A 4000 MT cold storage facility engineered primarily for potato preservation, with dedicated chamber capacity for selected fruits and vegetables under controlled temperature, humidity and CO₂ conditions.
Aman Cold Store is a purpose-built cold storage facility serving farmers, traders, wholesalers, agri-businesses and seasonal produce suppliers across Simraungadh and the wider Bara district. The facility is designed primarily for potato preservation across three dedicated chambers, with one further chamber for vegetables and fruits.
Aman Cold Store operates three dedicated potato chambers and one chamber for vegetables and fruits, per the facility's column & panel layout.
Long-duration seasonal storage at 0–2°C across three dedicated chambers (Chambers 1, 2 & 4), built around potato's specific pull-down and holding requirements.
A dedicated chamber (Chamber 3) at 0–2°C and 85–90% relative humidity, suited to a range of seasonal vegetables and fruits.
Storage capability for onion and garlic is available at the facility; exact chamber assignment is being confirmed against the latest layout drawing.
Structured bulk intake and storage allocation for large seasonal volumes, with chamber space planned around incoming produce schedules.
Storage arrangements structured for traders and wholesalers who require reliable, quality-consistent holding capacity ahead of distribution.
Direct storage access for local farmers, reducing post-harvest losses and giving flexibility on when produce is brought to market.
Scheduled intake and release coordination between storage chambers and outbound transport via the internal conveyor, aligned with client dispatch timelines.
Per the official column layout drawing (Drg. No. PD-01A) — four cooling chambers built around the main column grid, with an internal conveyor and staircase serving Chamber 2.
Redrawn from Drg. No. PD-01A (Proposed Main Column & PUF Panels Layout, Job No. JVM-119). This drawing gives area, produce type, temperature and humidity for each chamber directly — it does not state MT capacity. † Capacities above are calculated (area × 31.2ft height × bag/crate density derived from the facility's separate refrigeration data sheet), not read off this drawing, and total ≈3,362 MT — below the facility's stated 4,000 MT design target, worth reconciling with Aman Cold Store directly.
Refrigeration, insulation and structural specifications drawn directly from the facility's project engineering design.
| Chamber | Produce | Area | Temp / RH |
|---|---|---|---|
| Chamber 1 | Potato | 129.4 × 64.6 ft (8,359 ft²) | 0–2°C / 85–90% |
| Chamber 2 | Potato (+ conveyor & staircase) | 88.6 × 53.2 ft (4,717 ft²) | 0–2°C / 85–90% |
| Chamber 3 | Vegetables / Fruits | 55.4 × 44.2 ft (2,450 ft²) | 0–2°C / 85–90% |
| Chamber 4 | Potato | 55.4 × 44.0 ft (2,441 ft²) | 0–2°C / 85–90% |
Chamber areas and produce assignment are per Drg. No. PD-01A (Proposed Main Column & PUF Panels Layout). Refrigeration duty is distributed across the facility via a PLC system monitoring temperature, humidity and CO₂ across all four chambers. This drawing doesn't specify MT capacity per chamber or confirm onion & garlic's chamber assignment — both are being confirmed against the facility's full engineering set.
Actual storage life depends on produce quality, maturity, pre-cooling, packaging, humidity and chamber condition. Final storage suitability should be confirmed with Aman Cold Store.
