Overview
A working butcher needed better room conditions without losing trading time.
The strongest story here is the Mt Ninderry preparation-room upgrade. The existing ducted AC unit was inefficient and no longer effective for the preparation area. The space needed a dedicated low-profile refrigeration system that could hold colder, drier conditions while keeping the project inside a one-week timeframe.
But this was not an isolated equipment swap. It sat within a broader butcher refrigeration story — SETPOINT had also supported the site with specialist refrigeration, coldroom and air-conditioning systems designed around premium meat display, storage and dry-aged beef control.
It is one connected customer story with two clear layers — the operational layer, keeping a working butcher trading while upgrading the preparation area, and the product-quality layer, protecting premium meat through stable refrigeration, humidity control and display performance.
The Problem
The room needed to be colder, drier and more reliable — without disrupting the business.
The old ducted AC approach was not the right solution for the preparation area.
The client needed the space to hold 13-15°C with low humidity, and the whole upgrade had to be completed within a one-week window with business disruption kept to a minimum.
The preparation area could not be treated as a normal comfort-cooling problem. It needed a refrigeration-led solution designed around the way the butcher actually worked.
The challenge was operational continuity. SETPOINT had to upgrade the ceiling, electrical services and refrigeration performance while keeping the total project time within one week.
The Rapid Upgrade
A low-profile refrigeration system paired with a rebuilt preparation-area ceiling.
This was not a simple equipment swap. The room was rebuilt around the conditions the client actually needed.
Inefficient ducted AC removed
The old, ineffective ducted AC unit was removed and replaced with a dedicated low-profile refrigeration approach.
Damaged ceiling stripped out
All damaged ceiling plasterboard was removed so the room could be upgraded properly.
Old electrical removed
The existing electrical services were stripped out ahead of the rebuild.
New electrical works completed
New electrical works were installed to support the lighting and refrigeration system.
50 mm insulated panel ceiling installed
A new 50 mm insulated panel ceiling was installed to support better temperature control and room dryness.
New lighting installed
New lights were installed as part of the ceiling and electrical upgrade package.
Low-profile refrigeration installed
A dedicated low-profile preparation-area refrigeration system was installed and commissioned.
Handed back one day early
The site was completed, cleaned and handed back one day ahead of the one-week window.
The room was rebuilt around the conditions the client actually needed.
Instead of relying on a poorly effective AC unit, the upgraded preparation area was built to maintain colder, drier working conditions.
The insulated panel ceiling, electrical works, lighting and low-profile refrigeration system worked together to improve temperature stability, dryness and room performance.
The Broader Fit-Out
Specialist butcher refrigeration built around product quality.
The broader fit-out work shows the wider product-quality side of the same project.
SETPOINT’s work was not only about the preparation room. The site also needed refrigeration and comfort systems that supported premium meat display, cold storage and dry-aged beef control.
Existing equipment decommissioned
The old butcher shop fit out and equipment were decommissioned and removed, clearing the way for a purpose-built system.
Custom refrigerated display cabinet
SETPOINT designed and manufactured a cold plate and static top coil refrigerated display cabinet to suit the product display requirements.
Refrigeration plant engineered
The refrigeration unit and associated equipment were engineered, supplied and installed to match the cabinet and coldroom.
7 × 4 m walk-through coldroom
A new walk-through coldroom was delivered for -1°C operation at 83% humidity, with humidity monitoring included for dry-aged beef control.
Ducted air conditioning
A Fujitsu ducted air-conditioning system was supplied and installed with zone control and fresh air intake to support shop comfort and ventilation.
Refrigeration designed around the way the butcher works.
This deeper work shows SETPOINT understands butcher environments — product display, product protection, dry-aged beef, coldroom stability, humidity and comfort.
It supports the core one-week preparation-room story without overpowering it.
The Outcome
Better room performance, stronger product control and minimal disruption to trade.
Operational outcomes
- Preparation-area target conditions of 13-15°C achieved.
- Low-humidity room conditions achieved.
- Project completed within the one-week timeframe.
- Site completed, cleaned and handed over one day early.
- Energy bills reduced.
- Maintenance requirements reduced.
- Cleaning requirements reduced.
- Business disruption minimised.
Product-quality outcomes
- Custom display cabinet achieved 0.2 to 1.2°C.
- Coldroom maintained constant internal carcass temperature of 0.0°C.
- Walk-through coldroom delivered at 7 × 4 m.
- Coldroom designed for -1°C and 83% humidity.
- Humidity monitoring included for dry-aged beef control.
- Air conditioning and fresh air intake supported the customer-facing shop environment.
Why It Matters
This is what whole-system refrigeration looks like in a real business.
This project shows what SETPOINT means by looking at the whole system.
The job was not just about replacing an air conditioner or installing a coldroom. It involved refrigeration, air conditioning, electrical works, insulated panel, lighting, humidity control, product display, room conditions and business continuity.
For a working butcher, those things are connected. Product quality, staff conditions, customer presentation, energy use, maintenance burden and downtime all matter. SETPOINT’s role was to design and deliver the right cooling environment for the way the business actually operated.
