Cool room vs freezer room: what's the difference?
They look similar, but a cool room and a freezer room are built differently and used for different things. Here's how to tell which one you need.
The simple difference: temperature
A cool room (also called a cold room or chiller) typically runs between about +2°C and +5°C — ideal for fresh produce, dairy, drinks, meat and general chilled storage. A freezer room runs around −18°C to −22°C, for frozen goods and long-term storage.
How the build differs
Because a freezer room holds a much lower temperature, it needs thicker insulated panel, an insulated floor (a cool room can often sit on the existing slab), heated door frames to stop icing, and greater refrigeration capacity. That's why a freezer room costs more to build and run than a cool room of the same size.
Energy and running costs
Freezer rooms use more energy simply because of the temperature difference they maintain. Good design — right-sized plant, quality panel, well-sealed doors and efficient controls — makes a big difference to running costs in both cases.
Which should you choose?
Choose a cool room if you're storing fresh or chilled product; choose a freezer room if you need frozen storage. Many sites need both — a combination cool/freezer room, or separate rooms off one system. We design to your stock and workflow; see our coldroom installation page or ask us.