| Produce | Recommended Temp | Approx. Storage Period | Status |
|---|---|---|---|
| Potato | 0–2°C | Long seasonal storage / several months, purpose-dependent | Primary Produce — Ch. 1 & 2 |
| Apple | 0–4°C | 1–6 months | Accepted |
| Orange | 4–8°C | 2–8 weeks | Accepted |
| Pomegranate | 5–7°C | 6–8 weeks | Accepted |
| Pear | 0–1°C | 1–5 months | Accepted |
| Grapes | 0–1°C | 2–8 weeks | Accepted |
| Carrot | 0–1°C | 1–5 months | Accepted |
| Cabbage | 0–1°C | 1–3 months | Accepted |
| Cauliflower | 0–1°C | 2–4 weeks | Accepted |
| Green Peas | 0–1°C | 1–3 weeks | Accepted |
| Capsicum | 7–10°C | 2–3 weeks | Accepted |
| Tomato (ripe) | 8–12°C | 1–2 weeks | Accepted |
| Tomato (mature green) | 12–15°C | 2–4 weeks | Accepted |
| Cucumber | 10–12°C | 10–14 days | Accepted |
| Lemon | 8–12°C | 3–8 weeks | Accepted |
| Sweet Lime | 8–10°C | 2–6 weeks | Accepted |
| Ginger | 12–14°C | 1–2 months | Case-by-case |
| Beetroot | 0–1°C | 1–3 months | Accepted |
| Radish | 0–1°C | 2–4 weeks | Accepted |
| Broccoli | 0–1°C | 1–2 weeks | Accepted |
| Mushroom | 0–2°C | 3–7 days | Short-term |
| Onion | 0–2°C | Seasonal storage | Accepted* |
| Garlic | 0–2°C | Seasonal storage | Accepted* |
Actual storage life depends on produce quality, maturity, pre-cooling, packaging, humidity and chamber condition. Final storage suitability should be confirmed directly with Aman Cold Store. *Onion & garlic storage is confirmed at the facility; the specific chamber has varied across engineering drawings supplied and is being finalised.
Substantial storage volume across four purpose-built chambers.
Engineered first around potato's pull-down time and holding conditions.
Independent temperature control across all four storage chambers.
Water-cooled rack system with semi-hermetic compressor configuration.
100mm wall/ceiling and 60mm floor insulation for consistent thermal performance.
Continuous tracking of temperature, humidity and CO₂ levels.
Positioned in Simraungadh-3, Bara — within Nepal's key agricultural belt.
Suited to individual farmers, traders and bulk seasonal storage clients alike.
Most cold storage facilities in Nepal are single-produce, single-chamber operations with basic insulation and manual handling. Aman Cold Store is engineered to a materially higher specification.
| Conventional Cold Storage in Nepal | Aman Cold Store |
|---|---|
| Usually 1–2 storage chambers | 4 dedicated chambers, engineered to the main column layout |
| Almost exclusively potato storage | Potato across three chambers, plus a dedicated vegetables & fruits chamber |
| Manual loading and handling | Internal conveyor and staircase serving Chamber 2 |
| Conventional masonry construction | Pre-Engineered Building (PEB) with mezzanine floors |
| Basic wall insulation | 100 mm PUF sandwich panels, 40±2 kg/m³ density |
| Simple single-stage refrigeration | 400 kW industrial refrigeration rack with multiple indoor units, cooling tower, CO₂ removal, humidifier and PLC control |
| Largely manual operation | Automation-ready control architecture |
| Limited environmental control | CO₂ management and humidity control across all chambers |
| Minimal office/utility space | Mezzanine floors for office, control and ancillary storage |
Three potato chambers plus a dedicated vegetables & fruits chamber, generating revenue across seasons rather than only during the potato harvest.
400 kW water-cooled rack, 11 indoor evaporator units, cooling tower, electronic expansion valves, PLC-based CO₂ control and humidification.
PEB steel structure using approximately 270,000 kg of structural steel, 100 mm insulated PUF panels and mezzanine floors for faster build, better thermal efficiency and lower maintenance.
Humidity and CO₂ control help limit shrinkage, weight loss, sprouting and rot — supporting better produce quality and stronger selling prices.
An internal conveyor for loading reduces manual handling and speeds up truck turnaround at intake and dispatch.
Beyond the current build, the following additions are being evaluated to extend the facility's operational and monitoring capability.
Submit produce type, volume and storage duration to reserve chamber space.
Produce is received, inspected and allocated to the appropriate chamber.
Temperature, humidity and CO₂ are maintained through the PLC-based system.
Produce is released and coordinated for outbound transport as scheduled.
Renders, chamber diagrams and machinery visuals — replace placeholders below with on-site photography as it becomes available.
Aman Cold Store, Simraungadh-3, Bara, Nepal. Reach out for chamber availability, seasonal booking or a commercial storage quotation.