{"id":13189,"date":"2026-09-29T11:29:05","date_gmt":"2026-09-29T11:29:05","guid":{"rendered":"https:\/\/www.raxpanel.com\/blog\/how-to-choose-the-right-cold-room\/"},"modified":"2026-09-29T11:29:05","modified_gmt":"2026-09-29T11:29:05","slug":"how-to-choose-the-right-cold-room","status":"publish","type":"post","link":"https:\/\/www.raxpanel.com\/de\/blog\/how-to-choose-the-right-cold-room\/","title":{"rendered":"So w\u00e4hlen Sie den richtigen K\u00fchlraum f\u00fcr Ihr Unternehmen"},"content":{"rendered":"<style>.entry-content p{line-height:1.8;margin-bottom:28px;}.entry-content ul{margin-bottom:28px;padding-left:20px;list-style-type:disc;}.entry-content ol{margin-bottom:28px;padding-left:22px;}.entry-content li{margin-bottom:10px;line-height:1.6;}.entry-content h2{font-size:26px;line-height:1.35;margin:36px 0 20px;font-weight:700;}.entry-content h3{margin-bottom:16px;font-weight:700;}.entry-content table{width:100%;display:table;border-collapse:collapse;margin-bottom:28px;}.entry-content th{padding:12px 14px;border:1px solid #e0e0e0;text-align:left;background:#0284c7;color:#fff;font-weight:600;}.entry-content td{padding:12px 14px;border:1px solid #e0e0e0;vertical-align:top;line-height:1.6;}.entry-content tbody tr:nth-child(even) td{background:#f9f9f9;}<\/style>\n<p>Five in the morning at the third site&#8217;s receiving dock, and the chef de partie is already counting steps. The walk-in sits on the far side of the kitchen, past the dry store, because that is where the floor plan had room left. Every delivery of greens and dairy crosses the kitchen twice &#8211; in, then back out to the line. Forty extra steps per delivery, paid every day. The box at our second site was chosen the same way: from a catalogue page, not from a menu.<\/p>\n<p>That tax is why this page reads as operations, not as equipment. How to choose a cold room is a menu question first: what the menu stores, at what temperature, arriving on what rhythm, worked by how many hands. We manufacture modular cold rooms and the wall, ceiling, floor and door panels they are built from. The equipment matters to us &#8211; but the right cold room is decided at the dock and on the line, long before a panel schedule exists.<\/p>\n<h2 id=\"what-your-menu-tells-you-first\">What Your Menu Tells You First<\/h2>\n<p>The first document in how to choose a cold room is the menu, not the catalogue. What the line stores decides the temperature band; how much it stores decides the volume; how deliveries land decides the door and the location. Suppliers will ask what size you want. Kitchens should answer with what the menu does all week.<\/p>\n<p>Count the load the way the guides do, at roughly 28 lb of food per cubic foot &#8211; about 12.5 kg. Standard boxes start around 6 x 6 feet and run up through 8 x 10. Those two anchors turn a vague request for more space into a number you can defend in a quote meeting.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/walk-in-freezers-temperature-ranges-compressor-types-detail.jpg\" alt=\"Walk-in freezer temperature ranges and compressor types at a glance\" width=\"1200\" height=\"800\" class=\"wp-image-8457\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">The menu writes the first spec: what you store decides the band, the volume and the door<\/figcaption><\/figure>\n<p>Before any supplier visit, put six lines on paper. Each line below comes from the menu rather than from habit, and together they are the inventory that sizes the box:<\/p>\n<ul>\n<li>What the menu actually stores &#8211; proteins, dairy, produce, prepared pans &#8211; and what shares a shelf<\/li>\n<li>The temperature band each group needs, written down<\/li>\n<li>Maximum inventory held at once: the Friday truck, not the Tuesday top-up<\/li>\n<li>Delivery rhythm: daily small drops or one weekly pallet<\/li>\n<li>Usable space after aisles and door swing, which is always less than the floor area<\/li>\n<li>The growth you can defend, without buying chilled air nobody uses<\/li>\n<\/ul>\n<p>The trap is designing a walk-in exclusively around what you need today. Our second site ordered for the menu running the week we signed. Two menu seasons later, prep pans lived on a trolley in the corridor because the shelf plan had no room for them. Menus change; boxes do not.<\/p>\n<h2 id=\"temperature-classes-decide-the-box-you-buy\">Temperature Classes Decide the Box You Buy<\/h2>\n<p>Temperature is the first hard constraint because it picks three things at once: the plant, the panel thickness and the running cost. Chillers hold +1 to +8 C; freezers run -1 to -40 C; below -20 C, the guides point to split refrigeration systems. American quotations use the same bands in Fahrenheit &#8211; coolers at 35 to 38 F, freezers 0 to -20 F &#8211; so expect both dialects on a quote sheet.<\/p>\n<p>The menu maps onto those bands line by line, and the assignment is unforgiving. At site two, a delivery rush once parked fresh-cut salads in the freezer section for a single night. The band did exactly what it was told, and the boxes came out limp and glazed. The machine had not failed; the assignment had.