Cold rooms:

Features:
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The industrial refrigerators are easily adapted to any need, size and capacity.
Key Incorporated lighting on / off button it. The junction between panels, is pr
otected with rubber sealant composition, specially designed for proper cold brea
k. The practical modular system allows to expand the size of the camera to adapt
to the alterations, modifications, division, etc. encountered. Refrigerating eq
uipment, may be provided by Friotec or use one available by the client at the ti
me of installation or extension of a cold. The working temperature range of our
cameras ranging from -25 º C to 80 º C internal profile. The inner lining of r
efrigerators is equipped with a radio health profile, made of PVC, which is a fl
exible material. The profile function is to eliminate the right angles, to preve
nt accumulation of dirt.
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Use cold chambers: Medium and low temperature, air conditioners. Expanded polyst
yrene insulation, polyurethane foam. "Industrial-grade panels, quick assembly an
d easy to extend. Termination: pre-painted GRP
Evaluation of working capacity
5.3.3 The working capacity of the cameras to the processes of cooling, freezing
and storage, will be evaluated by the National Animal Health Service (SENASA) wi
th respect to the specifications mentioned in paragraph 5.3. and 5.3.1. consider
ing also the electromotive power generation facility.
Capacity
5.1.2 The capacity of cold storage in volume terms will be determined by the Nat
ional Animal Health Service (SENASA), according to product storage, cooling or f
reezing and according to the temperature conditions that must be obtained to eac
h product.
Cooling capacity in major and medium-sized cattle. Cooling.
5.7.6 The cooling capacity of cooling methods must be such that it achieves in t
he deepest part of cattle over medium, a temperature of 0 degrees at no more tha
n 48 hours after admission to the camera. At that time the surface temperature m
ay not be less than 1.5 degrees Celsius.
Cooling capacity in poultry, meat and game pilifera lower. Cooling.
5.7.7 The cooling capacity of cooling methods for poultry meat and products pili
ferous of small game must be such as to make the temperature of 0 degree Celsius
within 6 hours introduced to the camera.
Cooling capacity in fishery products. Cooling.
5.7.8 In the case of fishery products, cold stores must have a cooling capacity
such that to obtain a temperature of 0 degrees at the center of the muscle mass
of the largest species in the term 4 hours. In the case of varieties of cattle v
olume similar to medium or large, the cooling capacity of the chambers will be e
qual to that specified in Article 5.7.5.
Cameras chilled product storage
5.7.9 The cooling capacity of cold storage of chilled products should be such th
at at any time not to exceed one degree Celsius below zero.
Cooling capacity in major and medium-sized cattle. Freeze.
05.07.1910 cooling capacity of the freezing chambers for livestock animals or me
dium must be such that meat which have been made with a maximum temperature of 3
degrees Celsius, reaching a temperature of at least 8 degrees Celsius in not mo
re than 48 hours, for boneless meat and cattle medium and 72 hours for meat to b
one. Temperatures in all cases be measured at the midpoint of the piece of muscl
e bulk or higher.
Cooling capacity in birds and piliferous
07.05.1911 cooling capacity of the freezing chambers of birds, meat and products
piliferous of small game, will be such, to achieve a temperature not exceeding
15 degrees Celsius below zero, within 48 hours.
Cooling capacity in fishery products. Freeze.
05.07.1912 cooling capacity of the cameras to freeze fishery products, shall be
such as to make the freezing of the mass inside a medium sized fish in 8 hours a
t a temperature not exceeding 18 degrees Celsius. The variation of this rule may
be authorized or required, as appropriate, by the National Animal Health Servic
e (SENASA), when technological reasons so warrant or when the commercial require
ments for products intended for export.
Definition
5.A refrigeration means the premises built with insulation material, for conserv
ation through the cold of perishable goods.
Valid for all types of establishments
5.1.1 The regulatory conditions specified in this chapter apply to all refrigera
tors in any establishment under the Comptroller of the National Animal Health Se
rvice (SENASA).
