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2 min readUpdated 23 September, 2026

Shelving and protection equipment must allow cleaning and free air circulation.

In short: use corrosion-resistant, cleanable equipment and keep it clear of the evaporator, sensors, drains and door path.

Common options include modular shelving, raised dunnage, corner guards, wall rails and floor-impact protection. Select shelves for the actual point load and product size.

Do not drill panels or hang heavy loads without approval. Fixings can pierce the vapour barrier or create thermal bridges, and the thin metal skin is not a structural support by itself.

Leave enough space to inspect walls and clean below the lowest shelf. In a freezer, avoid details that trap wash water and then freeze.

Shelving

Ventilated (open) shelving is preferred so chilled air circulates around stored product, keeping temperatures even. Choose the material to suit the load and hygiene regime:

  • Stainless steel — durable, fully cleanable; best for food and washdown.
  • Polymer-coated steel — corrosion-resistant, lower cost.
  • Food-grade plastic — light, washable, no corrosion.

Load capacity is typically 50–200 kg per shelf depending on the system.

Hygiene note: In food rooms, prefer stainless or food-grade-plastic shelving with smooth, cleanable surfaces and no open box-section that can trap water. This supports the cleaning and HACCP regimes in Food safety & HACCP compliance.

Meat rails

Ceiling-mounted galvanised or stainless rails carry hanging carcasses, rated per linear metre. Confirm the ceiling-panel load path before specifying: hanging loads must be carried by a reinforced rail or the building structure, not the panel skin alone.

Interior lighting

Use LED only in cold rooms — low heat output means less parasitic load, and LEDs cold-start reliably.

  • Specify IP65 or higher so fittings survive wet cleaning.
  • Use door- or motion-activated switching to save energy and avoid heat gain from lights left on.

Accessory availability and ratings vary by configuration and are confirmed at quotation. For current options and pricing, contact [email protected].

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