E.S.T.D 1995

We deal all kinds of potatoes seed

Batra Cold Storage is a commercial facility for storing perishable products such as Crops, Fruits, Vegetables, etc.

Refrigeration has been the principal known method of successful storage of multiple perishables food products to retain their freshness and flavor. When these products are cutted from their source, soon start to deteriorate. They lose weight, texture, flavor, nutritive value and appeal. Storage is the art of keeping the quality of perishable goods and preventing them from deterioration for specific period of time, beyond their normal shelf life.

.Bulk Cold Stores
These stores are generally used for storing a single commodity that operates on a seasonal basis: for example, stores for potatoes, apples, chillies, et cetera. Seasonal cold storage is an environmentally friendly and highly efficient technique. It uses the stored natural cold energy in the winter for free cooling in the summer. The cold energy produced is stored in the form of ice in an insulated tank. It is extracted as chilled water for cooling supply in summer, which helps to decrease the chiller running time and bring down the associated electricity consumption and greenhouse gas emission significantly.

. Multi-purpose Cold Stores
These are designed to store various commodities and products used throughout the year and include different types of meat like lamb and chicken. A cold store operational programme (products, chilled storage and freezing) is designed with specific parameters. These units are mainly located near the consumption centres.

. Small Cold Stores
These cold stores are designed with pre-cooling facilities for produce that is to be exported, such as fresh fruits like grapes etc. Small scale producers can choose from various options when it comes to cooling systems, including those that utilise mechanical refrigeration, electric-based or passive evaporative cooling. The selection should be based on the pre-cooling system’s cost, efficacy and safety for the type of product to be cooled and the expected financial profits.

Frozen Food Stores
These food stores are designed with processing and freezing facilities, optional for food items such as fish, meat, poultry, dairy products and processed food and vegetables. Frozen foods generally have an excellent safety record. They are typically stored around a temperature of -18C, which is the commercial standard for food preservation. For dried and frozen foodstuffs to not become contaminated during long periods of storage, they should not undergo any structural or chemical changes. Frozen foods are either thawed or tempered before further processing. At the industrial level, thawing is done by putting frozen foods in water for an extended period. In tampering of frozen foods, their temperature is brought just below freezing to make chopping and handling easier. One of the most significant advantages of freezing preservation is the convenience and facility of protection with a negligible impact on food quality compared to other techniques for conservation such as thermal or drying. Although every product has a unique storage temperature ideal for its contents, most frozen food products are stored between 0 to minus 30ºF.

.Mini Units/Walk-in Cold Stores
These are located at distribution centres. Walk-in cold stores can be utilised for multiple applications in the pharmaceutical, cosmetic, food and beverages, dairy and other industries for all sorts of products intended for storage at low temperatures. Walk-in freezers that look identical to walk-in cold rooms can operate at far lower temperatures and are designed to store consumables for months. They have a temperature range of -18C to -22C.

. Controlled Atmosphere (CA) Cold Stores
These are designed for specific food and vegetables mainly. It is a system in which fresh, perishable products such as fruit and vegetables are stored under environmental conditions that add to their shelf life after the produce is harvested from the crop. In the last fifty years, CA storage has become a fundamental aspect of the food storage industry, making it possible for even seasonal fruits and vegetables to be available all year round. This storage process is a non-chemical technology that uses low oxygen levels and high carbon dioxide levels in the storage atmosphere and refrigeration. Sometimes it also involves the removal of ethylene and the addition of carbon monoxide. Since this type of cold storage is capital intensive and expensive to operate and maintain, it is more appropriate for those foods befitting long-term storage, such as kiwis, apples, and pears. Additionally, it has great potential for preserving vegetables that have a high respiration rate. Controlled Atmosphere Storage has been a seminal innovation introduced to the food storage industry and has multiple advantages.