Cold Chain

The term cold chain identifies the process by which a constant temperature, usually below 18° C, is maintained in order to enable the conservation of transported goods.

Some products of the food, pharmaceutical and chemical industries need to preserve a low and constant temperature in order to avoid the irreversible alteration of the properties. A thermal shock, in fact, would seriously compromise the quality and safety of the involved products.

Being a subject of wide discussion due to its correlation with the distribution of COVID-19 vaccines, the cold chain is a fundamental process to ensuring the perfect preservation of a product from the producer to the end consumer.

Today the correct preparation and handling of food is one of the priorities of the agri-food industry, like all activities that deal with the administration of food, from bars to restaurants, from track food to stalls. Health, especially in this era where the value of organic and Zero Kilometre...

Ensuring the thermal insulation of buildings and in particular of cold rooms is as necessary as it is delicate.

Before going into the topic of certifications necessary for the cold chain sector, it is only right to look into the concept of large-scale distribution.

A total surface of 18,300 sq.m., of which over 15,000 dedicated to the preservation of fruit and vegetables, meats, fish, and dairy products: the Conad distribution centre (Ce.di) in the Tyrrhenian area is one of the most interesting Italian projects in the sector of cold chain logistics.

Cold rooms are temperature-controlled environments that are fundamental in the food industry, as well as in the pharmaceutical industry.