China cold storage solution provider
For seafood processors and exporters, cold storage isn’t just about freezing—it’s about preserving value. But before investing, buyers ask:
📦 Option 1: Standard Frozen Seafood Storage (–25°C)
| Parameter | Specification |
|---|---|
| Typical Size | 200 m² × 4m height = 800 m³ |
| Storage Capacity | 220 – 260 metric tons (palletized, block-frozen) |
| Best For | Long-term bulk storage before export |
💰 Total Investment:
190,000– 230,000 USD (turnkey)
Includes:
- 150mm PU insulation
- Bitzer 25–30HP semi-hermetic compressor
- Ceiling evaporators with hot-gas defrost
- Manual sliding doors + basic monitoring
💡 Most cost-effective solution for commodity seafood with stable demand.
📦 Option 2: Blast Freezer for IQF or Whole Fish (–35°C)
For quick-freezing fresh catch within hours of landing
| Parameter | Specification |
|---|---|
| Typical Size | 120 m² × 4m = 480 m³ (smaller footprint, high airflow) |
| Throughput Capacity | 15–20 tons per 24-hour cycle |
| Best For | High-value IQF shrimp, whole snapper, lobster |
💰 Total Investment:
320,000– 400,000 USD (turnkey)
Includes:
- 200mm PU panels (critical for –35°C stability)
- Twin 40HP compressors with cascade system
- High-velocity evaporators for rapid core freezing
- Auto-loading trolley system (optional)
⚠️ Higher upfront cost—but locks in freshness, enabling premium pricing in EU/US markets.
📦 Option 3: Ultra-Low-Temp for Salmon & Sashimi (–60°C)
For premium salmon, tuna, or sashimi-grade seafood
| Parameter | Specification |
|---|---|
| Typical Size | 100 m² × 3.5m = 350 m³ |
| Storage Capacity | 80 – 100 metric tons (vacuum-packed fillets) |
| Best For | Japanese/Korean/EU sashimi supply chains |
💰 Total Investment:
500,000– 700,000 USD (turnkey)
Includes:
- 250mm specialized PU insulation
- Cascade refrigeration system (two-stage compression)
- Stainless steel interior (food-grade compliance)
- Full remote monitoring with audit trail logging
🔑 Required for sashimi certification—without –60°C, you can’t sell as “sushi-grade.”
🌍 Real-World Insight
A seafood exporter in Mombasa, Kenya built a 400m² frozen seafood cold room (–25°C) to support its EU-bound shrimp business:
- –25°C Frozen Shrimp Storage: $ 215,000 → stores 280 metric tons of block-frozen black tiger shrimp for weekly container shipments to the Netherlands
Result: Passed EU veterinary inspections with zero temperature deviations, reduced rejections from 12% to 1.5%, and doubled export volume within one year—turning seasonal catch into year-round revenue.