A cold storage is a special type of storage facility where temperatures are kept very low. It is mostly used for perishable commodities such as fruits and vegetables. In an economy where there is a lot of harvest during a specific period, it is best to keep the produce in a cold storage to keep it fresh and avoid losses. Cold storage Atlanta is a prime infrastructural facility for 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.
There are different products that can be kept in a cold storage. They range from farm produces such as oranges, potatoes, apples, dry fruits, eggs, fish, frozen meats and other dairy products. Some processed products such as essences and chemicals are also stores in these areas.
The storage facilities can keep one commodity at a time or different products. This is entirely a management decision that is based on the financial health of the facility as well as the kind of planning that is needed. When different products are to be kept, they can be kept at the same time or rotated at different times on a rental basis.
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.
In order to maintain effective and efficient cold storage, several factors need to be taken into consideration. The refrigeration equipment needs to be kept clean and maintained regularly to ensure it performs optimally. This minimizes the chances of some creating hot spots that interfere with the overall temperature of the 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 should always be pre-cooled before being kept in the cold rooms. This is needed for fruits and vegetables. The practice extends the shelf life and optimizes quality and value. Humidity levels should be maintained based on the products need. Different commodities require different humidity levels. Knowledge of these can help plan the storage process to ensure products with the same humidity requirement are kept together. This can be the difference between gains and losses.
The air in the cold rooms should be kept pure. Purifiers can be used to reduce the air pollution when diesel engines are used near the storage facility. Trucks and forklifts that use these engines produce hydrocarbons that can harm the products. Air purifiers help but otherwise, the use of this equipment should be avoided.
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.
There are different products that can be kept in a cold storage. They range from farm produces such as oranges, potatoes, apples, dry fruits, eggs, fish, frozen meats and other dairy products. Some processed products such as essences and chemicals are also stores in these areas.
The storage facilities can keep one commodity at a time or different products. This is entirely a management decision that is based on the financial health of the facility as well as the kind of planning that is needed. When different products are to be kept, they can be kept at the same time or rotated at different times on a rental basis.
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.
In order to maintain effective and efficient cold storage, several factors need to be taken into consideration. The refrigeration equipment needs to be kept clean and maintained regularly to ensure it performs optimally. This minimizes the chances of some creating hot spots that interfere with the overall temperature of the 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 should always be pre-cooled before being kept in the cold rooms. This is needed for fruits and vegetables. The practice extends the shelf life and optimizes quality and value. Humidity levels should be maintained based on the products need. Different commodities require different humidity levels. Knowledge of these can help plan the storage process to ensure products with the same humidity requirement are kept together. This can be the difference between gains and losses.
The air in the cold rooms should be kept pure. Purifiers can be used to reduce the air pollution when diesel engines are used near the storage facility. Trucks and forklifts that use these engines produce hydrocarbons that can harm the products. Air purifiers help but otherwise, the use of this equipment should be avoided.
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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