Cold air must reach every part of the load and return to the evaporator.
In short: use shelving, keep clear of air inlets and outlets, and follow the equipment manufacturer's clearances.
Do not place products directly on the floor where they block cleaning or drainage. Keep raw products separated from ready-to-eat food according to the hygiene plan. Do not stack cartons against sensors, lights, doors or panel joints that need inspection.
Rotate stock so older dated items are used first where appropriate. Avoid unstable piles and confirm rack and floor load limits.
How a cold room actually cools
Cold air is discharged from the evaporator, sweeps across the stored product, absorbs heat, and returns to the evaporator to be re-cooled. Block any part of that path and you create warm spots — even though the thermometer at the sensor may still read on target. The sensor sees the air it sits in, not the carton wedged against the wall.
Golden rules
| Rule | Clearance | Why |
|---|---|---|
| Never block the evaporator | ≥ 100 mm all round | It is the source of cold air; blocking it blocks cooling. |
| Keep gaps to walls and ceiling | 50–100 mm | Lets air circulate behind and above stacks. |
| Elevate product off the floor | ≥ 100 mm | Hygiene plus floor-level air circulation. |
| Use shelving, not floor stacking | — | Air flows around shelved product; solid floor stacks create cold/warm spots. |
| Keep the return-air path clear | — | Warm air must get back to the evaporator to be re-cooled. |
Related articles
- Daily operation overview
- Door discipline
- Temperature monitoring
- Loading new products
- Refrigeration units
- How cold rooms work
For help reviewing your shelving and airflow layout, contact [email protected].
