- Public Refrigerated Warehouse (PRW)
- Multi-tenant public cold storage; service-business model with throughput fees.
- Dedicated Build-to-Suit Cold Storage
- Single-tenant build-to-suit for grocer / food processor / 3PL.
- Production Cold Storage
- Adjacent to or part of food production facility (Tyson, Smithfield, Conagra).
- Pharmaceutical Cold Chain
- Specialized cold storage for vaccines + biologics + pharma; CDMO-related.
- Last-Mile Cold Storage Distribution
- Smaller infill cold facilities for grocery delivery + meal-kit providers.
- How does cold storage differ from dry warehouse?
- Cold storage requires significantly higher CapEx (refrigeration systems, vapor barriers, insulated dock doors with seal/shelter, blast freezers) — typically $400-$700 PSF construction vs $80-$120 PSF dry warehouse. Energy is the dominant operating cost (10-25% of revenue vs 1-3% dry warehouse). Pallet density is higher (10-15 positions per SF vs 6-9 dry warehouse) due to specialized racking + clear-height optimization. Lease structures often include energy pass-through (vs simpler NNN structures in dry warehouse). Cap rates trade tighter than dry warehouse (4.5-5.5% cold vs 5.0-6.0% dry) due to barriers to entry + scarcity + pricing power.
- Who owns institutional cold storage?
- Lineage Inc (NYSE: COLD, IPO'd July 2024 ~$15B valuation) is the world's largest cold storage operator with 480+ facilities globally — formed through aggressive acquisition + rebrand of legacy Americold Realty Trust portfolio + Lineage Logistics + many smaller acquisitions. The COLD ticker was previously Americold Realty Trust pre-merger. Prologis (PLD) gained meaningful cold-storage exposure via the 2022 Duke Realty acquisition (~5% of portfolio). Private institutional cold storage: Burris Logistics, US Cold Storage (USCS), NewCold (Lineage subsidiary), United States Cold Storage. The sector consolidated rapidly post-2020 due to e-commerce grocery + pharma cold-chain demand growth.
- What temperature zones are used in cold storage?
- Cold storage uses three primary temperature regimes: ambient cooler (35-55°F, produce + dairy + some pharmaceuticals), refrigerated (28-32°F, meat + seafood + ready meals + many pharma), and frozen (-10 to 0°F, frozen food + ice cream). Specialized facilities offer ultra-low (-50°F or lower for biopharm + scientific applications) + blast freezer (-40°F rapid freezing). Multi-zone facilities can sub-divide individual bays for tenant flexibility. Temperature monitoring + recording is HACCP + USDA + FDA mandated; modern facilities use IoT temperature sensors with continuous monitoring + automated alerting on excursions.