Cold Storage Terminology for Food Industry Newbies
Cold storage facilities are an essential component of the food industry. Virtually every piece of food that hits the American dinner table spends some time in climate controlled warehouse. Not surprisingly, there's a lot more to these cold storage warehouses than just a cold room. Behind every piece of food sitting on a pallet is a complex logistics chain that includes transportation, delivery and storage.
Air Changes - The number of times the volume of air is replaced per hour in a stationary or mobile climate controlled container.
Back Up Generators - Every cold storage facility should have an emergency plan for dealing with power outages. These plans normally rely on a set of diesel powered generators that kick in when the primary power source goes out. Anyone storing perishable food items in a commercial facility should inquire about the company's back up power plan.
Cold Storage - Any refrigerated storage facility with a sustained temperature between 0-65 degrees Fahrenheit.
Cool Storage - A climate controlled facility with a temperature between 40-65 degrees Fahrenheit.
Dew Point - This term refers to the temperature at which condensation begins forming on items in the container or facility.
Dry Storage - Any mobile or stationary storage facility that is not cool, cold or frozen. Most warehouses would fall into this category.
Logistics - This catch all term refers to the overall process of transporting people or products from one point to another.
Pallets - The wooden platforms on which materials are stored. Pallets are designed to be moved by forklifts or manual pallet jacks. Some facilities may charge a fee for pallets.