Supplier News

SnoTemp Cold Storage Opens Energy-Efficient Deep Freeze Warehouse

SnoTemp Cold Storage, Eugene, Ore., opened the doors to its new deep freeze warehouse located in Eugene, Ore. The 70,000-square-foot state-of-the-art facility SnoTemp blast freezingsupports the growth of the local natural and organic frozen food processing, including frozen desserts (dairy and non-dairy, fruits, vegetables, proteins, bakery, yogurt, beverages and more.

Features include 7,000 racked pallet positions, LED lights, variable speed drives, insulation upgrades, refrigeration control systems and high-tech air curtains on freezer doors to eliminate frost buildup in the freezer. All of this adds up to a projected energy savings of more than 1,500,000 kwh per year, which is the equivalent usage of 130 homes in the United States.

“The super-sized inbound and outbound staging area is an important design feature,” says Paul Haugen, vice president of sales and operations. “By eliminating dock staging, we are maintaining the highest quality in our customers’ products.”

“This building extends our ability [to] provide custom, flexible storage solutions to local food manufacturers,” says Jason Lafferty, general manager. “We built this warehouse in a way that supports our customers’ growth now and for years to come.”

SnoTemp’s Eugene facility encompasses 235,000 square feet of temperature-controlled warehouse space that ranges from ?20°F to 70°F. All SnoTemp warehouses are equipped with the latest in food safety and security systems. Services include 24/7 customer access to an online warehouse management system and EDI for seamless transaction integration. Custom handling solutions include case-picking, temperature-controlled, small-parcel shipping, re-pack operations, quick-freezing, container handling and rail logistics.

Did you enjoy this article? Click here to subscribe to Refrigerated & Frozen Foods magazine.

You must login or register in order to post a comment.



Image Galleries

Evolution Fresh: Enhancing the Premium Juice Market with HPP Technology

Evolution Fresh’s new Rancho Cucamonga, Calif., juicery employs HPP technology to help produce cold-pressed juices.

Posted: December 11, 2014

4/30/15 2:00 pm EDT

Best Practices for Executing Capital Projects

Best Practices for Executing Capital Projects, a Food Plant of the Future webinar presented by Hixson and co-sponsored by Food Engineering, will reveal helpful project management techniques and strategies Hixson has learned based on decades of experience in leading food and beverage projects to successful conclusions, how to establish appropriate stakeholder expectations, how to keep control of project quality, schedule and budget and what to do when challenges arise.

Refrigerated and Frozen Foods Magazine


2015 May

Refrigerated & Frozen Foods' May 2015 issue features The Schwan Food Co. as the Sustainable Processor of the Year.

Table Of Contents Subscribe

2015 State of the Cold Food Industry

Refrigerated & Frozen Foods’ July 2015 issue covers the State of the Industry report. What trends and analysis would you like to see covered?
View Results Poll Archive

The Refrigerated and Frozen Food Store

Cold Packaging Materials Guide

A guide to cold packaging containers and materials.

More Products

Refrigerated & Frozen Foods Delivers

RFF Infographic 133x133Click here to see a snapshot of the many different ways Refrigerated & Frozen Foods delivers business and technology solutions to cold chain professionals.


facebook_2014 twitter_40px youtube_40pxlinkedin_40px

Buyer's Guide

Visit our Buyer's Guide!

Refrigerated & Frozen Foods offers a Cold Packaging Materials Guide, as well as a Cold Storage Warehouse Guide, the most comprehensive listing of cold storage warehouses.

Visit the Buyer's Guide page today!