EnglishA form to fill in and send back if you would rather describe your requirements on paper than use the online configurator. It asks what you will store, what temperature you need, and either approximate dimensions or storage capacity — whichever you already know. We return a detailed quotation within 48 hours.
A step-by-step guide: what you store → what temperature you need → which panel thickness. Includes a selection table for meat, fish, dairy, frozen goods, ice cream, pharmaceuticals and flowers, typical volumes for restaurants, supermarkets, distribution and pharma, and floor selection by load rating — 1,500 kg/m² for foot traffic, 3,000 kg/m² for hand trolleys, 4,000 kg/m² for forklifts. Ends with a five-question checklist to run through before ordering.
An overview of the Algor modular cold room range for foodservice and industry. Includes background on the manufacturer: MTH has been in refrigeration since 1942, runs four production plants in Italy — including a new one in Sant'Antonino di Susa opened in 2024 — and exports to more than seventy countries. The company covers the whole supply chain, from insulated doors through refrigeration systems to complete cold rooms.
A technical comparison of four panel thicknesses — 80, 100, 120 and 150 mm — covering temperature ranges, panel dimensions, the 400–1200 mm sizing step, the AISI 304 stainless option and the typical application sector for each. Every panel uses a PUR core at 40 kg/m³ with λ = 0.022 W/mK and a RAL 9010 finish. Includes a separate comparison of floors and of hinged versus sliding doors, plus the Camlock system — eccentric hooks rated to 400 kg in tension.
The eight stages of assembling an Algor cold room: preparing the base, laying the floor, raising the wall panels, fitting and adjusting the door with its microswitch, mounting the refrigeration monobloc, closing the ceiling and finishing, and a final inspection with a checklist. It is a working summary for the installation crew — the full technical requirements, including the electrical connection, are in the operating manual.
The manufacturer's full manual in eleven chapters: general information, warranty, description of the equipment, transport and installation, electrical connection, commissioning, operation, cleaning, maintenance, decommissioning and disposal. The document is an integral part of the equipment and must be kept accessible to all users for the whole life of the cold room. The Polish edition is a translation of the original MTH S.r.l. manual (GENCATALGOR_IT_ED01, 03.2025); in case of doubt the manufacturer's Italian version prevails.
Ready-to-use documentation for a facility operating a cold room. It sets out critical limits for seven product groups — raw meat and fish, dairy, produce, frozen goods, blast freezing and pharmaceuticals — how to take a reading, what to do when a limit is exceeded, and printable record sheets. Readings twice a day, never during a defrost cycle or within thirty minutes of one, reference thermometers calibrated at least annually, records kept for at least twelve months. The ranges follow Regulations (EC) 852/2004 and 853/2004; the binding values for a given site come from its own HACCP plan.
