Central Storage & Warehouse (CSW) has opened a new ultra-cold storage expansion at its Pleasant Prairie, Wisconsin facility, adding space maintained at −70°F — a temperature threshold required for certain biologics, specialty ingredients, and advanced frozen food products.
The Pleasant Prairie project marks the third phase of CSW's ultra-cold programme at the Kenosha-area campus. The operator originally commissioned ultra-cold capacity in 2016 and completed a first expansion in 2020. CSW partnered with Consolidated Construction Company and Summit Refrigeration to design and build the latest addition.
Capacity Context
Demand for sub-zero cold chain infrastructure has intensified across the food and beverage sector as manufacturers of specialty frozen goods, fermented cultures, and enzyme-sensitive ingredients seek compliant, dedicated storage that standard frozen warehouses cannot provide. Facilities rated at −70°F or below occupy a distinct niche within the broader cold storage market, requiring specialized refrigeration engineering and tighter operational controls than conventional −10°F to −20°F freezer space.
CSW's repeated investment at the same Kenosha-area campus reflects a broader trend of Midwest cold storage operators expanding in place rather than greenfielding new sites, a strategy that reduces permitting timelines and leverages existing utility infrastructure. The Pleasant Prairie location benefits from proximity to major interstate corridors serving Chicago and the broader Great Lakes distribution network — a key consideration for food and beverage manufacturers seeking regional hub capacity.
Supply Chain Implications
For food and beverage operators sourcing ultra-cold storage, third-party capacity additions like CSW's expansion can ease pressure on in-house freezer infrastructure and provide contingency space during peak production cycles. The −70°F specification also aligns with storage requirements that have emerged in recent years for certain probiotic strains, specialty fats, and other temperature-sensitive food ingredients where conventional cold chain protocols are insufficient.
The build-out continues a capital investment cycle that industry observers have tracked across the Midwest cold-chain sector, where tightening capacity has pushed lead times for ultra-cold space. Operators managing frozen and refrigerated SKUs have increasingly turned to specialised third-party warehouses as an alternative to expanding owned distribution centres, a dynamic covered in recent foodservice supply chain reporting on this site.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
