Seafood Cold Room Solutions: Design & System Guide

Introduction: Why Seafood Requires Specialized Cold Storage

Seafood is one of the most temperature-sensitive food categories. From freshly harvested fish to processed shellfish, even short exposure to improper temperatures can result in rapid bacterial growth, texture degradation, and moisture loss.

A well-designed seafood cold room or freezer room for fish is not simply about cooling—it is about precise thermal control, airflow management, hygiene design, and system reliability throughout storage, processing, and distribution.

This industry guide explains how modern seafood cold storage solutions are engineered, configured, and applied in B2B environments such as seafood processing plants, cold chain logistics hubs, wholesale markets, and export facilities.

How Seafood Cold Storage Systems Work

Refrigeration Principle Explained

A seafood cold storage system operates by continuously extracting heat from the insulated room using a closed refrigeration cycle:

1. Compressor raises refrigerant pressure and temperature

2. Condenser releases heat to ambient air or water

3. Expansion device reduces pressure and temperature

4. Evaporator absorbs heat inside the cold room

For seafood applications, this cycle must maintain tight temperature tolerances and uniform air distribution to prevent partial freezing or surface dehydration.Cold Room vs Freezer Room for Fish: Functional Differences

Seafood Cold Room (Chilled Storage)

• Typical temperature: 0°C to +4°C

• Purpose: short-term storage of fresh fish and seafood

• Focus: freshness retention, humidity control, hygiene

Freezer Room for Fish (Frozen Storage)

• Typical temperature: –18°C to –25°C

• Purpose: long-term storage and export

• Focus: rapid pull-down, stable low temperatures, energy efficiency

In many facilities, both zones are integrated into a single seafood cold storage solution with shared refrigeration infrastructure.Typical Temperature & Humidity Requirements

Recommended storage ranges

• Fresh whole fish: 0°C to +2°C, RH 85–95%

• Fillets & processed seafood: –1°C to +1°C

• Frozen fish storage: –18°C or below

• Long-term export storage: –25°C

Maintaining humidity is critical to prevent dehydration and weight loss, especially in chilled seafood cold rooms.

Core Features of Professional Seafood Cold Rooms

1. Insulation System

• High-density PU or PIR panels

• Thickness: 100–150 mm (chilled), 150–200 mm (freezer)

• Food-grade internal surfaces for hygiene compliance

2. Refrigeration Units

• Air-cooled or water-cooled condensing units

• Scroll or semi-hermetic compressors

• Optimized evaporators for high humidity environments

3. Airflow & Defrost Design

• Low-velocity airflow to protect seafood texture

• Electric or hot-gas defrost options

• Anti-corrosion coatings for marine environments

4. Control & Monitoring

• Digital temperature controllers

• Alarm systems for temperature deviation

• Optional remote monitoring for cold chain compliance

As a professional cold room solution provider, hengliangcooling integrates these elements into system-level designs rather than standalone equipment, ensuring stable operation across varying load conditions.

Typical Configuration of a Seafood Cold Storage Solution

A standard B2B seafood cold storage system may include:

• Modular cold room structure

• Separate chilled and frozen zones

• Centralized or split refrigeration units

• Stainless steel accessories (racks, doors, drains)

• HACCP-oriented layout design

System sizing is based on daily throughput, product type, packaging method, and door-opening frequency, rather than room volume alone.

Key Technical Parameters to Consider

Main Application Scenarios

Seafood Processing Plants

• Raw material chilling

• Pre-freezing before processing

• Finished product storage

Cold Chain Logistics & Distribution

• Temporary storage before transport

• Export consolidation warehouses

Wholesale Markets & Ports

• High-turnover chilled seafood cold rooms

• Multi-tenant storage zones

Aquaculture & Fisheries

• On-site cold storage near harvesting points

hengliangcooling has experience delivering customized seafood cold storage solutions across these scenarios, adapting system layouts to local regulations, ambient conditions, and operational workflows.

FAQ: Seafood Cold Storage Solutions

What is the ideal temperature for a seafood cold room?

Fresh seafood is typically stored between 0°C and +2°C, while frozen fish requires –18°C or lower for long-term storage.

How is humidity controlled in seafood cold rooms?

Humidity is managed through evaporator selection, airflow design, and defrost strategy to minimize dehydration.

Can chilled and frozen seafood be stored in one system?

Yes. Many projects use multi-temperature cold storage solutions with separate zones and shared refrigeration infrastructure.

How long can fish be stored in a freezer room?

At –18°C, frozen fish can typically be stored for 6–12 months, depending on species and packaging.

If you are planning or upgrading a seafood cold room or freezer room for fish, working with an experienced system integrator is critical to long-term performance and product quality.

hengliangcooling provides professional seafood cold storage solutions, offering customized design, refrigeration system integration, and full project execution support.
Contact the hengliangcooling technical team to discuss your application requirements and receive a tailored cold storage proposal and quotation.