10,000sq ft
- Scope
- Cold storage facility
- Place
- Brooklyn, NY
- Completed
- 2021
The cold side, built as one system.
Panels, floors, doors, controls, evaporators, and condensing units have to work together. We calculate the room, supply every part, install it with our own crews, and service it for life. Cold is the product. Operator judgment is the difference.
Envelope
Insulated panels
Too thin and the compressor pays for it every day. Too thick and you bought material you didn't need. We spec high-density PIR/PU panels from the room temperature and the surrounding ambient, then install every joint tight.
See panel optionsCold storage doors
Frost at the threshold usually starts with the wrong door or a tired seal. We match hinged, sliding, two-way, speed, clean-room, and dock doors to the traffic, then maintain the parts that wear.
See door typesRooms
Walk-in coolers & freezers
A room that holds empty can drift warm once product and traffic arrive. We size the full load, then build the envelope and refrigeration to hold 35–40°F for a cooler or 0°F for a freezer.
See walk-insBlast freezers
Slow freezing shows up later as drip loss, damaged texture, and lower yield. We size the blast from your tons per batch and hours per cycle, with permanent and containerized builds.
See blast freezersCold processing rooms
At 2pm, people, lights, saws, slicers, and open doors all become heat load. We build 50–65°F rooms around the full shift, the washdown, and the product path.
See processing roomsRefrigeration
Condensing & evaporator units
A catalog default can short-cycle, run all day, or lose temperature in August. We add the envelope, infiltration, product, and internal loads, then size the refrigeration to the actual number.
See refrigeration unitsLifecycle
Installation & service. A good box still fails when the install is sloppy. We install everything we sell, commission it under working conditions, train the operators, stock the wear parts, and service it for life.
Ask about serviceWhat the drawing does not show
Box-in-a-box conversions
We turn ambient warehouse space into a cooler, freezer, or cold dock by building the insulated room inside the existing shell. On a tight East Coast site, that can save you from breaking ground just to add cold capacity.
Built by operators
We spent 20+ years running a dumpling and ravioli plant. We remember the room that drifted warm, the drain in the wrong place, and the part nobody stocked. We build for the shift, not the presentation drawing.
Parts close at hand
A failed gasket, control, or motor shouldn't stop production for a week. We stock the parts that actually wear on the equipment we install and ship same-day where we can. Hours matter when product is warming.
Make the room fit the plant
We sell, install, and service the cold side. But the room still has to fit receiving, production, packing, storage, and shipping. We plan those connections, because a well-sized freezer in the wrong place is still an expensive problem.
- 01
Process flow first
We map receiving, staging, processing, freezing, storage, and shipping before we fix the doors and walls. Product should move forward through the plant without doubling back or waiting in an uncontrolled aisle.
- 02
Built inside your building
Low roof, tight lot, existing slab, or an active warehouse: we check the real constraints first. A custom envelope or box-in-a-box conversion puts the cold where it fits without new ground-up construction.
- 03
Planned around the line
Processing, packaging, and conveying don't stop at the freezer door. We don't sell that equipment here, but we understand its heat, clearance, throughput, washdown, and staging when we lay out the cold.
- 04
Serviced for life
We install everything we sell, then maintain it according to how hard it runs. Your crew gets operating guidance, remote faults surface early, and the common wear parts stay close at hand.
Cold rooms in working plants
Two working food plants. Square footage, location, year, and the cold-side scope.
7,000sq ft
- Scope
- Cold processing room
- Place
- Roselle, NJ
- Completed
- 2021
The room has to hold temperature at the busiest hour, fit the product path, and stay serviceable after the install crew leaves.
We calculate the cold side, install everything we sell, and service it for life.
Built by people who ran production
Boris and Eugene Tulman ran a dumpling and ravioli business for over 20 years. They dealt with the same failures their customers call about now: a cooler drifting warm, a packaging bottleneck, a floor drain in the wrong place, a sanitary finish that wasn't sanitary, and a spare part six weeks away.
FoodProTec is the company they needed on those mornings: one team to calculate the room, install the full cold side, answer the phone afterward, and say plainly when a more expensive option won't earn its cost back.
Start with a real number.
Choose a cold storage room or blast freezer, answer seven questions, and see a planning estimate on screen in about 60 seconds. Email the equipment pack only if you want it.
Cold Storage Project Estimator
Choose your project first. See build cost, electricity, space, cooling equipment size, or blast-freezer capacity from seven answers.
Run estimatorSee each planning estimate on screen. Enter your email only to receive a copy, selected equipment sheets, and recommendations.
Questions buyers ask before they call
How much does a walk-in cooler or freezer cost?
It depends on the size, the temperature you're holding, whether it's a new build or a conversion of existing space, and the floor. The free Cold Storage Project Estimator turns pallets or square feet plus a target temperature into a build-cost range and an annual energy figure in about 60 seconds, with no email required. A firm number comes after we've talked through the project. Run the estimator →
Can I get a free cold storage estimate online?
Yes. The estimator is free and shows your planning estimate on screen without an email or signup. Choose a cold storage room or blast freezer, then answer the six questions for that project. If you want a copy, selected equipment sheets, and recommendations, the equipment pack gets emailed. A firm number comes after we check the operating and site details. Run the estimator →
How do I size a blast freezer for my throughput?
From tons per batch and hours per cycle, not from room size. Product thickness, entering temperature, and packaging decide how fast heat can leave the product. Choose Blast freezer in the estimator; it uses throughput, product type, pull-down temperatures, and movement to return refrigeration tonnage, a unit configuration, and a cost range. Estimate blast capacity →
Can you convert my existing warehouse into cold storage?
Yes, that's most of what we build in the Northeast: insulated panels go up inside your existing walls, with an insulated floor if it's a freezer. We check ceiling clearance, slab condition, drainage, forklift access, and where the condenser heat goes. Choose Cold storage room in the estimator; it gives you panel area, refrigeration load, and the saving versus new construction. Estimate the conversion →
Where does FoodProTec install?
We install with our own crews across New Jersey, New York, Pennsylvania, New England, and the Mid-Atlantic, from our base in Roselle, NJ. Equipment supply is available beyond that footprint. We install everything we sell, then service it for life. Tell us what you're building →
Put the room on paper.
Send the space, target temperature, product, throughput, and location. Our team will respond within 1 business day with straight questions and an honest read on whether FoodProTec is the right fit. No commitment.
Call(201) 256-1231
Emailinfo@foodprotec.com
Sales(201) 256-1252
Service(201) 771-0431
Address153 E Highland Pkwy, Roselle, NJ 07203
Got it.
Our team will respond within 1 business day. If the room is warming now, call (201) 256-1231.