The calculation of thermal loads is of fundamental importance, as it determines whether fruit and/or vegetables retain their quality and whether the cold chain is maintained (blueberries, avocados, grapes, raspberries, mandarins, strawberries, cape gooseberries, asparagus, meat, fish, etc.).
To protect the investment in equipment, the cold store design requires a specification sheet formally validated and approved by the client. This document must define the daily intake tonnage (MT/day), stock turnover, the arrival temperature of the fruit or meat at the facility, and the target temperatures for each room.
Why is this agreement so crucial?
If actual operation exceeds the agreed design capacities, the internal temperatures of the plant will inevitably rise. This not only causes immediate losses due to product spoilage, but also overloads the refrigeration equipment and subjects it to thermal stress for which it was not designed, drastically reducing its efficiency and accelerating costly mechanical breakdowns.
Main thermal loads:
- Thermal load from walls, ceiling and floor
- Thermal load from air renewal
- Thermal load from the product
- Thermal load from product respiration
- Thermal load from pallets, containers and packaging
- Thermal load from lighting
- Thermal load from people.
- Thermal load from motors.
- Safety margin.
We design the facility to suit your specific requirements and scenarios.
