Bakers and snack food producers need to consider many factors when it comes to cold storage and refrigeration, including whether they purchase their own equipment or use a third-party provider. Energy efficiency, food safety, government regulations and a variety of other issues all require evaluation.
Energy costs related to cold-storage facilities can reach tens of thousands of dollars per month, says Michael G. Smith, director of project development, Stellar, Jacksonville, FL, an architecture, engineering, construction and mechanical services firm that designs and constructs cold storage facilities, as well as other industrial facilities.