Every degree counts.

Processing plants for fish, seafood and food where the cold chain is critical. APINA designs freezing and preservation rooms and tunnels based on natural refrigerants (NH₃) and, where necessary, low-GWP freons compliant with the European F-Gas regulation.

Specialists in retrofits and refrigerant changes: HFC → NH₃ / CO₂ / new-generation freon migration. And in using the waste heat of industrial processes to produce cooling by absorption.

Each product needs a different cold. Meat requires carcass chilling at the slaughterhouse, refrigerated cutting and, for hams and cured meats, drying rooms with controlled temperature and humidity; dairy, immediate milk cooling, processing rooms and cheese-ripening chambers; fish and seafood, quick freezing (IQF) and ultra-freezing tunnels; fruit and vegetables, swift pre-cooling after harvest.

They all share two demands: an uninterrupted cold chain —from positive preservation (0 / +4 °C) to deep freezing (−18 / −40 °C)— and hygiene and traceability worthy of the EU, Japan or US markets. APINA designs each plant to fit the product and its process, not the other way round.

In a food plant, refrigeration accounts for around 35 % of electricity consumption —and up to 54 % in a cold store. That is why design matters so much: low-charge ammonia for its very high efficiency, recovery of the process's own waste heat (cogeneration, steam, ovens) to produce cooling by absorption with almost zero electricity, and natural refrigerants that are F-Gas-proof.

It is the engineering APINA has brought to sector references such as Campofrío, COVAP, Coren or C.A. Guissona, where cold is a critical —and costly— part of the process, not an auxiliary service.