A cold room is a temperature-controlled space that is used to store perishable items. Cold rooms are typically found in restaurants, grocery stores, and other food-related businesses. They are also used in laboratories and medical facilities. Cold rooms are typically kept at a temperature between 2 and 4 degrees celsius. The temperature is controlled by a system of refrigeration units and electrical fans. The refrigeration units cool the air inside the cold room, and the fans circulate the air to keep the temperature evenly distributed.

Cold rooms can be used to store a variety of perishable items, including meats, poultry, fish, dairy products, and fruits and vegetables. These items need to be stored at a certain temperature to maintain their quality and freshness. Cold rooms can be either walk-in or reach-in. Walk-in cold rooms are larger spaces that can be entered and exited via a doorway. Reach-in cold rooms are smaller and can only be accessed by opening a door to reach inside.