Supermarkets are the establishments that, by their nature, have the greatest variety of goods that need to be stored and retailed.
These goods must therefore be stored and maintained in cold rooms for correct conservation, and for this reason the quality of both the cold room and the insulating door is of fundamental importance.
There are, of course, differences depending on the type of supermarket or cold logistics centre, depending on their size and the variety of food products on offer, where the functionality of storage is the same.
The main problem, therefore, is to have different cells that can store different types of product and these, following both the standard and the various certifications, need environments that are sometimes completely different from each other.
Apart from the low-temperature refrigeration line for frozen and deep-frozen foods, whether packaged or loose, where cold stores must be calibrated at a temperature of between -18 and -25 degrees Celsius so that their degradation process does not begin, all other foods are stored at temperatures permanently below +10 degrees Celsius but, and this is precisely the characteristic of supermarkets, these differ by only 2/3 degrees depending on the type of goods, which is essential for the constant maintenance of the products.
Take fruit and vegetables, for example: Both fruit and vegetables can be stored at higher temperatures, up to +8 degrees Celsius, but if they are not in their natural state but already packaged and ready to use (such as salads in bags) or have to be stored for out-of-season use, care must be taken as these products are not stored in their natural state but in their packaged state, care should be taken as these types of fruit and vegetables need a lower temperature for storage, ranging from +4 to +6 degrees Celsius for pre-packed salads and +2 to +4 degrees Celsius for out-of-season products.
In a supermarket there are also eggs and the products, which tend to be fresh, whose base is the same eggs; this kind of goods need a conservation temperature that must be permanently below 5 degrees while at the same temperature, which can be between +4 and +6 degrees centigrade, can be kept instead all cold cuts and milk with all its derivatives, including fresh cheeses.
With regard to all types of meat (i.e. poultry, poultry, beef, pork), whether already packaged or available at the counter, this must be kept at +2 degrees, while an exception must be made for fresh fish, for which it is preferable to keep the temperature just above zero, between +1/+2 degrees centigrade.
It is clear, therefore, that the cold store is of fundamental value for the conservation of the cold chain and the optimal functioning of the supermarket or logistics centre where it is essential to organise several cold stores with different temperatures.
In addition, given the tendency to have a considerable flow of perishable goods and a fast turnover of perishable goods, most medium to large refrigeration areas must have a temperature-conditioned area (pre-cell) in front of the cold rooms or freezer room, used as a hallway and distribution area for the rotation (incoming and outgoing) of goods.
This area, which can be used for both incoming before storage and outgoing when the goods are sent to the point of sale, also allows the handling of those foods that are considered perishable by law, such as those with covers, filled desserts (specifically with cream or fresh egg and milk custard) and yoghurt in all types and formats.
The dedicated area, at a temperature set at +10/+12 degrees centigrade, will allow the staff to carry out control and placement operations more easily and quickly. Regular handling and placement on the sales shelves, forming the basis of correct cold chain management, will guarantee shelf-life within the minimum term of conservation (TMC): the date by which the food product on the shelf retains its specific properties without any risk to the consumer’s health.
Continuing on the path of preservation, supermarkets and logistics centres require cold rooms to store and maintain products at temperatures below 0°C (Low Temperature). An example of keeping products at negative temperatures is ice cream, which requires a temperature of between -10 and -12 degrees Celsius, and frozen food, which must normally be kept below 18 degrees Celsius.
Whatever the need may be in the point of sale, in fact, doors for positive temperature (Chiller) or negative temperature (Freezer) are available , hinged and sliding as well the semi-insulating doors of MIV Insulating Systems (technical doors such as the Tipo Ufficio and Va & Vieni models) allow the optimisation of temperatures in the various processing areas and therefore significant energy savings.
As far as handling areas are concerned, moreover, Fast Roll and Fast Folding doors are the ideal solution for every type of operation and requirement, even highly customised, of the customers.