Cooling systems
From single-room applications to multi-zone industrial facilities, ThermoVia engineers equipment selection around capacity, temperature range, product behavior and energy targets.
A compact architecture that enables fast installation and practical service access in small and medium rooms.
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Markets, restaurants, butcheries, small production areas and modular cold rooms.
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Separating condenser and evaporator provides flexibility in outdoor unit placement, noise and heat management.
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Medium-sized cold rooms, production facilities and projects requiring planned outdoor unit positioning.
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A system architecture for industrial capacities where multiple rooms and temperature zones are managed from one center.
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Large logistics warehouses, production campuses and multi-room food facilities.
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Provides stable chilled water or glycol production for process cooling, HVAC support and indirect circuits.
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Process lines, production machinery, indirect storage circuits and comfort support systems.
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High-capacity systems that rapidly reduce core product temperature to support quality, shelf life and food safety.
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Meat, seafood, bakery, ready-meal and frozen product lines.
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Controls temperature, humidity and atmosphere composition to manage respiration rate in fruit and vegetables.
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Apples, pears, quinces, citrus, bananas and long-term fresh produce storage.
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Widely used solutions across different capacities and applications, with strong service accessibility and equipment variety.
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Cold rooms, retail warehouses, production areas and medium-scale industrial facilities.
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Robust systems requiring specialized engineering for facilities with high capacity and industrial efficiency expectations.
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Large meat, dairy, logistics, blast-freezing and integrated food facilities.
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A system approach that transfers cooling via glycol or similar secondary fluids and helps limit refrigerant charge.
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Process facilities, multi-room applications and projects prioritizing refrigerant safety.
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Specialized systems that provide performance and stability through a two-stage refrigeration cycle for very low temperatures.
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Deep freezing, special processes, laboratory and low-temperature test rooms.
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Solutions that balance temperature, humidity and airflow to protect quality and shelf life of fresh products.
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Fruit and vegetables, dairy, fresh meat, preparation rooms and dispatch areas.
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Heat loss, defrost and door traffic are managed together for frozen storage and low-temperature processes.
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Frozen food, meat, seafood, post-blast storage and export stock areas.
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