Keeping products at the required temperature during the entire supply chain from production to the final consumer is one of the key demands in food and beverage logistics. Basically, three temperature zones can be distinguished for processing, storing and transporting foods.
|Temperature ranges||Temperature zones||Examples|
|Cold storage||-28 °C||Deep-freeze products, vegetables, potatoes, pizzas, bakery products, fish, meat & poultry, milk products, fruit, etc.|
|Chill storage||+2 °C to -7 °C||Dairy products, salads & vegetables, sausages and cold cuts, instant meals, etc.|
|Normal temperature storage||+12 °C to +18 °C||Dry foods|
Demand for cold store and deep-freeze products has been constantly on the rise in the food industry. The trend also shows an above average need for warehouses that provide the required conditions for these products.
Constantly rising energy costs are a challenge for food logistics, as efficient storage despite unfavourable conditions is a must. At present, energy costs account for as much as 25 % of the operating costs.
While making full use of the warehouse volume in chill stores and deep-freeze facilities through compact storage, easy access to the goods on stock must be guaranteed at all times.