Refrigerated container or coolroom / freezer room?

Define the product and operating pattern

State temperature range, incoming product temperature, daily throughput, packaging and door-opening pattern. Separate holding chilled goods from cooling warm deliveries.

Ask suppliers to work from the same brief. Cooling capacity is not average electrical consumption, and neither figure guarantees performance for every loading pattern.

Compare the installation boundary

A container enclosure still needs support, delivery equipment, power and access. A cold room may need a suitable surrounding building, floor, drainage and more on-site work. Assign responsibility for each interface.

Compare usable space, pallet handling, thresholds, lighting, emergency arrangements and cleaning access. Confirm the local approval requirements for the intended installation.

Include energy and the response plan

Price equipment, transport, installation, commissioning, service and eventual removal in AUD. Use measured consumption or an explicit operating assumption with your own tariff; maximum nameplate demand is not an average bill.

Agree alarm response, breakdown attendance and the procedure for goods after a temperature excursion. For Australian food activities, check the Food Standards Code and the state, territory or council regulator for the operation. Have a food-safety specialist define product temperatures, sanitation and monitoring. Neither a cold-room format nor an advertised setpoint establishes compliance.

FSANZ: Safe Food Australia →