How Rapid Energy Supports Food Manufacturing with Temporary Heating and Cooling Solutions

In the food manufacturing industry, temperature control is non-negotiable. From the raw ingredients stage to final storage, consistent climate conditions are vital to product quality, safety, and compliance. But what happens when a system fails or when extra capacity is suddenly needed?

At Rapid Energy, we provide fast, dependable, and expertly engineered temperature control hire solutions that help food manufacturers stay operational during even the most challenging circumstances.

When Might Food Manufacturers Need Temporary Heating or Cooling?

Food manufacturing environments are complex and require precise temperature control across multiple stages of production. Here are some of the most important ones:

1. Raw Material Storage

Temperature Control Purpose: Prevent spoilage and bacterial growth in perishable ingredients (meat, dairy, produce, etc.)

Ideal Conditions: Refrigerated (0°C to 5°C) or frozen (below -18°C)

Failure Consequences:

• Spoilage
• Waste of high-cost materials
• Compromised food safety

Rapid Energy Solutions:

• 3m Double Door Freezer Trailer
  Portable, plug-in unit for chilled or frozen storage. Ideal for emergencies.
• Portable Chillers
  Connects to existing cold rooms or containers.

2. Ingredient Preparation/ Pre-Processing

Purpose: Maintain ambient temperature to ensure hygiene, worker safety, and consistency (e.g. in dough rising, emulsifying, or tempering)

Ideal Conditions: Typically 10°C to 22°C, depending on product

Failure Consequences:

• Bacterial growth
• Unstable ingredient performance
• Safety risks for workers

Rapid Energy Solutions:

• Air Handling Units (AHUs)
  Regulate clean, conditioned airflow to meet hygiene and safety standards.
• Portable Heating/ Cooling Units
  Maintain stable preparation room temperatures.

3. Cooking/ Heating Processes

Purpose: Heat water or generate steam for cooking, pasteurising, or sterilising food products

Ideal Conditions: Hot water at 60°C+ or steam up to 100°C

Failure Consequences:

• Production stoppage
• Non-compliant or unsafe products
• Delay in batch outputs

Rapid Energy Solutions:

• Packaged Boiler Plant Rooms (250kW to 2MW+)
  Provide temporary hot water and low-pressure steam.
• Electric Boilers
  Suitable for small or interim requirements where emissions must be controlled.

4. Cooling / Chilling After Cooking

Purpose: Rapid cooling post-cooking to avoid bacterial growth and meet safety standards (e.g., cooling soups, sauces, cooked meats)

Ideal Conditions: Rapid chill to 3°C or lower within 90 minutes

Failure Consequences:

• Risk of bacteria such as Listeria
• Regulatory non-compliance
• Spoiled products

Rapid Energy Solutions:

• Low Temperature Chillers
  Used for cooling water jackets, brine systems, or conveyor-based chilling lines.
• Air-Cooled Chillers and AHUs
  For room cooling or batch-level chilling zones.

5. Packaging & Labelling Areas

Purpose: Maintain stable conditions to prevent machinery issues and ensure packaging adhesion or seal integrity.

Ideal Conditions: Ambient control (18°C-22°C), low humidity

Failure Consequences:

• Adhesives and films fail
• Machinery overheating
• Halted packing line

Rapid Energy Solutions:

• Air Handling Units (AHUs)
  Deliver clean, dry, temperature-regulated air.
• Portable Air Conditioning Units
  Provide rapid temporary control in packaging rooms.

6. Finished Product Storage

Purpose: Maintain temperature to preserve shelf life, safety, and compliance before distribution (frozen, chilled, or ambient storage)

Ideal Conditions:

• Frozen storage: Below -18°C
• Chilled storage: 0°C to 5°C
• Ambient dry storage: 15°C-22°C (depending on product)

Failure Consequences:

• Spoiled inventory
• Recall risk
• Lost revenue

Rapid Energy Solutions:

• Fridge/ Freezer Trailers (3m or 4.2m)
  For short-term or emergency chilled/ frozen storage
• Chiller Hire Systems
  Connect to larger-scale cold rooms or warehouse racking zones.

7. Loading Bays/ Distribution Zones

Purpose: Maintain cold chain integrity during product transfer to delivery vehicles

Ideal Conditions: Consistent with storage temps (0°C to 5°C for chilled; below –18°C for frozen)

Failure Consequences:

• Cold chain disruption
• Damaged product in transit
• Regulatory penalties

Rapid Energy Solutions:

• AHUs and Portable Chillers or Boilers
  Maintain air temperature even with frequent door openings.
• Temporary Cooling Units
  Control thermal drift in open-bay conditions.

Real Life Example: Emergency Freezer Hire Saves Food Stock

When a critical freezer failed at a client site late on a Friday afternoon, mechanical services company Dalkia urgently needed a solution to protect valuable food stock from spoilage. They contacted Rapid Energy for immediate support.

Despite the out-of-hours timing and logistical challenges, Rapid Energy delivered a 3m double door freezer trailer and had it operational on-site by 8:00 AM the next morning. The unit provided the necessary temperature range of +3°C to -20°C, powered by a 240v supply or generator.

Thanks to this rapid response, the client’s food was saved, preventing significant financial losses and downtime.

“Happy with the service we received. I rang late in the day on Friday, and the following morning at 8 the temp freezer was on site and working. This saved the food from the failed freezer, so the customer was extremely happy.”

– Dave Cuff, Mechanical Supervisor

Read the full case study here.

From Operational Jeopardy to Confidence

Whether you’re managing routine maintenance, scaling production, or facing an emergency breakdown, Rapid Energy provides temperature control that works when it matters most. We help food manufacturers minimise downtime and avoid costly product losses by delivering fast, reliable cooling or heating solutions exactly when and where they’re needed.

Let us help you protect your products, your processes, and your reputation – 24/7. Give us a call on 0800 464 7025 or email us at hire@rapidenergy.co.uk.

Sources:

UK Food Standards Agency – Chilling and Storage Guidance
https://www.food.gov.uk/safety-hygiene/chilling

EUR-Lex – Regulation (EC) No. 852/2004 on food hygiene
https://eur-lex.europa.eu/eli/reg/2004/852/oj

Campden BRI – G11 Code of Practice for Chilled Foods
https://www.campdenbri.co.uk/publications/publication.php?publicationId=afa68c1c-bee6-e411-80db-0050569719df

Campden BRI – G51 Pasteurisation Guide
https://www.campdenbri.co.uk/publications/pdfs/g51.pdf

Wikipedia – Blast Chiller (for rapid cooling standards)
https://en.wikipedia.org/wiki/Blast_chiller