Recently, frozen food logistics giant NewCold opened a new superlative deep-freeze high-bay warehouse in Burley, Idaho/USA. Coming in at 90 million US dollars, the fully-automated warehouse stores up to 90,000 pallets of frozen foods, including McCain potato products. To reliably protect stored goods and logistics processes from the consequences of a fire, active fire prevention by means of oxygen reduction is used.
OxyReduct V-Line® oxygen reduction systems are used at NewCold in Burley. They are located just a few meters away from the protected area in a separate technical room on an intermediate level of the warehouse. Equipped with their own ompressors, the oxygen reduction systems generate nitrogen using the ambient air, introducing it into the warehouse. The controlled nitrogen supply lowers the oxygen content in the protected area, thus creating a fire-retardant atmosphere. OXY·SENS® sensors continuously measure the oxygen concentration in the protected area, working with the OxyControl system to maintain a constant oxygen operation concentration. This was calculated as part of fire tests performed during the deep-freeze warehouse design phase, taking the individual ignition thresholds of the materials found in the warehouse into consideration. As a result, NewCold prevents fires in its deep-freeze warehouse while ensuring the usual deliveries to its customers 24/7. Products are stored and retrieved through five airlocks in the automated high-bay warehouse, minimizing the outflow losses of the oxygen-reduced atmosphere and the cold air from the storage area.
The cold warehouse helps support the production and supply chain activities of leading food processors in the region, including McCain Foods. It is our responsibility to ensure availability, even in the event of a fire.