sealed little rooms keep flowers rosy fresh and fabulous. Of course, since they’re part of a shop’s overall appearance, metal panels and opaque insulants are out. Instead of those energy-saving wall panels, glass-walled plates and sliding doors are given preference. The polished glass shows off a just-blossomed arrangement while the budding plants remain concealed on a second or third row. Why, there’s even a separate work area in there, where arrangements are stored until they’re ready to be delivered, en masse, to a wedding or large event. Basically, this is a flower shop’s buffer area, and it’s that buffer that gives a shop owner power over a flower’s growth cycle.
C&M Coolrooms can create a custom solution for your specific needs. Talk to one of team members today.