Cold store division

In 2004 we constructed an ultra modern cold store and fish processing facility in Birmingham. Close to the major motorways and situated in the middle of U.K. The cold store will appeal to those companies requiring fast and easy access plus very competitive rates.

		Tasty-Bake has XX fully airconditioned vehicles for delivery from/to coldstore. Products can be stored fast and easy because there is a straightforward access for large/larger vehicles.

Refrigeration equipment

Internal storage conditions in the meat cold store are characterized by three factors: temperature, humidity and air circulation rate. These are governed by functioning refrigeration equipment and can be modified by changing the operating conditions of that equipment. Changes in operating parameters can be made to achieve different storage conditions or to counteract naturally occurring variations in external conditions.

• Temperature distribution inside a cold chamber is one of the most difficult features to control. As the temperature differs in the various parts of the chamber its distribution depends on correct design, on the stacking patterns chosen and on air circulation rate.
• The relative humidity in a cold room is an indication of the equilibrium between the water evaporated from the stored produce and its removal from the air by the evaporator.
• Air is the secondary refrigerant that removes heat from the produce and its surroundings and carries it to the evaporator where it is cooled and discharged again into the refrigerated space. Heat, both sensible and latent due to water vapour condensation, is absorbed by the evaporator surface.