Thread: Walk in chiller monoblock units ?

Originally Posted by akaroa1

I'm thinking its time to build a couple of very small walk in chillers.
One for at home and one for a farm that I hunt on fairly often.

I have access to plenty of poly panels and can make something up pretty easily as I'm a builder / joiner.
They will both be going inside fully weatherproof sheds so I don't have to worry about the exterior being weather proof.

I'm guessing some of you guys have done this and what I really want to know is a good source of 2 totally self contained monoblock refrigeration units like this
I will chase around Christchurch next time I'm in there but you never know what you guys have already done. No use re inventing the wheel

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or are there any refrigeration engineers on the forum ?

Single phase power on both sites

I know a good fridgy but he is too busy for his mates.... Eh KJ?

I have little knowledge on gear but know if you are going to build one, build it well.
Sealed from water getting into the panelling. Good drainage and protected from the elements. Commonly being a square roof either have it covered or a way to run water off.

When doing venison we had our commercial chiller go thru so many inspections under EU guidelines and every time there were faults and cost to repair the thing. Would have been cheaper to start from scratch. That chiller could hold 120 animals.

I would also suggest framing your rails internally so you are not drilling thru panel. We had removable feet for the framing. When the weight came on it all locked up.
Especially important if having a panel floor.
When choosing a unit make sure it has a good evaporator to suit carcasses. @kiwijames will know more but most commercial units are not suited to exposed meat and can dry them out pretty quick. Not sure if they are adjustable or not.
I had a local fridgy who is a hunter build me a chiller and he had to do something to work the evaporator.
Exposed flesh in mine doesn't dry out compared to others I have seen and it runs between 0-4°c when full.



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