[foodhackingbase] how to build up cold room - cooling system tips

[Richard Conroy]

an airlock style double door will go a long way towards preventing temperature dilution.

The key thing with a cold room is how precise you need the cooling to be. I know a few guys who do lagering and that is tricky to get right. 

If your insulation is good then your cooling needs only be active in restoring the temperature. 

Also if you can get your hands on a horizontal fridge like what you get in a supermarket for ice creams, it will provide a lot of protection as it is well insulated 

Sent from my iPhone

On 13 Mar 2013, at 13:00, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:

> Hi to all,
> I'm preparing proposal for a fermentation facility (which I will share soon) for a village project here in South Korea  Jeju) and part of that is build up of fermentation room and importantly for this email cold room. I would like to ask if someone has experience with building up a cold room or just knows the staff. I have used many of  them during my work both in industrial facilities and in academy environment but never build any by myself. The major think at the moment is the cooling unit - what would be the  types and prices. I wonder if there would be some way how to hack an existing air conditioner if so what types ... Important note we have access to a steady supply of electricity and water.
> 
> Few details about cold room. The temperature inside should be 1-4C (34-39F), the space is around a=2 m (2yd 0.56b ft(; b=3 m (3yd 0.84 ft); c=2.5 m (2yd 2.2 ft), the measures are just approximate I need more details, the place is actually quite irregular in it's shape, part of it is under the stairs (I should have details next week, once I have I make and share a basic Google SketchUp model).  In order to get into the cold room we will have to walk through the fermentation room which will be set at temperature of 25C (77F) of similar size more as the cold room, just longer and more narrow. The floor are tiles and concrete below, walls are first the two layers of drywall and below I believe solid concrete but I have to check on that (I certainly plan to put in some insulation like polystyrene). Note - I have to say that I'm quite a bit worried about the transfer of the heat from the fermentation room to the cold room ...
> 
> Up to now my impression about cooling systems which could be used is that they are above $1000 or even $2000 which is quite a bit, am I right?
> 
> Well that would be the basic details. I plan to share the know how which will be accumulated during this project as usually so it can be used by people in the future. I hope to replicate the cold room in the future of course, first chance may be this summer at OHM 2013 in Holland with Food Hacking base project, if everything goes alright, the cooling space for supplies/brews is always an issue.
> 
> Many thanks for any help!
> 
> Sincerely,
> 
> FAA
>  
> PS I'm not sure at the moment how much I can share the financial details of the project (I think it should be fine, but I should ask first) but I can imagine $2000 going to the cold room (material/equipment) maybe a bit more but not too much ...
> 
> Frantisek Algoldor Apfelbeck
> 
> biotechnologist&kvasir and hacker
> 
> 
> http://www.frantisekapfelbeck.org
> 
> 
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
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