walk in freezer?

[fishdaddy]

were building a walk in freezer to hang deer only need enough room to hang 2 deer was wondering what i need for the freezing unit.i looked online but i guess im not smart enough to know what i need.any help would be appreciated.

[hillbill]

are you wanting to freeze them or just cool them?a local mom and pop liquor store made a walk in cooler by building a insulated room and then installing a window air conditioner in it. daaaaang it is cold in there to!it seems i remember a old poor boy trick you could do to air con units that would allow them to run full time without shutting down or freezeing up.cant remember exactly what was done tho. you might consult your local heat and air feller.

[Cornbelt]

  How about a deep freeze with an upper story added?

[PowPow]

A window unit will probably freeze the coil when you get the temp down to about Mid-50's, because they are designed to cool air about 20 degrees, or another way to say it is about 300 cfm/ton. Refrigeration units are design for about 1000 cfm/ton, to provide lower temps with less defrost time.

look for a refrigeration contractor, not necessarily air conditioning; one that specializes in resturants and grocery stores.
Krack make the coils and condensing units for walk-ins.

http://krack.ingersollrand.com/Commercial%20Products/COILS%20-%20WALK-INS/Pages/default.aspx


If you haven't started yet, Cornbelt's idea of going hi-rise on a deep freeze is worth looking into because it solves the refrigeration problem and the rest is just framing. You would need to have an extra fan in there to blow a lot of air around and keep an even temperature and so you don't get condensation and mold.


Let us know how it goes.

[bilmac]

Afreind of mine built one using the parts of a refrigerator

[fishdaddy]

thanks for the replies we only need it to get them stiff enough to saw with a meat saw..we already bought a comercial meat saw and grinder.anyone ever use one of those cool bots it connects to an air conditioner and it will get down to 30 degrees.

[tacklebury]

Buy a cow tank and add (2) 25lb bags of ice.  4 bucks each then place deer in the tank and add just enough cold water to cover the carcasses.  You might use an old bathtub also.  Then place a tarp over it.  Inside of 4 hours it'll be stiff enough to saw on, usually 2 if heat isn't too bad.    I do mine like this with a decent sized coleman cooler and by the time I come home from the farm to process it, it's stiffened and ready. 

[fishdaddy]

thanks everyone for the replies.we plan on filling up 3 freezers this season.between the 2 of us were allowed 22 deer.

[charles p]

My club has a walk in that is much larger than what you are needing.  Ours is an insulated truck body with the fram removed.  Works like a charm even after sitting up for 10 months.  We have to service it about every two years.  It will hold 32 deer I recall.  We have a rail down each side, and hooks that go over the rail and hold the deer by its pelvic bone.  I expect the body is 30 years old.
We keep the temp around 40 degrees.  Has a high and low setting.  Runs on 120v.  I like to hang a deer for a few days before deboning it for burger.  If the deer will be used for chops and roast, two weeks of hang time is about right.  Been my experience that well aged venison gets mushy when put through a grinder, so I don't age deer more than a few days that are going to be ground
 

[blind ear]

My club has a walk in that is much larger than what you are needing.  Ours is an insulated truck body with the fram removed.  Works like a charm even after sitting up for 10 months.  We have to service it about every two years.  It will hold 32 deer I recall.  We have a rail down each side, and hooks that go over the rail and hold the deer by its pelvic bone.  I expect the body is 30 years old.
We keep the temp around 40 degrees.  Has a high and low setting.  Runs on 120v.  I like to hang a deer for a few days before deboning it for burger.  If the deer will be used for chops and roast, two weeks of hang time is about right.  Been my experience that well aged venison gets mushy when put through a grinder, so I don't age deer more than a few days that are going to be ground

+1,for cutting steaks we allow it to hang until the meat gets dark and small white mold spots show. When killed we allow it to cool slow then dress itl ear