A cold room is a large, temperature-controlled storage facility used in commercial kitchens, hotels, supermarkets, and food processing units to preserve perishable items. It maintains a consistently low temperature to keep fruits, vegetables, dairy products, meat, and other food items fresh for extended periods. Cold rooms are built with insulated panels, refrigeration units, and temperature monitoring systems to ensure energy efficiency and food safety. They can vary in size from small walk-in units to large industrial chambers. Overall, a cold room is essential for reducing food spoilage, maintaining hygiene, and supporting efficient large-scale food storage.