Requirements for construction and hygienic-sanitary Flats
5.2 The floor will be built with waterproof, slip resistant and not attacked by
fatty acids. The angles of contact with rounded walls and columns and the floor
will be found at or above the decking.
Chamber walls
5.2.1 The walls of cold storage on the inside will be coated with materials to b
e clean, smooth, waterproof, corrosion resistant and light-colored, all angles a
re rounded and impervious joints. All materials must be approved by SENASA. (Par
agraph replaced by Art. 2 of the Resolution No. 116/92 of the National Animal He
alth Service BO 07/02/1992)
Roof
5.2.2 The roof construction must be similar to the walls. The ceiling should be
waterproof and fireproof and easy to clean.
Insulation material
5.2.3 Any insulation material used must be placed in such a way that enables com
pliance with the specifications for walls and ceilings and no contact with the i
nternal or external environment of the refrigerator.
Doors
5.2.4 The doors shall be full sheet, fitted with thermal insulation. Supported o
n wood construction covered entirely by non-corrosive metal material and non-oxi
dized or other item where odorless, slightly hygroscopic and waterproofed duly a
uthorized by the National Animal Health Service (SENASA). The door height and wi
dth in the ante-chambers and be consistent with the purposes for which it is int
ended local. Doors must allow its opening from the inside of the cameras. (Parag
raph replaced by Art. 2 of Decree No. 1714-1783 BO 15/07/1983)
Columns
5.2.5 The columns shall meet the same requirements for the walls.
Antechambers
5.2.6 When the lobbies have refrigerators, they must meet all requirements of th
ose
Lighting
5.2.7 All cameras should be fitted with artificial lighting, with ignition switc
h in and out of the cameras. Its capacity will be light 40 to 60 light units.
Shelving
5.2.8 When using shelves, they should be metal or waterproof material easy to wa
sh and respond to the specifications in each case determined in this regulation.
Ventilation
5.2.9 The ventilation of the refrigeration and air exchange is such as to preven
t alteration of the goods stored.
Rails for sheep and pigs
02/05/1910 For pigs and sheep, the distance between rails shall be not less than
50 cm, and height should allow the suspended beef is found at least 30 cm of so
il.
Rails. Separation vaccines for cattle
02.05.1911 rails cattle for bovine species shall be at a minimum distance of 80
cm each other and shall be located at least 60 cm from the walls, cooling equipm
ent or any other element has constructive or functional within cameras. The rail
s shall be located not less than 30 cm from the ceiling and suspended animals mu
st be at least 30 cm. soil.
Internal alarm
05/02/1912 Cold stores must have an alarm system is operated from the inside, fo
r personal safety.
Cooling Systems
5.3 Permission is granted to any refrigeration or freezing, be fast or slow, dry
or wet, if your application does not alter the organoleptic characteristics of
the products to cool.
Approval of equipment and systems
5.3.1 Its features and full technical specifications indicating type of equipmen
t, power, cooling, system and principles of the system must be approved by the N
ational Animal Health Service (SENASA), for which interested parties must provid
e a full technical report, accompanied by drawings and performance specification
s.
Protection against dripping condensation
5.3.2 When the cooling and freezing system is based on movement of liquids and t
heir devices are located at the top of the walls near the ceiling, must be prote
cted by devices that prevent condensation dripping into the ground, on stored pr
oducts.
Conditioning Storage meat products and derivatives.€Wooden Gratings
5.4 shall not allow the storage of any items on the floor. As an exception is al
lowed on wooden racks to facilitate aeration.
Chamber temperature of frozen storage
5.4.1 The chambers for storing frozen products must have at any site or product
stored in an investigation, a freezing temperature for the product required a lo
wer temperature.
