ETS Engineering Cooling Systems


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Sarayköy Dağyaka Mevkii Dağyaka Caddesi Kahramankazan/Ankara



Cooling room is a common way to cool down fruits and vegetables after they are harvested. Like the name indicates, the idea is to chill the products once they are picked. Cooling off produce helps prevent damage from softening, wilting, molds, and bacteria.Fruit and vegetable cold storage can be produced in desired dimensions and features.


A cold room is a type of refrigeration chamber or insulated space designed to maintain an artificially generated temperature or range of temperatures. Cold rooms are used for storing temperature-sensitive, perishable items, such as food items and pharmaceutical products like vaccines. Cold rooms can vary in size from very small walk-in rooms to very large warehouse storage. The usage areas of cold rooms are quite wide.


As soon as potatoes and onions are harvested, they start ageing. If they are not stored in a suitable atmosphere, they will get damaged within a few days. The best way to preserve them is to store them in a properly ventilated cold room with the right temperature. With proper ventilation and appropriate storage conditions; , it ensures to minimize the mass loss and the reduction in product quality.


Extending the post-harvest life of the products is possible with cooling systems and atmosphere-controlled storage. Controlled atmoshpere cold storage is a type of storage method using special technology. By using controlled atmosphere cold storage, natural aging process of fruits and vegetables is slowed down by lowering the level of oxygen and keeping CO2 in certain levels. . The cooling system is the same as standard cold stores. On the other hand, it is necessary to change the air composition in the room and to provide gas tightness to help protect this changed air. Additionally, this system prevents bacterial growth and spread, and doubles storage life of the product without the use of any chemicals. Controlled atmosphere storage, which lengthens storage durations two or three times more particularly for apples, pomegranates, grapes, pears and kiwis, allows producers to market their products with the best selling prices.


Milk and dairy products are products with a short shelf life that must be stored in a cold storage. For this reason, animal foods such as milk, cheese and yoghurt should be cooled as soon as possible after their production. Various microorganisms contaminating milk from outside spoil the natural structure of milk or cause various difficulties in processing products such as cheese and yoghurt. Since it is not possible to prevent contamination of dairy products with microorganisms from the outside, these products must be processed and stored as soon as possible. Milk should be stored as short as possible immediately after milking and its interaction with the outside environment should be stopped. The best possible storage conditions are below 10 ° C. Thus, the activities of bacteria in milk are reduced to a minimum. Milk and dairy products should normally are consumed within a few weeks. However, with the use of cold storage, the life of foods such as milk, yoghurt and cheese can be increased up to a few months.


Meat cold room is mainly used for the cold processing of meat carcasses such as cattle, and sheep. In order for meats to maintain their quality and flavor, they must be cooled and frozen effectively. Harmful bacteria begin to develop in raw meat from the moment an animal is slaughtered, making storage an incredibly time sensitive process. Cooling and freezing are the most common and effective methods of preservation applied in meat and meat products. The freezing point of the meat is between -1.5 °C and -1.7 °C. If the temperature of the meat is reduced below the freezing point it has, the meat freezes. Depending on the degree of freezing and The Shape of the meat storage times can be increased more or less. The first thing to understand when considering storage options is that not all meats are equal and that their storage times reflect this. It’s important to remember that the fat and water content, as well as the size of the cut, will change how long a piece of meat should be stored for in a blast freezer. The expert staff of ets engineering examines your needs and makes the appropriate cold storage design for you.