PLAN 01
Map the stock you actually need to hold
Start with the busiest point in the production cycle. Incoming ingredients, work in progress and finished orders may all need space at the same time. Record pack dimensions, delivery frequency and the expected overlap between batches. Average daily throughput alone can hide the storage peak.
Decide which products require chilled or frozen storage and which must be kept apart under your own operating procedures. One room has one operating temperature; it does not provide independent chilled and frozen zones. Where separation or different conditions are required, discuss separate rooms.
PLAN 02
Design the layout around the handling method
Tell us whether stock arrives in small containers, stacked crates, trolleys or pallets. Racking can improve access to smaller items, but its arrangement needs to leave enough room for picking and stock rotation. A mostly pallet-based store has a different usable layout from a room filled with shelves.
If you need pallet access, confirm load dimensions, handling equipment and the route from unloading to the room. Door width is only one part of the route: turning space, thresholds and any ramp arrangement also matter. Share the proposed equipment and loads so suitability can be agreed before delivery.
PLAN 03
Keep temporary storage connected to the workflow
A room close to a loading area may reduce delivery handling but add distance for production staff. Compare the routes for receiving, picking and dispatch before choosing the position. Consider whether packaging, waste movements or contractor activity will cross those routes during the hire.
For indoor installations, check the full access route and the space around the refrigeration unit. Outdoors, include ground condition, weather exposure and staff access in the plan. Modular panels can help with restricted access, but the route still needs to be checked for the components and installation team.
PLAN 04
Plan the changeover before moving stock
Agree when the temporary room must be ready, then work back from that point. Build time, power connection and temperature checks need to happen before you rely on it for storage. Confirm the electrical requirements for the selected equipment with your site team.
Use the room within your established product handling and temperature-monitoring procedures. Tell us the incoming product temperature and intended use: temporary storage should not be assumed to provide blast chilling or rapid freezing of hot production batches. If the production schedule changes, discuss hire dates early so extension availability can be checked.
FROM REAL INSTALLATIONS
Explore real VCS installations
See the room layouts and access arrangements used on other VCS projects. These examples demonstrate equipment options rather than a claim of a factory installation.
Explore the project examples →BEFORE YOU ENQUIRE
What to include in your project
You do not need every detail settled. Start with what you know and include any questions about the site or layout.
- Product types and required storage conditions
- Peak stock quantity, pack dimensions and delivery pattern
- Racking, pallet or trolley requirements
- Proposed footprint and receiving-to-dispatch routes
- Changeover timetable, power details and responsible site contact
COMMON QUESTIONS
Food Production coldroom hire: your questions
Can a hired coldroom be used as a blast chiller?
Do not assume it can. Storage refrigeration and rapid product cooling are different duties. Explain the product, incoming temperature and process so the intended use can be assessed before hire.
How should we estimate the size?
Use the maximum stock held simultaneously, including overlapping batches, then allow for racking, access and handling space. Share dimensions and quantities rather than just production volume.
Can we hire during a factory refurbishment?
Temporary storage can support planned works, subject to site suitability and availability. Coordinate the installation with contractors, power arrangements and the stock changeover.
