What is the difference between a Cold Chamber and a Freezer?
Whilst a cold chamber and a freezer would sound similar prima facie, both are differential in terms of purpose and usage. A cold chamber is designed to keep the contents within it cold and maintain a specific temperature whilst also keeping the humidity and moisture under control. On the other hand, freezers are used to set the temperature below the freezing point, mostly under zero degrees.
Cold Chambers or Walk-In chambers are usually procured in the pharmaceutical industries, food industries, or other relevant industries to store things like samples, meat, etc. at the desired temperature. Cold chambers also prevent rapid decay or oxidation of any organic materials and help in storing them for longer durations.
Freezers are used mainly by the food industry to freeze and store food articles below their freezing point, which is usually under zero degrees to be able to preserve them for longer periods.
The main difference between a cold chamber and a freezer is the control of humidity. Whilst most freezers only focus on maintaining a certain temperature, cold chambers are designed to also maintain the level of humidity. Not only that, but cold chambers also contribute to efficiency in terms of storage quantity and space utilization. Freezers can be a hassle in terms of space and quantity. That is where cold chambers act as lifesavers and can be used industry-wide. Walk in stability chambers give the liberty of space and temperature control and are very easy to manipulate and use.
Some cold chambers are also designed to be sensitive to light exposure. Photostability chambers are very useful in the pharmaceutical industry where exposure to light is a prime mandate. Control on how much light exposure is received by the contents, also maintaining the temperature and humidity is crucial.
In conclusion, whilst the cold chambers are scientific equipment that is used to store articles at the desired temperature and humidity percentage, freezers are purely designed to keep articles at a certain temperature. Regardless, without both, it would be tough to store and preserve perishable articles for longer durations.