Robert joined the LIST Gruppe at the beginning of May and is responsible for key accounts in the refrigerated real estate sector. We sat down with him again and asked him a bunch of questions about refrigerated real estate.
Why cold storage properties, of all things?
Robert Schubert: To be honest, I got into this field rather by chance. At the time, we hired an external project manager for our first cold storage facility. He then went on vacation for four weeks. So I was thrown in at the deep end, literally, and had to get the project off the ground. I then took a close look at cold storage construction and gained a lot of expertise in the process. I found the topic of frost protection particularly exciting, which was absolutely essential for the planned cold storage facility with a room temperature of -24 degrees Celsius. It was crucial to take measures to effectively prevent ice lenses from forming under the hall floor or the support foundations. That's how it developed step by step.
What motivated you to join us?
R.S.: I saw some very good and innovative approaches here. I was particularly impressed by the LIST Ingenieure—there is a lot of concentrated expertise in the company. I see enormous innovative strength in this and believe that it is an excellent breeding ground, especially for special properties such as cold storage facilities. My goal is to work with the team to develop good products that we can offer our customers. Ultimately, that was the main reason why I decided to continue on this path at LIST.
Is it too short-sighted to associate cold storage properties solely with logistics?
R.S.: Yes, that would definitely be too short-sighted. Of course, logistics is almost always a component – it's part of the picture. But for me personally, it's important to also focus on production buildings. There is great potential, especially in the food production and pharmaceutical industries, or generally wherever temperature control plays a role. And that's where I see the opportunity to jointly develop more production properties with cooling requirements.
What role do refrigerated properties play in the supply chain – and how do you ensure that the cold chain functions continuously?
R.S.: Maintaining the cold chain is absolutely crucial for food safety. This applies to fresh, lightly chilled products such as dairy products or vegetables, but especially to frozen foods. Here, it is important that the core temperature is kept constant at -18 degrees Celsius. The cold chain begins at the manufacturer, where the products are produced and frozen immediately. They are then either taken to a temporary storage facility or loaded directly onto trucks. At each of these stages, it must be ensured that the temperature remains stable. The goods are temporarily stored in cold storage, preserved, and then picked and delivered. Technically speaking, this is done using loading technology such as loading bridges or special loading locks, also known as cooldocks or thermal locks. A lot has happened in recent years, especially with regard to energy efficiency and sustainability. It is a sensitive process – and it has to work precisely.
How can quality be guaranteed in cold storage facilities?
R.S.: Quality stands and falls with the planning. You have to take your time in the design phase to think through the property in detail. Because once a cold storage facility is up and running, i.e., operating at the right temperature, I can't just defrost it again to make improvements. After all, the customer wants to use it. That's why all seals, adhesive tapes, and components have to fit perfectly right from the start. For example, we use blower door tests for self-monitoring to check the tightness. We also use high-quality solutions for gates and doors – they play a central role in energy efficiency and functionality.
How do you reconcile all the technical requirements?
R.S.: In the field of refrigerated properties, it is not possible to plan during the construction phase – that might work for an office extension, but definitely not here. The technical details must be clear in advance. Errors can only be corrected later with great effort during ongoing deep-freeze operations. This is also extremely cost-intensive. That is why it is essential to work very carefully during the planning phase. And on the construction site, you need trained specialists who know exactly what is important. Among other things, it must be checked whether sealing tapes have been installed correctly. We leave nothing to chance.
Why do you think refrigerated properties are pioneers in energy efficiency?
R.S.: Because energy efficiency has always been economically important in this area. Large rooms have to be kept at certain temperatures at all times – between +12 and -24 degrees, depending on their use. This is extremely energy-intensive. The greatest energy losses occur through gates and doors, not through the roof or walls. That is why this is also where the greatest potential for improvement lies. Choosing the right industrial refrigeration concept that is optimally suited to the property and its use also plays a fundamental role. All of this requires well-thought-out, efficient technology.
What role do certifications play in refrigerated properties?
In the traditional commercial sector—i.e., office or administrative buildings—certifications such as DGNB or BREEAM have long been established. Unfortunately, this is still a blind spot when it comes to cold storage facilities. This area often falls through the cracks because the temperature requirements are so specific. But this is precisely where a lot of energy is consumed. I would therefore like to campaign for cold storage properties to be given greater consideration in the future – for example, through a separate seal of approval. I can well imagine tackling this together with LIST Eco and possibly with the DGNB.
We often talk about temperature-controlled properties – what exactly does "temperature-controlled" mean?
R.S.: The term has evolved over the years. In the past, we simply referred to cold stores – these were primarily used to store food that needed to be kept cool at temperatures above 0°C, known as plus cooling or low-temperature cooling, and temperatures below -18°C, known as deep-freezing. Today, this also includes pharmaceutical warehouses – and they have completely different requirements. These are referred to as "ambient" warehouses, i.e., temperature-controlled areas between 15 and 25 degrees Celsius. This temperature must remain constant throughout the year. This means that not only cooling but also heating is required. Temperature-controlled therefore means that the temperature is actively regulated – in both directions.
Is it possible to revitalize refrigerated properties?
R.S.: Yes, in principle – many of these properties have long since been written off and paid for, but are still in use. For example, there are former Linde AG properties that were built in the 1950s and are still in operation today. I see great potential here – the industry is growing steadily. The utilization rate of cold storage facilities is very high. That is why there will be many replacement buildings in the coming years, because the old buildings no longer meet today's energy and technical standards. In some cases, refrigerants were used in the past that are now banned. Revitalization is possible, but you have to take a close look. For example, many old buildings have a different supporting structure or are too low for modern storage technology—in the past, there were often only two to four pallet levels on top of each other. Pallet dimensions have also changed. In many cases, it is therefore not worthwhile to simply renovate the shell and install new technology—a complete new building often makes more sense.
