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Refrigerated work area design

Refrigerated work area design

(OP)
I want to look into what it takes design refrigerated (occupied) work space (2,200 SF @ around 40F meat processing for example).
As a starting point what equipment is typically used.(northern US ventilation and cooling, probably don't need heat)

RE: Refrigerated work area design

(OP)
Doesn't need heat as the room is internal (surrounded by heated building).

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