Solutions
Refrigeration
Temperature control that protects product quality, food safety and revenue.
A cold chain that does not break
In supermarkets, hotels, food and pharma plants, a refrigeration failure is measured in lost product. We design, install and maintain refrigeration systems that put continuity and efficient energy use first.
What we take care of
- Refrigerant selection with the future in mind: ready for low-GWP alternatives.
- Installation without stopping operations in stores and plants.
- Preventive maintenance with temperature and leak traceability.
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Frequently asked questions
What temperature should a cold room run at?
It depends on the product: fresh produce usually runs between 0 and 8 °C, frozen storage below −18 °C and cold-chain medicines between 2 and 8 °C. The product and its regulations set the exact range, and the system is designed to hold it with margin.
What is the difference between a cold room and a freezer room?
The operating temperature. Freezer rooms run below zero and need thicker insulation, heated anti-frost doors and low-temperature equipment.
How often should a cold room be serviced?
Regular preventive maintenance (monthly or quarterly depending on use) including coil cleaning, leak checks, drains, door gaskets and temperature logs.
Which refrigerant should we use today?
The trend is to move to low global-warming-potential (GWP) refrigerants in line with the Kigali Amendment. We evaluate the alternative by application, safety and local service availability.
Need refrigeration?
Tell us what you need to cool, refrigerate or optimize. A GreenAir engineer will reply with a technical proposal.