Restaurant under refurbishment, a fast opening, a seasonal catering contract, an institutional kitchen: the containerised cold room deploys where a built-in room would take months. Pre-charged R290, HACCP compliant, traceability ready.
Catering is a fast-changing sector. Business takeovers, refurbishment, expansion, the tourist season — all moments where a built-in cold room is too slow. The containerised unit arrives in 8–12 weeks, works on the day of delivery, and stays mobile to follow your activity.
Commercial catering is subject to the EU hygiene package. Cold-room obligations: controlled temperatures (≤ +4 °C for sensitive products, ≤ −18 °C for frozen goods), traceability through temperature recording (at least twice a day), washable materials, and a formalised cleaning plan. Our Dixell control keeps a temperature history accessible for HACCP.
Source: Regulation (EC) 852/2004 — HACCP plan
The average restaurant needs both: positive for fresh produce, negative for frozen. Our 20 m³ dual-zone room covers exactly that within the footprint of a single container.
For restaurants in open service with frequent access: a thermal lobby plus strip curtain that saves 15–25 % in consumption and stabilises temperature through the peaks.
Our quotation delivers a partial hygiene plan pre-filled for the cold-room side (probes, alarms, recording frequency) that slots into your existing HACCP file.
Small restaurant, 30–50 covers per service: 10–15 m³ positive plus a built-in freezer top-up. Restaurant of 80–120 covers: 20 m³ dual-zone (15+5). Large-capacity restaurant of 150+ covers or wholesale caterer: 25–30 m³ dual-zone. Institutional kitchen (>500 meals a day): 40 m³ industrial with a refrigeration partner. Our quotation refines this around your menu (seasonal ingredients, supplier delivery frequency).
You take over a restaurant and gut and rebuild the kitchen. The containerised room sits in the yard or a temporary parking space, you operate from it through the 3–8 months of works, then you decide: keep it (mobile, resaleable), move it to another site, or sell it on. The net cost of the operation is often below renting a container from a short-term hire firm.
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
Our standard Dixell XR60CX control includes two redundant NTC probes (set-point plus safety). For HACCP, add the USB logger option (around 280 € ex VAT) or the mobile/4G remote monitoring (around 650 € ex VAT) that exports readings as CSV/PDF. Compatible with the HACCP tools on the market.
Yes, and it is common. Many restaurants start with a temporary container and end up keeping it permanently (saving on a built-in room while keeping mobility). Just check local planning rules with your municipality — most accept a cold-room container in a rear yard, and small equipment is often exempt from a building permit, but this varies by country.
For an event caterer storing 300–500 covers in preparation (cocktail, wedding): 20 m³ positive is enough if you work to day-before supplier deliveries. To store the equivalent of 1,000+ covers (prepared dishes, drinks, canapés), step up to 30 m³ or a dual-zone room.