The Solution

Maintaining and monitoring the temperature control of produce and livestock from harvest or slaughter is imperative. The cold chain encompasses all elements required to ensure the quality and safety of food products.

ABATTOIR

Every day approximately 7 to 8 million animals are slaughtered to satisfy the global demand for red meats ...

PRE-COOLING

Pre-cooling is the first step in the temperature management of fruits and
vegetables after harvest...

DEGREENING

Degreening is the process of removing the green colour (chlorophyll) from the skin of fruit
after harvest...

RIPENING ROOMS

Climacteric fruits like Bananas,
Avocados and Mangoes amongst
others, ...

PROCESSING AREAS

Processing areas are designed to maintain
an environment where food can be
processed ...

PACKHOUSES

Packhouses are used for almost every perishable product and can be defined as a designated facility ...

STERI ROOMS

Cold sterilization is the initial process to
sterilize fruit for export to
certain countries ...

FREEZER ROOMS

The usage of general freezer rooms
allows for long term product
storage. ...

DISPATCH AREAS

One of the essential links in an effective cold chain is a refrigerated dispatch area ...

DISTRIBUTION CENTRES

Distribution Centres are a valuable link in the cold chain. Processed or fresh product is transported ...

RETAIL END-TO-END SOLUTIONS

RRC’s Refrigerated Retail Cabinets are designed to suit modern and sophisticated stores ...