Setpoints and humidity
Use product-specific temperature and humidity requirements. The original guide gives examples of 2–5°C for produce, 0–4°C for dairy/meat, −18 to −22°C for general freezing and −30 to −40°C for blast freezing. These are examples, not universal storage specifications.
Insulation, defrost and compressors
Review airtight joints, door seals, thermal bridges, defrost timing and compressor sizing. Inspect operating data and energy use to identify avoidable losses. Defrost should address actual icing without adding unnecessary heat.
Check the applicable requirements
Refrigerant choice and maintenance may carry F-gas obligations. Building energy requirements depend on the installation. TM44 concerns air-conditioning inspections; it should not be presented as blanket cold-room certification. Ask a competent adviser to check current obligations for your system.
Adapted from UK Coldroom’s published guide. Original article