{"id":9271,"date":"2026-01-19T10:43:01","date_gmt":"2026-01-19T08:43:01","guid":{"rendered":"https:\/\/www.stindustry.eu\/sanificazione-celle-frigorifere\/"},"modified":"2026-01-20T17:04:11","modified_gmt":"2026-01-20T15:04:11","slug":"cold-storage-sanitization","status":"publish","type":"post","link":"https:\/\/www.stindustry.eu\/en\/cold-storage-sanitization\/","title":{"rendered":"Cold Room and Walk-In Freezer\u00a0 Sanitisation with Steam"},"content":{"rendered":"\n
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The sanitisation of cold rooms <\/strong>and walk-in industrial refrigerators <\/strong>is a critical  process for all businesses involved in food storage, processing and distribution.  Professional catering<\/a>, the food industry<\/a>, cold chain logistics and refrigerated  transport all share the same requirement: maintaining storage environments that are  hygienically safe, controllable and compliant with regulations<\/strong>.<\/p>\n\n\n\n

Cold rooms, freezer rooms and refrigerated lorries are complex environments  characterised by low or very low temperatures<\/strong>, high humidity and extensive  surface areas. In these settings, simple cleaning is not enough. What’s needed is a  method that enables deep sanitisation without compromising operations or  introducing additional risks \u2014 and, crucially, equipment capable of operating without  damage even in low-temperature conditions. The solution? Steam cleaning<\/a>.<\/p>\n<\/div>\n\n\n\n

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Cold Rooms, Walk-Ins and Freezer Rooms: Critical Environments  for Hygiene<\/strong><\/h2>\n\n\n\n

Industrial cold rooms and walk-in refrigerators are environments where staff  physically enter to carry out daily loading, unloading and goods handling operations.  The surfaces are extensive and often difficult to treat with conventional systems.<\/p>\n\n\n\n

Added to this are freezer rooms<\/strong>, where temperatures drop even further, making  hygiene management even more challenging. In all these environments, low  temperatures slow microbial growth but do not eliminate it. Organic residues,  condensation, micro-cracks and hard-to-reach areas become critical points over  time. Cold room sanitisation <\/strong>is therefore not an occasional task but an ongoing  process that must deliver consistent, verifiable results.<\/p>\n\n\n\n

Cold Room Cleaning: The Limitations of Traditional Sanitisation  Methods<\/strong><\/h3>\n\n\n\n

Many traditional cleaning systems <\/strong>rely on water and chemical detergents.  However, in refrigerated environments, these approaches present numerous  operational limitations<\/strong>. Water requires long drying times, can promote ice  formation and necessitates careful surface checks before the unit is brought back  into service. Chemical detergents must also be correctly dosed, thoroughly rinsed  and handled according to precise safety procedures. In settings such as cold rooms  and refrigerated vehicles, all this often translates into longer downtime <\/strong>and greater  operational complexity.<\/p>\n\n\n\n

Steam Sanitisation: How It Works<\/strong><\/h3>\n\n\n\n

Steam sanitisation is based on the use of dry saturated steam <\/a><\/strong>\u2014 a combination of  high temperature and very low residual moisture. This characteristic enables deep  action on surfaces, eliminating microorganisms and contaminants without leaving  standing water.<\/p>\n\n\n\n

Steam cleaners<\/a> <\/strong>have the ability to:<\/p>\n\n\n\n