We provide cold room products & solutions to various segments that require temperature & humidity control for preservation.
Choosing the right storage format depends on your commodity, scale, and market requirements. We design and build all three systems.
| Parameter | Bag Cold Storage | Bulk Cold Storage | Box Cold Storage |
|---|---|---|---|
| Storage Duration | 6–8 months | 10–11 months | 10–11 months |
| Automation Level | Manual | High | Medium–High |
| Lot Traceability | Excellent | Limited | Excellent |
| Handling Losses | Higher (manual) | Very Low | Low |
| Best Suited For | Farmers, traders | Large processors | Chip & fry processors |
Precise temperature control is the single most critical factor in cold storage success. Incorrect conditions lead to sprouting, weight loss, and quality degradation.
Temperature: 2–4°C
Humidity: 90–95% RH
At this range, potato respiration slows significantly, sprouting is inhibited, and weight loss is minimised.
Temperature: 7–10°C
Humidity: Controlled
Higher temperatures prevent cold-induced sweetening — which causes dark discolouration during frying. Critical for chip and fry processors.
Dormancy: 2–3°C
Pre-planting: Raised to 12–15°C
Stored cold during dormancy, then temperature is gradually raised to encourage uniform sprouting before planting season.
Freshly harvested potatoes are cured at 12–18°C with high humidity for 10–14 days before cooling begins — allowing wound healing and skin setting.
Proper stacking patterns with adequate gaps between blocks and correctly positioned cooling units ensure every bag receives consistent airflow.
Temperature sensors at multiple locations within each chamber — top, middle, and bottom — with SMS/email alerts for any deviation from target conditions.