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The answers you’re looking for are always at your reach when you choose to do business with Alaska Cold. We’re constantly updating our FAQs below in order to reflect important company updates. If you can’t find the answers you’re looking for, please reach out - our team is always ready to help.


At least one third of the humanity living on earth today is exposed to hunger and cannot be fed adequately. However, unfortunately, at least one third of the foodstuffs produced for the nutritional needs of humanity today deteriorate and rot before being supplied to the needs of humanity. If all the foodstuffs produced for the nutritional needs of humanity today were supplied to the needs of humanity without spoiling or decaying, humanity would perhaps not be exposed to hunger and could be fed adequately.


Perishable agricultural products such as fresh vegetables and fruits, animal products and aquatic products should be stored in cold environments, starting from their production until consumption.
The main reasons why the need for nutrients cannot be met in the desired time and amount are as follows:
– Limited cold weather opportunities
– Not knowing the containment technique
– Various problems in cold storage
– Pre-consumption losses in perishable products
– Differences in the amount of production between regions
– Inability to send products to regions where they are not produced
As it can be understood from these, these damages faced by consumers and producers can be reduced by cooling. By applying various preservation methods, the quality and characteristics of the products can be preserved, while providing quality foodstuffs to the consumers in all seasons of the year, the decrease in the income of the producers can be prevented by minimizing the effects of price fluctuations on the products of the producers. In addition, it is ensured that the possibilities of supplying products to foreign markets are increased.


Apple is one of the most preserved fruits in cold storage. Essentially, the general principles of cold storage of herbal products are similar. These ;
Harvest time: Although the products to be stored are mature, they must be harvested before they reach maturity.
Harvest Method: Two points should be considered during harvesting:
– Collection of products without damage
– The harvest is economical
Packaging: Paper should be placed at the bottom of the boxes, and the sides and top should be paperless. Thus, air circulation in the case is ensured during storage.
In general, these products should be stored in cold environments from production to consumption.
Meats: Although there are no microbes that cause disease and spoilage in healthy animal meats, it is transmitted very quickly after slaughter.
It is stored at 0°C to -1.7°C and under cold conditions with 90-95% relative humidity so that fresh meat does not turn black.
Dairy products: Cheeses are stored at 0°C to 5°C in a filled state for 5-6 months. Butter is stored at 4 to 10°C (filled before shipping) for 5-6 months.
Eggs are kept in environments with a temperature of -2.5 to 2°C and a relative humidity of 80-95%.
Fishery products: Generally, they can be stored for 5 to 20 days at a temperature of -5°C and a relative humidity of 90-95%. Fishery products should be cooled immediately after fishing.
For this purpose, the method of covering the fishery products with the mixture formed by the pieces of ice with salt is used.


These methods are divided into four.
– Cold storage: It is the type of cooling applied above the freezing degrees of the products.
– Deep freezing: It is a way of creating a longer storage environment compared to healthy storage.
– Freeze drying: The products are first frozen and then taken to an evacuated room. It is the method of drying the products completely or in relevant amounts by absorbing the water vapor passing from the products to the environment in this room with the devices and removing the humidity.
– Pre-cooling: It is the lowering of the temperatures in a short time before the products are shipped to the long-term storage.


The substances that create the low temperature in cold storage are called refrigerants. The evaporation temperature of the refrigerants is high, and when these substances are compressed in the compressors, their pressure and temperature increase, their temperature is taken in the heat exchangers located outside called condenser, and their pressure is decreased in the units located in the storage area called the evaporator. The expanded refrigerant creates cooling by absorbing the ambient heat with the help of blowing fans.


Capacity: Applied cold storage projects should be prepared in the relevant capacities, in the most appropriate way for the needs and processes, taking into account the raw material supply, economic power, technical suitability and market size.
Technique: Coolants in the project; compressor and its structure, condenser, product to be stored, storage conditions and facility capacity and location conditions should be selected in the most appropriate way.


In order for the cold storage facilities to be operated efficiently and for the proper preservation of the stored products, first of all, the following should be considered:

– The distance of the place where the establishment is established to the production and consumption areas,
– The existence of infrastructure facilities,
– The geological and surface condition of the place where the warehouse buildings are established,
– The location of the buildings,
– Construction technique,
– Insulation,
– The size of the cold storage.

Regarding the internal structure of the business;
– The location of the cooling machines section and the cold rooms,
– The width of the corridors, their suitability for the transportation and unloading of the product,
– The single or multiple storey of the warehouses, – The
existence of machinery and equipment used in product transport,
– The number, capacity and adequacy of the cooling machines and other equipment,
– Characteristic of the cooling system.

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