Behind the Chill: A Visit to Labcold’s Innovative Facility!
We recently had the opportunity to visit Labcold, one of the UK’s leading names in medical and scientific refrigeration. Known for reliability and innovation, Labcold has earned the trust of NHS hospitals, pharmacies, universities, and food companies that depend on precise, stable temperature control. Their Basingstoke facility, which opened in 2013, has nearly tripled in size. With UK-based finishing and customisation combined with component manufacturing in Portugal, Labcold keeps lead times short and stock levels strong—helping customers avoid delays.
During our visit, it was clear how seriously they take product development. A standout example is a redesigned shelving system in their sparkfree units—engineered to improve internal temperature stability through better shelf contact. They’ve also introduced a modular stacking system, allowing fridges and freezers to be paired and replaced independently—offering more flexibility and value than traditional fridge-freezer combos.
Sustainability is another clear focus. Labcold shares its environmental data via EcoVadis and is exploring more eco-friendly packaging. Their upcoming IntelliCold pharmacy fridges are designed to run on just 30% of the power used by typical models, combining energy efficiency with high performance.
Innovation at Labcold is driven by real-world problems. One upcoming feature we previewed is a remote monitoring system that allows engineers to diagnose and resolve issues wirelessly—saving time and reducing the need for site visits.
One story that stood out involved a food industry client who needed to store thousands of pounds worth of caviar at a strict 2°C. Labcold had recommended a cold incubator capable of maintaining that precise temperature throughout, but the customer chose to go with a cheaper, converted domestic fridge offering a 2–8°C range instead. Unfortunately, the wider temperature swings not only spoiled the product—resulting in the loss of thousands of pounds worth of caviar—but also posed a serious food safety risk. Caviar stored at inconsistent temperatures can become a breeding ground for harmful bacteria like Clostridium botulinum, which causes botulism. It was a valuable reminder of how choosing the right equipment from the start can make all the difference.
After seeing the operation up close, it’s clear that Labcold’s approach combines technical expertise, customer insight, and a genuine commitment to doing things smarter. They’re not just keeping things cool—they’re raising the bar for how it’s done.
If you would like to explore the Labcold range then click here
