Negative Cold Room
High performance in Morocco
Negative cold rooms for high-performance freezing and frozen storage (-18°C to -25°C). Reinforced PIR insulation up to 200mm. National partner in Negative Industrial Refrigeration, FCE manages the installation, maintenance and repair of your sensitive sites nationwide.
Designed for intensive freezing
A temperature ranging from -18°C to -25°C requires absolute control over heat loss. That's why we use reinforced PIR insulation (up to 200mm). FCE, an expert in industrial refrigeration, secures your production chains and frozen storage warehouses in Morocco.
Freezing tunnels
We also design specific equipment for the food industry requiring flash freezing.
Industries equipped by us
From the fishing port to the processing plant, we cover all links in the frozen food chain.
Slaughterhouses & Meats
Freezing tunnels for carcasses and cuts
Fishmongers & Ports
Quick freezing of seafood
Frozen Logistics
Negative refrigerated distribution platforms
Industrial Bakery
Cooling cells for dough pieces
Agri-food Industry
Large-scale production and freezing lines
Ice Creams & Desserts
Manufacture and storage of ice creams
Company Negative Cold Room everywhere in Morocco
Wherever your plant, cold storage warehouse or logistics platform is located, our teams specialized in negative cold rooms and negative industrial refrigeration manage the installation, maintenance and repair of your negative cold room.
What is a negative cold room?
A negative cold room holds a temperature between −18 °C and −25 °C. It stores frozen goods: frozen meat and fish, ice cream and frozen desserts, frozen vegetables, seafood.
A negative room is not simply a positive room set colder. The temperature difference with the outside, which can exceed 60 °C in Morocco in summer, demands reinforced insulation, systematic treatment of thermal bridges and above all a heated floor.
Without a heated floor, cold gradually reaches the subsoil: ground moisture freezes, expands and lifts the slab. The process is slow, irreversible, and it ruins the enclosure.
Which temperature for your products
| Products | Recommended temperature |
|---|---|
| Frozen foods | −18 °C |
| Ice cream and frozen desserts | −20 °C to −25 °C |
| Frozen meat | −18 °C |
| Frozen fish | −18 °C to −25 °C |
| Products being blast frozen | Down to −40 °C in a tunnel |
What changes compared with a positive cold room
Six design differences, all driven by the temperature gap with the outside.
- Reinforced insulation: 100 to 200 mm against 60 to 100 mm for positive rooms
- A heated floor, essential to prevent ground freezing and slab heave
- Systematic treatment of thermal bridges at every joint
- Defrost by electric elements or hot gas, more frequently
- Reinforced doors and suitable curtains: every opening is costly
- Significantly higher consumption for the same volume
Converting an existing positive room into a negative one is rarely feasible: neither the insulation nor the floor was designed for it.
Freezing and blast freezing are not the same
The distinction is technical and it changes the quality of the final product.
- Slow freezing: ice crystals form large and tear the product's cells
- Blast freezing: crystals stay small and preserve texture
- A blast tunnel goes down to −40 °C to cross the critical zone quickly
- On thawing, a blast-frozen product loses far less water than a slowly frozen one
This is why a blast tunnel is justified as soon as you freeze at the end of production, rather than storing goods that are already frozen.
Frequently asked questions
Why does a negative cold room need a heated floor?
Without one, cold travels down into the subsoil and freezes ground moisture. As it freezes, the water expands and gradually lifts the slab. The process is slow but irreversible, and it eventually makes the enclosure unusable.
What is the difference between freezing and blast freezing?
Speed, and therefore ice crystal size. Slow freezing forms large crystals that tear the product's cells; blast freezing forms small ones that preserve texture. The difference shows on thawing.
Does a negative room consume much more?
Yes, considerably, for the same volume. It is a parameter to build into the study: over fifteen years, the consumption gap between good and poor insulation far exceeds any saving made at purchase.
Can a positive room be converted to negative?
Rarely. The insulation is insufficient and the floor was not designed for it, which exposes the subsoil to freezing. In most cases a new build costs less than a conversion.
Related solutions
Secure your deep freeze chain
Take no risks with your meat, fish and frozen goods. Demand a reliable, robust and durable refrigeration installation.