Meat aging, storage of carcasses and cuts, conservation of processed products. The butcher-charcutier is a demanding customer: temperature precision (±0.5 °C), controlled humidity, and full traceability. Our R290 pre-charged rooms meet the artisan brief.
The artisan butcher-charcutier needs two things from the room: stability (no temperature swings that ruin the aging) and hygiene (washable materials, a non-slip floor, easy traceability). Our catalogue is built to tick both as standard, with no special configuration surcharge.
Butchery and charcuterie fall under Regulation (EC) 853/2004 on products of animal origin. Temperature control is central: beef carcasses aged at about +2 °C / 75 % RH, pork carcasses at +2 to +4 °C, minced meat held at ≤ +2 °C, and cooked charcuterie at ≤ +4 °C. The room must allow a rapid pull-down and stable holding, with recorded daily monitoring. Exact thresholds and recording duties can vary by national implementation.
Source: Regulation (EC) 853/2004 — hygiene rules for food of animal origin
Precise control to the half-degree, with humidity managed through a gentle defrost cycle. For premium dry aging: an ultrasonic humidifier option.
Removable stainless shelves, four levels, adjustable height. Compatible with high-pressure washing (IP69K option).
Food-grade floor with a fall towards a stainless drain (Ø 80 mm). Non-slip when wet and washable with plenty of water.
For high-volume butcheries with frequent access: a thermal lobby at the entrance to limit cold loss. Cuts consumption by 15–20 %.
Neighbourhood butcher (small footprint, carcasses bought once a week): 10–15 m³ is enough. Butcher running long aging (beef carcasses 21+ days): 20–25 m³ to rotate across several batches. Butcher-charcutier with a production workshop: 25–30 m³ plus a separate freezer room for frozen stock. Larger caterer-butcher: 40 m³ or a mixed dual-zone room. Our quotation sizes precisely around your throughput.
Dry aging is gaining ground with premium butchers. It demands strict conditions: +1 to +2 °C, 75–80 % RH, and continuous UV-C to limit surface flora. Our standard positive rooms suit this with the UV-C option (+650 € ex VAT) and the precision humidifier (+1,200 € ex VAT). To be confirmed in the quotation against your aging brief.
Three typical cases. First: your town-centre shop has no dedicated store room — the containerised room sits in the yard and frees up retail space. Second: you take over a business with a tired built-in panel room — instead of refurbishing (5–8 weeks of works), you drop a new container alongside. Third: you open a second shop or workshop — the container is mobile and can be relocated in five years' time.
The 10 m³ (roughly 350 cu ft) is our entry point: the most compact small cold room that still works as a genuine professional unit. It arrives pre-charged with R290, runs on a standard 230 V single-phase supply, and can be sited almost anywhere without a heavy concrete slab. A best-seller for game-hunting groups, small butchers, florists and restaurants on temporary premises.
From 5,800 € ex VAT
Core of the range · 20 m³The 20 m³ (roughly 700 cu ft) is our best-seller. It has the capacity for a wholesale butcher, an active hunting syndicate, a mid-sized restaurant or a market garden handling post-harvest stock. Pre-charged with R290, 100 mm PIR insulation, 400 V three-phase. This is the format where the cost per m³ is at its best.
From 8,200 € ex VAT
R290 pre-charge limit · 30 m³30 m³ (roughly 1,060 cu ft) is the boundary of our pre-charged R290 catalogue. It is the format for farms handling post-harvest stock, caterers with large seasonal volumes, wholesale butchers and shared hunting estates. Above this point we switch to empty delivery, with the unit charged on site by a certified F-Gas engineer.
From 11,500 € ex VAT
Yes. Our models are CE marked, EN 378 and ATEX compliant, and built to food-industry hygiene standards (food-grade lacquered steel, washable T-floor, food-grade EPDM seals). Your hygiene plan identifies the room as cold-chain equipment — supplying our CE data sheet, the commissioning report and the temperature log is enough. No butcher customer of ours has been pulled up on this point.
R290 is quieter than traditional HFCs (variable-speed compressor). Sound pressure measured at 5 m: 48–52 dB(A) at nominal running — comparable to the ambient level of a residential setting. For quiet locations at night, choose the scroll compressor option with a frequency inverter: it drops to 42–44 dB(A) (+ about 800 € ex VAT), below a domestic air-conditioning split unit.
Standard: a single-leaf hinged door 900 × 2,000 mm, heated seal (on the negative side), and a security lock. For larger butcheries moving trolleys or whole carcasses: a double-leaf door (service leaf 900 plus 1,800 access) on request (+ 800 € ex VAT). For frequent access: an additional plastic strip curtain that saves around 20 % in consumption.