The product to be handled in a refrigerated facility defines the building's function. Will the
incoming product be fresh or frozen? If the product is fresh, how much and what kind of further
processing will there be done in the facility? This consideration will define the need for ice
production and handling, special cutting, portioning, or other processing and/or cooking machinery.
Will the further-processed product then be frozen? What the freezing requirements will be is a
function of se