Fresh fish needs a constant 0 to +2 °C, high humidity (95 %), a floor that washes down with plenty of water, and perfect drainage. A dedicated fishmonger configuration is available across our 10–30 m³ models.
The fishmonger is a demanding application, with loyal customers who pay close attention to technical detail. The floor, the drainage and a constant 0/+2 °C make all the difference. Our 'fishmonger floor' option covers all three.
Under Regulation (EC) 853/2004, fresh fishery products must be kept close to the temperature of melting ice (0 to +2 °C). A retail fishmonger should have a dedicated cold room, separate from the sales area, with floor and walls that wash down with plenty of water and direct drainage to the waste network through a sealed trap. National implementation may add detail.
Source: Regulation (EC) 853/2004 — fishery products
Dedicated fishmonger option: washable concrete floor, central stainless channel drain Ø 100 mm, 2 % fall to a sealed trap. Daily hose-down with no risk to the structure.
Dixell control calibrated for the low-positive set-point. A safety probe cuts the compressor if the temperature drops below −1 °C (preventing accidental freezing of fresh fish).
The same configuration as for florists but at a lower set-point. Prevents fish drying out in storage.
A fishmonger produces a lot of water (melting ice, fish juices) and a lot of scales. A daily hose-down is essential. Our power-floated concrete floor plus central channel drain plus washable food-grade walls (white lacquered steel, food-grade seals) handles this without premature wear. We recommend a pressure washer below 80 bar (no more, or the seals will work loose over 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
Not in the same room when volumes are low: dedicated separate shelves are enough. For high-volume fishmongers (300+ kg a day) or seafood caterers, two separate rooms or a dual-zone room is recommended to respect the forward-flow principle and avoid cross-contamination.