Coolroom sizing depends on your storage volume requirements, turnover rate, and product type. As a guide, restaurants typically need 10-30m³, butchers 15-50m³, and farms 30-100m³+. We assess your actual needs including peak storage times, delivery schedules, and future growth plans to recommend the right capacity. Temperature requirements also affect sizing—frozen storage needs more powerful refrigeration than chilled storage.

Commercial coolroom costs vary significantly based on size, temperature requirements, and installation complexity. A small walk-in chiller (5m³) starts around $8,000-$12,000, while larger custom installations can range from $15,000-$50,000+. Factors affecting cost include insulation thickness, refrigeration capacity, shelving, lighting, and whether it's a new build or retrofit. We provide detailed quotes with transparent pricing and financing options available.

Coolrooms maintain temperatures between 0-5°C for chilled storage of fresh produce, dairy, and prepared foods, while freezer rooms operate at -18°C to -25°C for long-term frozen storage. Freezer rooms require more powerful refrigeration, thicker insulation (typically 150-200mm vs 100-150mm), and stronger door seals. Running costs for freezers are significantly higher due to the extreme temperature differential and energy needed to maintain sub-zero conditions.

Commercial refrigeration requires servicing every 3-6 months depending on usage intensity and environment. High-use restaurant equipment needs quarterly checks, while farm storage might be serviced twice yearly. In East Gippsland's coastal areas, more frequent servicing combats salt corrosion. Regular maintenance includes cleaning condenser coils, checking refrigerant levels, testing safety controls, inspecting door seals, and verifying temperature accuracy. Preventative maintenance prevents costly breakdowns and ensures food safety compliance.

Safe food storage temperatures are mandated by Food Standards Australia. Chilled perishables must be stored at 5°C or below, with 0-2°C ideal for meat and seafood. Frozen goods require -18°C or colder. Fruits and vegetables vary: leafy greens prefer 0-2°C, while some fruits need 7-10°C. We install accurate digital temperature monitoring and can set up alarm systems to alert you if temperatures drift outside safe ranges.

Yes, we regularly retrofit coolrooms and freezers into existing buildings. We assess structural suitability, floor loading capacity, electrical supply adequacy, and drainage options. Modular coolroom panels can be assembled inside most buildings with standard ceiling heights. We handle all electrical work, drainage installation, and building compliance to ensure your new refrigeration integrates seamlessly with your existing facility.

Absolutely. Commercial refrigeration failure can mean thousands of dollars in spoiled stock. We offer 24/7 emergency service for commercial clients across East Gippsland. Our technicians carry common spare parts and can often repair systems on the first visit. For restaurants, cafes, and food businesses, we prioritize emergency calls to minimize downtime and prevent product loss. Call 0429 471 990 anytime for urgent commercial refrigeration repairs.

We use environmentally-friendly refrigerants compliant with Australian regulations. For new installations, we typically specify R448A, R449A, or R452A—modern low-GWP refrigerants that replace older R404A. For smaller systems, R410A or R32 may be appropriate. All our technicians are ARCtick certified refrigerant handlers. We can also service and maintain systems using older refrigerants while recommending upgrade paths to more efficient, environmentally-sound alternatives.