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Meat Cold Rooms & Freezer Rooms – Built in Turkey for Cold Chain
Meat Cold Rooms & Freezer Rooms – Built in Turkey for Cold Chain
Meat doesn’t give second chances. One shift in temperature — just one — and the damage is done. Color changes. Moisture leaks. Shelf life gone.
That’s why we build purpose-built walk-in meat chiller and freezer rooms in Turkey. Not just storage boxes — but cold chain tools designed to protect product quality from slaughter to shipping. Whether you’re working in a halal facility in Nigeria, exporting to the Gulf, or running a five-star kitchen in Mauritius — our systems are built to meet your flow, your standards, and your climate.
With 30+ years of hands-on experience, we know what meat rooms go through. So we build them to hold steady, clean easy, and help your teams move fast without cutting corners.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
🧊 What Meat Really Needs from Cold Storage
🌡️ Temperature That Knows What’s At Stake: We keep fresh meat at -0°C to +2°C, frozen meat at -18°C to -25°C — and we don’t let it slip.
· 🧼 Surfaces That Stay Safe: Interior walls and floors come coated in antibacterial PVC or stainless steel (AISI 304/316). Easy to clean. Built for compliance.
· 💨 Air That Knows When to Hold Back: Balanced airflow and the right evaporator stop bacteria and odor before they get a chance to grow.
· 🚪 Floors That Don’t Flinch: Non-slip, reinforced, ready for rolling trolleys and wet boots. It’s built for work — not showroom tours.
🌍 Who We Work With We build for people who take cold chain seriously:
🍽️ Hotel, resort and restaurant chefs and kitchen managers
· 🧱 Architects and kitchen consultants working on food and beverage projects
· 🏥 Hospital kitchen planners and catering contractors
· 🚚 Cold room distributors and general contractors involved in tourism investments
From the Maldives to Ghana, we’ve helped many customers keep their supplies fresh and safe — right next to the hot kitchen line.
🧱 Cold Room Panels – Insulated, Tongue-and-Groove Construction Designed to fit right into narrow, heat-intense kitchens, our cold room panels come pre-fabricated from our Istanbul facility and connect easily on site. With a high-density polyurethane core and food-grade interior skins, they’re built to hold the cold when everything around them is hot.
Feature | Description |
🔲 Type | Sandwich / modular construction |
🧊 Insulation | PUR foam, 40–44 kg/m³ |
🌡️ Thermal Conductivity | ~0.20 W/m·K |
📏 Thickness | 80–100 mm (chillers), 100–120 mm (freezers) |
🧽 Finishes | Stainless (AISI 304/316), PVC, galvanized, or aluminum |
🚫 Floors | Plywood, stainless, PVC, or checker aluminum |
🔗 Joint | Cam-lock tongue & groove |
🧼 Corners | Rounded, antibacterial, easy to clean |
🪵 Floor Panel Applications – Built for Hygiene and Durability In fast-paced kitchens, the floor takes constant foot traffic, spills, and heavy loads. That’s why our floor panels are reinforced and coated for long-term, hygienic use:
- 🟫Plywood Core Panels– Strong and stable, suited for light to medium-duty commercial use.
· 🧼 Non-Slip PVC Coating – Prevents slips and supports safe food handling.
· 🧲 Checker Plate Aluminum – For rugged conditions, cleaning ease and corrosion resistance.
· 🥩 Stainless Steel (AISI 304/316) – Ideal for meat, seafood, and open flame proximity.
🔄 Alternative Cold Room Floor Solutions
🐄 Wholesalers and regional distributors moving product fast and cold
· 🕌 Halal slaughterhouses and processors following strict hygiene protocols
· 🏨 Hotels and large kitchens where safe prep is non-negotiable
· 🌐 Exporters and cold chain companies who ship across borders
· 🛡️ Government supply units and military kitchens operating in tough heat
🧱 Cold Room Panels – Engineered for Meat Environments Meat rooms need more than insulation — they need reinforced walls that clean fast and stay sterile. Our modular panels come with:
Feature | Description |
🔲 Type | Sandwich / modular – impact resistant |
🧊 Insulation | PUR foam, 40–44 kg/m³ |
📏 Thickness | 100 mm for chillers, 120 mm for freezers |
🧽 Surface Finish | Antibacterial PVC or stainless steel (AISI 304/316) |
🚫 Floors | Non-slip, washable – compatible with hose-down cleaning |
🔗 Joint | Cam-lock tongue & groove – hygienic seals |
🧼 Corners | Rounded, dirt-repelling, and easily sanitized |
🪵 Floor Panel Options for Meat Cold Rooms Heavy loads, blood spills, trolley traffic — meat cold rooms need stronger floors. Choose from:
· 🧲 Checker Aluminum Plate – Easy to hose down, corrosion-resistant.
· 🧼 PVC Antislip Finish – Antibacterial and HACCP ready.
· 🥩 Stainless Steel (304/316) – Industry gold standard for meat processing zones
🔄 Optional Installations Based on Facility Type
🚧 Ramp Access Panels – For wheeled trolley entry.
· 🕳️ Recessed Installation into Concrete – Flush transitions, easy access.
· 🧱 Direct-on-Slab Builds – When existing concrete floor is used.
· ❄️ Foam Layer Under Slab – Where added insulation is required.
🧱 Walls & Ceilings Built for Constant Sanitation
🧱 Wall Panels: Seamless, moisture-resistant, HACCP-compliant.
· 🔼 Ceiling Panels: Sag-free, reinforced, and washable.
🚪 Cold Room Door Systems
. 🚪 Hinged Doors: Sealed to stop leaks and hold temperature.
· 🚪 Monorail & Sliding Doors: For meat rails or large batch entry.
· 🚪 Flip-Flap: For fast two-way movement.
💡 Lighting, Monitoring & Accessories
💡 LED Lights – Washable, high visibility for safety.
· 🌡️ Digital Controllers – HACCP-compatible, USB export, alert-ready.
· 🚪 PVC Curtains – Keeps cold in, dirt out.
· 🔩 Accessories – Shelving, bumpers, drains, meat hooks.
📦 What Makes Our Meat Cold Rooms Different
. 🇹🇷 Made in Turkey – CE-marked, HACCP-aligned, and export-ready
· 📦 Flexible storage setups: hanging rails or boxed layout
· 🥩 Red meat protection standards baked into airflow and zoning
· ☀️ Cooling systems compatible with tropical and arid environments
· 🔧 Top-tier brands: Bitzer, Tecumseh, Daikin, Embraco
· 📄 Delivered with docs, install guides, and tech support that speaks human
📩 Meat goes through a lot before it hits the plate
❓ FAQ – Waste & Grease Solutions
Why are grease traps important?
They block fats, preventing clogs and fines. Best grease trap solution for hotels and catering hubs.
How much waste can disposal units handle?
From 150 to 300 kg/hr depending on model. Ideal for commercial kitchens with continuous prep.
Are units HACCP certified?
Yes, all models include CE/HACCP packs.
Can systems be retrofitted?
Yes, modular design fits existing kitchens without heavy construction.
Do you provide OS&E accessories?
Yes, bins and trolleys are part of supply, delivered turnkey for industrial kitchens.
💬 Real Projects & Client Testimonials – What Our Partners Say