Prohibition of deposit products from different species
5.4.2 will not be allowed to deposit simultaneously on the same cold storage mea
t, products, or products derived from different animal species, without permissi
on from the Veterinary Inspectorate. Excepted from this requirement, meats, froz
en products and by-products in airtight containers and inviolable, fit for human
consumption according to the rules laid down in this Regulation. It also can be
deposited simultaneously, chilled meat of different species, when they constitu
te the material for the manufacture of products involving their mixture. (Paragr
aph replaced by Art. 2 of the Resolution No. 116/92 of the National Animal Healt
h Service BO 07/02/1992)
Empty chambers. Permission to occupy
5.4.3 Veterinary Inspection Service must grant permission to use, all new or rep
aired refrigeration and reject those that have problems manmade and / or health
and hygiene. (Paragraph replaced by Art. 2 of the Resolution No. 116/92 of the N
ational Animal Health Service BO 07/02/1992)
Stowed, prohibition
5.4.4 (Repealed by art. 1 of Resolution No. 116/92 of the National Animal Health
Service BO 07/02/1992)
Layout of the animals on the rails
5.4.5 While the meat is cooled only and have not been frozen should not touch a
piece with another and half carcasses are arranged in such a way that they arise
"bone to bone and flesh to flesh."
Cleaning and disinfecting cleaning, painting and disinfection.
5.5 The camera shall always be clean, without damage and be disinfected with ant
iseptic solutions or other means approved by the National Animal Health Service
(SENASA). The cleaning, painting and disinfecting shall be determined each time
the veterinary inspection and during any of these operations, the cameras must b
e empty.
Environmental Controller thermometer, psychrometer, hygrometer
5.6 cold rooms should be equipped with maximum and minimum thermometers. A psych
rometer, hygrometer and anemometer hygrograph will be available to the veterinar
y inspection.
General cooling techniques for different products in cattle and equine oreo
5.7 The cold storage for the airing of beef, must possess the ability to achieve
a temperature of 2 degrees Celsius in the deepest part of the response within 4
8 hours. This temperature must be achieved with a maximum of two half carcasses
per meter of track and up to 400 kg In the case of horse meat, are allowed up to
3 / 2 cows.
Cattle and horse in cold storage
5.7.1 The bovines cooled to 0 degrees Celsius, was retained in the chambers at a
rate of up to 600 kg per meter of track and no more than 3 / 2 cattle per equal
length. In horses supports up to 4 / 2 cows.
Vaccines, or equine animals such as "canned"
5.7.2 In the cattle vaccines, or equine classified as "manufacturing" or "preser
ved", is permitted storage in cold rooms, whether for oreo or conservation, incr
easing 50% as permitted in paragraphs 5.7 and 5.7.1, as appropriate.
Canned veterinary
5.7.3 There must be a cold room designed to house the meat and organs for retain
ed for veterinary inspection.
Observation chamber
5.7.4 There must be a camera or in his absence by a space, within the general ch
ambers, isolated, with door and key, to house animals that need observation.
Lamb carcasses
5.7.5 For the lamb carcasses after slaughter and to be operated, it supports up
to 500 kg per meter of track. In lamb carcasses classified as "preserved", it ac
cepts up to 30% more than the figure shown. The temperature of two degrees in th
e deepest part of the response should be achieved within 24 hours.
Cold storage of frozen products
05.07.1913 cooling capacity of cold storage of frozen products may not be lower
than necessary to maintain the freezing of the product to set temperatures of th
e cooling capacity Amendment 07/05/1914 In case of changes in the cooling capaci
ty for inconvenience mechanical or other causes,€any movement or shipment of pr
oducts shall be served on the National Animal Health Service (SENASA) in order t
o adopt the measures it deems necessary.
Refrozen Ban
05/07/1915 prohibited again in cold storage of meat and other frozen products, o
nce thawed and kept at room temperature.
Prohibition of re-cooling
05/07/1916 meats, products of hunting and fishing, poultry and eggs refrigerated
for some time exposed to ambient temperature, may not again be subjected again
to the action of cold storage to prolong their exposure unless at room temperatu
re has been caused by short term and as an essential need for transport.