Your Trusted Meat Cold Storage Engineering Partner in China
Looking at a meat cold storage project? Equipment matters. But not as much as whether the whole setup fits what you actually do day in, day out. We don’t hand out the same plan to everybody — poultry’s one thing, red meat’s another, and your volumes change everything. The design follows your needs, not some checklist.
From design through commissioning, one team sees it through. No bouncing between suppliers, no one to blame but us if something’s off. We match the gear to the job, keep temperatures where they should be, and install it right — less waste, smoother operation.
Get your customized meat cold storage solution.
Types of Meat Cold Storage Solutions
From fresh meat preservation to rapid freezing, different meat products need different storage conditions. HeShun designs meat cold storage that fits your product type, workflow, and how you operate.
Fresh meat needs short-term turnover at 0°C~+4°C — cold enough to keep its texture, color and moisture, but not frozen.
For long-term storage or bulk inventory, frozen storage is the way to go. At- 18 °C to- 25 °C, whole carcasses, meat cuts, and processed products stay good for months.
Processed meat needs fast freezing to keep its quality. Quick-freezers run at- 35 °C to- 45 °C, dropping product temperature fast so ice crystals don’t damage the tissue or suck out moisture.
Advantages of HeShun Meat Cold Storage Solutions
Chicken, beef, frozen, fresh — they all ask for different things. Standard plans don’t work. We need to know what’s going in, how long it stays, and how the product moves. Then we build the meat cold storage around that.
Running your facility is already enough. Chasing a designer, supplier, and installer on top of that? No thanks. We keep it contained — planning, gear, construction, startup. One team.
Temperature drifts and meat suffers. Dries out, loses color, quality drops. We dial in the refrigeration loop and air movement. Every corner of the room holds the same temp. That’s what keeps quality where it should be and losses from climbing.
Where the chiller sits relative to the freezer matters. So does how product moves from blast freezing to long-term hold. Bad layout costs time — people walk more, product waits longer. We arrange zones around your actual flow.
Nobody wants a high power bill. Size the gear to the actual load, add automated controls — better numbers on the power bill. Less strain on compressors, fewer service calls.
Handover isn’t the end. We train on-site. Inspect regularly. Pick up when you call. A meat cold storage should run right for years — not just the first season.
More About Our Meat Cold Storage
- Solutions
| Comparison Category | Fresh Meat Cold Storage
| Frozen Meat Storage | Meat Quick Freezing Storage |
| Primary Purpose | Short-term preservation, sorting, and distribution turnover of fresh meat | Long-term storage of frozen meat to ensure stable supply | Rapid freezing of meat products to lock in quality |
| Temperature Range | 0°C to +4°C | -18°C to -25°C | -35°C to -45°C |
| Storage Duration | Several days to several weeks | Several months to over a year | Rapid freezing followed by transfer to frozen storage |
| Suitable Products | Fresh beef, pork, lamb, poultry, and chilled meat | Frozen beef, pork, poultry, lamb, and packaged frozen products | Slaughtered carcasses, meat cuts, meatballs, sausages, and other meat products |
| Core Function | Maintains freshness, minimizes moisture loss, and reduces quality degradation | Extends shelf life, reduces inventory loss, and meets long-term supply needs | Rapidly passes through the zone of maximum ice crystal formation to minimize cellular damage and preserve meat texture |
| Temperature & Humidity Control | High-humidity design to reduce moisture loss and surface dehydration in fresh meat | Stable low-temperature operation to minimize temperature fluctuations and freeze-thaw risks | Precise control of freezing speed to ensure uniform freezing |
| Typical Applications | Meat distribution centers, fresh food supply chains, food processing enterprises | Meat processing plants, cold chain warehousing centers, wholesale logistics bases | Slaughterhouses, export-oriented food processing plants, large-scale meat product enterprises |
What meat, roughly how much, target temp, and what the site looks like. Send those, and we’ll come back with a design, equipment list, and price.
Small one, a few weeks. Big facility for a slaughterhouse or distribution center — figure several months from design through handover. We’ll give you a firm timeline after we see the scope.
Not a good idea. Fresh needs humidity and above-freezing temps. Frozen needs cold and dry. Those two don’t work in the same room. Most operations running a mix go with multi-zone setups — separate spaces, different conditions.
Three things. Enough insulation. Refrigeration sized to the actual load. Controls smart enough to dial back when not needed. Get those right and power draw drops without losing stability. That’s where we focus on a meat cold storage.