China cold storage solution provider
In the seafood industry, freshness is everything. To ensure stable quality and long-term preservation, most seafood wholesalers and distributors rely on large-scale cold storage facilities. Among them, a 1000m² seafood cold storage warehouse is one of the most common and efficient configurations for regional seafood markets and processing hubs.
So, how much does it cost to build one—and what storage capacity and energy consumption can you expect?
1. Estimated Construction Cost for a 1000m² Seafood Cold Room
The total investment depends on temperature range, storage type, and equipment configuration. Based on market data from China (converted into USD), here’s a general cost reference:
| Cold Storage Type | Temperature Range | Estimated Cost (USD/m²) | Total Cost (Approx.) | Storage Capacity |
|---|---|---|---|---|
| Chilled Seafood Cold Room | -5°C to 0°C | $95 – $130 | $95,000 – $130,000 | ~450–500 tons |
| Frozen Seafood Storage | -18°C to -25°C | $140 – $200 | $140,000 – $200,000 | ~400–450 tons |
| Tuna Ultra-Low Temp Freezer | -50°C to -60°C | $900 – $1,200 | $900,000 – $1,200,000 | ~250 tons (high-value fish) |
💡 Note: Costs include refrigeration units, insulation panels, control systems, electrical installation, and on-site labor. Actual prices may vary by project location and equipment configuration.
2. Storage Capacity & Operational Design
A 1000m² seafood cold room with a height of 4 meters offers about 4000m³ of usable space—enough for approximately 400–500 tons of seafood products, depending on product type and packaging density.
Typical configurations include:
- Frozen fish and shrimp storage (-18°C)
- Raw seafood processing & blast freezing (-25°C)
- Defrosting or buffering rooms (0°C)
- Tuna storage (-60°C ultra-low temperature)
Many facilities are designed with multiple temperature zones to handle storage, freezing, and thawing operations efficiently within one complex.
3. Energy Efficiency & Refrigeration System
Because seafood cold rooms run continuously and handle frequent loading and unloading, energy efficiency is a critical design factor.
- Refrigeration system: Parallel screw compressor unit (Hanbell or Bitzer), air-cooled condenser
- Evaporator type: Ceiling-mounted DL series fan coil or aluminum tube evaporator
- Insulation panels: 120mm–150mm polyurethane sandwich panels for strong heat insulation
- Interior finish: Stainless-steel wall panels to resist salt corrosion and moisture damage
With this setup, monthly power consumption typically ranges from 15,000–25,000 kWh, depending on product turnover and outside temperature. Optimized system design can reduce energy usage by up to 20% annually.
4. Construction Period & ROI
- Design + installation period: ~40–50 days for a 1000m² cold room
- Average service life: 15–20 years with proper maintenance
- Return on investment: Typically within 2–3 years, depending on operation scale and electricity cost savings
A well-designed seafood cold room not only preserves freshness and reduces product loss but also helps stabilize supply during off-season periods—allowing exporters and wholesalers to capture higher market prices.