Cold storage are special storage facilities designed to store products at very low temperatures. These products are usually perishable with a short lifespan such as fruits and vegetables. When a lot of harvests happen during a certain period, the facilities help to keep the produce fresh for a longer period thereby preserving it long. Losses are therefore avoided. Cold storage Atlanta is an infrastructural facility set up to store perishable commodities.
These facilities have a great role to play in the business environment as they help in stabilizing the prices of the products. The producers of the product gain by avoiding losses caused by price fluctuations. They can then continue production. Consumers, on the other hand, get access to their products when they need it at the stable price they are used to.
Some of the products that are kept in cold storage on a large scale include apples, oranges and potatoes, dry fruits, chemicals, essences and even processed foods. Concentrated dairy products, fish, frozen meats, and eggs are also being kept in storage facilities to regulate the market.
Most of the facilities can be used to store one single commodity or different types. This is usually dependent on the management decision and with proper planning and financial support, this is totally possible. The commodities can be kept at different types on a rental basis or at the same time.
Refrigeration systems are a key component of a cold storage facility. They help to regulate and maintain the temperatures in the rooms. With the right temperatures, the shelf life of the commodities in the store can be extended while the quality is intact. Management of the systems require low costs to be maintained, the high capacity achieved and durability.
Other points that needed to be considered are the cleanliness of the rooms. The equipment also needs to be monitored and serviced regularly to ensure it performs at its best at all times. This reduces the chances of some of the equipment creating hot spots that affect the overall temperature in the cold rooms.
Some areas of the facilities can be hot and others cold. With the help of a thermal or infrared thermometer, the facility should be examined and these areas identified. Once a hot spot is located, it should be marked and no commodities should be kept in the area.
Products that need pre-cooling such as fruits and vegetables should be pre-cooled. This extends their shelf life and maintains their value and quality. It is important for management to understand the different humidity requirements of the products in storage. Different products require different humidity levels. Products with a similar requirement can be kept together. The humidity levels should then be closely monitored.
The purity of the air in the rooms is of significant importance. The presence of hydrocarbons in the air brought about by diesel engines of trucks and forklifts can pollute the air. In the case it is unavoidable to stop the use of the engines near the storage area, air purifiers can be used to clean the air and avoid affecting the stored products.
A first in first out principle should be used to move the goods in storage. This helps keep the products well within their shelf life. Inspection of the products should be done before they are kept in the storage to avoid losses.
These facilities have a great role to play in the business environment as they help in stabilizing the prices of the products. The producers of the product gain by avoiding losses caused by price fluctuations. They can then continue production. Consumers, on the other hand, get access to their products when they need it at the stable price they are used to.
Some of the products that are kept in cold storage on a large scale include apples, oranges and potatoes, dry fruits, chemicals, essences and even processed foods. Concentrated dairy products, fish, frozen meats, and eggs are also being kept in storage facilities to regulate the market.
Most of the facilities can be used to store one single commodity or different types. This is usually dependent on the management decision and with proper planning and financial support, this is totally possible. The commodities can be kept at different types on a rental basis or at the same time.
Refrigeration systems are a key component of a cold storage facility. They help to regulate and maintain the temperatures in the rooms. With the right temperatures, the shelf life of the commodities in the store can be extended while the quality is intact. Management of the systems require low costs to be maintained, the high capacity achieved and durability.
Other points that needed to be considered are the cleanliness of the rooms. The equipment also needs to be monitored and serviced regularly to ensure it performs at its best at all times. This reduces the chances of some of the equipment creating hot spots that affect the overall temperature in the cold rooms.
Some areas of the facilities can be hot and others cold. With the help of a thermal or infrared thermometer, the facility should be examined and these areas identified. Once a hot spot is located, it should be marked and no commodities should be kept in the area.
Products that need pre-cooling such as fruits and vegetables should be pre-cooled. This extends their shelf life and maintains their value and quality. It is important for management to understand the different humidity requirements of the products in storage. Different products require different humidity levels. Products with a similar requirement can be kept together. The humidity levels should then be closely monitored.
The purity of the air in the rooms is of significant importance. The presence of hydrocarbons in the air brought about by diesel engines of trucks and forklifts can pollute the air. In the case it is unavoidable to stop the use of the engines near the storage area, air purifiers can be used to clean the air and avoid affecting the stored products.
A first in first out principle should be used to move the goods in storage. This helps keep the products well within their shelf life. Inspection of the products should be done before they are kept in the storage to avoid losses.
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