Robert has been part of LIST since early May and is responsible for cold storage real estate in the Key Account department. We sat down with him again and peppered him with questions about cold storage real estate.
Why cold storage real estate, of all things?
Robert Schubert: To be honest, I got into this field more or less by chance. Back then, we hired an outside project manager for our first cold storage facility. He then went on vacation right away for four weeks. So I was thrown in at the deep end—literally—and had to get the project off the ground. I then delved deeply into the topic of cold storage construction and gained a great deal of expertise in the process. I found the topic of sub-freeze protection particularly fascinating, as it was absolutely essential for the planned cold storage facility with a room temperature of -24 degrees. It was crucial to implement measures to effectively prevent the formation of ice lenses under the facility floor or the support foundations. That’s how it developed step by step.
What motivated you to join our company?
R.S.: I saw some very good and innovative approaches here. The LIST Ingenieure, in particular, impressed me—there’s a great deal of concentrated expertise within the company. I see enormous innovative potential in this and believe it provides an excellent breeding ground, especially for specialized properties like cold storage facilities. My goal is to work with the team to develop high-quality products that we can offer our customers. Ultimately, that was the main reason I decided to continue on this path at LIST.
Is it too narrow-minded to associate cold storage properties solely with logistics?
R.S.: Yes, that would definitely be too narrow a view. Sure, logistics is almost always a component—it’s part of the picture. But for me personally, it’s important to also focus on production facilities. There’s great potential, especially in food production and the pharmaceutical industry—or generally wherever temperature control plays a role. And that’s where I see the opportunity to jointly develop more production facilities with cold storage requirements.
What role do refrigerated properties play in the supply chain—and how do you ensure that the cold chain functions consistently throughout?
R.S.: Maintaining the cold chain is absolutely crucial for food safety. This applies to fresh, lightly chilled products like dairy goods or vegetables, but especially to frozen foods. Here, it’s important that the core temperature is kept constant at -18 degrees. The cold chain begins at the manufacturer—where the products are produced and immediately frozen. From there, they are either sent to a temporary storage facility or loaded directly onto a truck. At each of these stages, it must be ensured that the temperature remains stable. At the cold storage facility, the goods are temporarily stored, preserved, and then picked and shipped. Technically speaking, this is done using loading equipment such as loading docks or special loading airlocks—also known as cooldocks or thermal airlocks. There have been significant developments in this area in recent years, particularly with regard to energy efficiency and sustainability. It’s a delicate process—and it must function precisely.
How can quality be ensured in cold storage facilities?
R.S.: Quality stands or falls with the planning. You have to take the time during the design phase to think through the property down to the last detail. Because once a cold storage facility is up and running—that is, operating at the correct temperature—I can’t simply defrost it again to make improvements. After all, the customer wants to use it. That’s why all seals, adhesive tapes, and components must fit perfectly from the very beginning. For example, we use blower door tests for self-monitoring to check for airtightness. We also rely on high-quality solutions for gates and doors—they play a central role in energy efficiency and functionality.
How do you balance all the technical requirements?
R.S.: In the cold storage sector, it’s not possible to plan during the construction phase—that might work for an office renovation, but definitely not here. The technical details must be clear beforehand. Errors can only be corrected later with great effort while the facility is in operation, which is also extremely costly. That’s why it’s essential to work very carefully right from the planning phase. And on the construction site, you need trained specialists who know exactly what matters. Among other things, it’s necessary to check whether sealing strips, for example, have been installed correctly. We leave nothing to chance.
Why do you think cold storage facilities are pioneers in energy efficiency?
R.S.: Because energy efficiency has always been economically important in this sector. You have to maintain large spaces at specific temperatures over the long term—between +12 and -24 degrees, depending on the use. That’s extremely energy-intensive. The greatest energy losses occur through gates and doors, not through the roof or walls. That’s why these areas offer the greatest potential for improvement. Choosing the right industrial refrigeration system—one that’s optimally suited to the property and its use—also plays a fundamental role. All of this requires well-designed, efficient technology.
What role do certifications play in cold storage facilities?
R.S.: In the traditional commercial sector—that is, office or administrative buildings—certifications such as DGNB or BREEAM have long been established. Unfortunately, this has so far been an overlooked area when it comes to cold storage facilities. This sector 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 advocate for cold storage facilities to be given greater consideration in the future—for example, through their own seal of quality. I can certainly envision tackling this together with LIST Eco and possibly with the DGNB.
We often talk about temperature-controlled properties—but what exactly does “temperature-controlled” mean?
R.S.: The term has evolved over the years. In the past, people simply referred to cold storage facilities—which primarily involved storing food that needed to be cooled at temperatures above 0°C, known as “plus cooling” or “low-temperature cooling,” and at temperatures below -18°C, known as “deep-freeze cooling.” Today, pharmaceutical warehouses are also included—and they have entirely different requirements. There, we refer to “ambient” warehouses, meaning temperature-controlled areas between 15 and 25 degrees. This temperature must remain constant year-round. That means you not only have to cool but also heat. So “temperature-controlled” means the temperature is actively regulated—in both directions.
Is it possible to revitalize cold storage facilities?
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 still former Linde AG facilities that were built in the 1950s and are still in operation today. I see great potential there—the industry is growing steadily. The utilization rate of cold storage facilities is very high. That’s why there will be many new replacement buildings in the coming years, as 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 structural framework or are too low for modern warehousing technology—in the past, there were often only two to four pallet levels stacked on top of each other. Pallet dimensions have also changed. In many cases, therefore, it’s not worth simply renovating the exterior and installing new technology—it often makes more sense to build a completely new facility.
