88 Chilled foods are larger domestic and commercial refrigerated storage cabinets, then small walk-in stores, and finally stores large enough to be served by forklift trucks handling pallets or bins, some of which can accommodate thousands of tonnes of produce. Some refrigerated fruit stores have the addition of atmosphere control in which low levels of oxygen and high levels of carbon dioxide can be maintained, which further enhances storage time of respiring fresh produce. This technology is not new, but is gaining wider acceptance in the search for better uality maintenance(Bishop 1996). Storage cabinets designed primarily for display are discussed in a separate section below, and the design of domestic refrigerators and slightly larger commercial storage cabinets is outside the scope of this book For most chilled food preparation and short-term storage areas, walk-in stores e appropriate. These can be constructed and designed as part of a total building, but more often are likely to be modular units sited within the overall structure. If pre-cooked chilled foods are to be stored, they should not be mixed with any other products requiring chilled storage. UK Electricity Association recommendations(Anon. 1989), suggested the following points should be taken into consideration in specifying a store for cook-chill products disposable containers in baskets to be stored on roll pallets, or whatever" first decide on the container type and handling method to be used,e consider frequency and size of consignments to be taken from store to calculate storage time required and size of thermal insulation should be adequate to maintain temperature at satisfactory running costs(with allowance for insulation deterioration with time and use) surface finishes (interior and exterior) must be durable and easily changed twin compressor systems should be considered to give security in the case of breakdown air curtains or secondary 'flap doors should be specified for larger stores with frequent movements in and out refrigeration evaporator coils should have capacity sufficient to allow for reduced efficiencies due to frosting or fouling: defrosting should be efficient, with adequate facilities for taking away defrost an alarm or safety system should be in place to prevent staff being accidentally locked in the store continuous temperature monitoring and/or recording equipment should be installed, with some form ofout-of-hours' monitoring in case of equipment Modular stores are available from small self-contained units of about 2 m lume up to 30 mor more. The refrigeration condenser units may be mounted above or alongside the store, or may be remotely sited if there is insufficient ventilation to take away the heat rejected. If required, banks of multi- compartment stores can accommodate chilled, frozen or fresh produce. One particular arrangement for a modular store constructed within a building with aare larger domestic and commercial refrigerated storage cabinets, then small walk-in stores, and finally stores large enough to be served by forklift trucks handling pallets or bins, some of which can accommodate thousands of tonnes of produce. Some refrigerated fruit stores have the addition of atmosphere control in which low levels of oxygen and high levels of carbon dioxide can be maintained, which further enhances storage time of respiring fresh produce. This technology is not new, but is gaining wider acceptance in the search for better quality maintenance (Bishop 1996). Storage cabinets designed primarily for display are discussed in a separate section below, and the design of domestic refrigerators and slightly larger commercial storage cabinets is outside the scope of this book. For most chilled food preparation and short-term storage areas, walk-in stores are appropriate. These can be constructed and designed as part of a total building, but more often are likely to be modular units sited within the overall structure. If pre-cooked chilled foods are to be stored, they should not be mixed with any other products requiring chilled storage. UK Electricity Association recommendations (Anon. 1989), suggested the following points should be taken into consideration in specifying a store for cook-chill products: • first decide on the container type and handling method to be used, e.g. disposable containers in baskets to be stored on roll pallets, or whatever; • consider frequency and size of consignments to be taken from store to calculate storage time required and size of store; • thermal insulation should be adequate to maintain temperature at satisfactory running costs (with allowance for insulation deterioration with time and use); • surface finishes (interior and exterior) must be durable and easily changed; • twin compressor systems should be considered to give security in the case of breakdown; • air curtains or secondary ‘flap’ doors should be specified for larger stores with frequent movements in and out; • refrigeration evaporator coils should have capacity sufficient to allow for reduced efficiencies due to frosting or fouling; • defrosting should be efficient, with adequate facilities for taking away defrost water; • an alarm or safety system should be in place to prevent staff being accidentally locked in the store; • continuous temperature monitoring and/or recording equipment should be installed, with some form of ‘out-of-hours’ monitoring in case of equipment failure. Modular stores are available from small, self-contained units of about 2 m3 volume up to 30 m3 or more. The refrigeration condenser units may be mounted above or alongside the store, or may be remotely sited if there is insufficient ventilation to take away the heat rejected. If required, banks of multi￾compartment stores can accommodate chilled, frozen or fresh produce. One particular arrangement for a modular store constructed within a building with a 88 Chilled foods