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/cold-storage-material-selection-for-cold-storage-closeup.jpg\" alt=\"Cold storage material selection closeup for cold room panels\" width=\"1200\" height=\"811\" class=\"wp-image-8313\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">Panel selection starts at the temperature class, not at the price list<\/figcaption><\/figure>\n<p>Panel thickness follows the class: about 80 mm for chiller duty and 100 mm for freezers. Fire paperwork belongs in the same conversation &#8211; flame spread of 25 or less, smoke developed of 450 or less, 4-inch panels standard and 6-inch for demanding installs.<\/p>\n<div style=\"overflow-x:auto;\">\n<table>\n<thead>\n<tr>\n<th>Menu load<\/th>\n<th>Temperature band<\/th>\n<th>Panel norm<\/th>\n<th>Plant note<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Dairy, produce, beverages<\/td>\n<td>+1 to +8 C chiller<\/td>\n<td>80 mm<\/td>\n<td>Frequent openings; watch the gaskets<\/td>\n<\/tr>\n<tr>\n<td>Fresh meat and fish, week-long hold<\/td>\n<td>Chiller band, +1 to +8 C<\/td>\n<td>80 mm<\/td>\n<td>Less door traffic, deeper shelving<\/td>\n<\/tr>\n<tr>\n<td>Bulk frozen protein<\/td>\n<td>Freezer band, -1 to -40 C<\/td>\n<td>100 mm<\/td>\n<td>Split system below -20 C<\/td>\n<\/tr>\n<tr>\n<td>Pharmacy or high-value stock<\/td>\n<td>Inside the chiller band<\/td>\n<td>80 mm<\/td>\n<td>Monitoring, documents kept with the room<\/td>\n<\/tr>\n<tr>\n<td>Seasonal harvest cool store<\/td>\n<td>Chiller band, +1 to +8 C<\/td>\n<td>80 mm<\/td>\n<td>Cam-lock kit assembled in days<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>One chain runs through the whole decision: menu line, temperature band, panel thickness, plant type. That order is the backbone of how to choose a cold room &#8211; class first, brand last. Buyers who start with the compressor are choosing the machine before the constraint, and the constraint always wins in the end.<\/p>\n<h2 id=\"size-the-room-to-your-receiving-rhythm\">Size the Room to Your Receiving Rhythm<\/h2>\n<p>Size follows three rhythms, not one number: the biggest delivery you receive, the interval between deliveries, and the pace of the line pulling stock out. Sizing guides say it plainly: plan around the maximum inventory you expect to hold at one time, not around an average day. A cold room sized for an average day fails on the day the truck is biggest &#8211; the kitchen version of staffing a Friday service for a Tuesday.<\/p>\n<p>Then subtract the air. The 8 x 12 box drew 96 square feet on the plan; aisles, shelving access, door swing and airflow claimed their share before the first pan touched a shelf. Leave reasonable room for growth without dramatic oversizing &#8211; every empty cubic foot is refrigerated air you pay to chill for nothing.<\/p>\n<p>Location rides in the same decision. Refrigeration guides treat distance to the receiving area as an efficiency line, because every metre between dock and door gets walked twice by somebody holding a trolley. At our second site the box landed where the plan had leftover space, and the chef de partie paid forty extra steps per delivery for three years. The corridor between the dock and that door was the most expensive floor we never bought.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/cold-room-panels-fresh-produce-distribution-centers-example.webp\" alt=\"Fresh produce distribution center cold room panels beside the receiving dock\" width=\"1200\" height=\"1593\" class=\"wp-image-8409\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">Produce lives or dies on the distance between dock and door<\/figcaption><\/figure>\n<blockquote>\n<p>The position of a cold room is decided by the menu and the dock. The corner a floor plan has left over is not a siting argument &#8211; it is a bill you pay in steps, every service.<\/p>\n<\/blockquote>\n<p>With the six-line inventory written down, choosing a cold room stops being guesswork and the volume becomes arithmetic. Our <a href=\"\/blog\/how-to-calculate-the-volume-of-cold-storage\/\">cold storage volume calculation<\/a> walks it end to end. For the numbers behind the footprint itself, our <a href=\"\/blog\/optimal-cold-room-size\/\">cold room size<\/a> guide goes deeper than this process page needs. Do that math before the quote meeting, not during it.<\/p>\n<h2 id=\"build-method-modular-kit-or-site-construction\">Build Method: Modular Kit or Site Construction<\/h2>\n<p>The build axis is quieter than temperature, but it decides the calendar. A modular cold room is built from insulated panels cam-locked into place. A two-person team can construct one in a day or two, and order-to-install can run as little as a few weeks. Site construction covers any size, shape and configuration, and it is the honest answer when the footprint is irregular or the capacity sits beyond what standard modules carry.<\/p>\n<p>Most restaurant and retail rooms sit firmly in kit territory: rectangular, chiller or mid freezer band, and a wall that already carries power. Kits also move &#8211; cam-lock panels disassemble and rebuild at the next site, which matters more than buyers expect, because leases end and menus migrate. We press wall, ceiling, floor and door <a href=\"https:\/\/www.raxpanel.com\/cold-room-panel\/\">cold room panels<\/a> on one production line, so a kit and its future spare parts speak the same spec. The full axis-by-axis comparison lives in our <a href=\"\/blog\/walk-in-vs-modular-cold-rooms\/\">walk-in vs modular guide<\/a>.<\/p>\n<div class=\"callout\" style=\"background:#f0f9ff;border-left:4px solid #0284c7;border-radius:4px;padding:20px 24px;margin:32px 0;\">\n<p style=\"margin-bottom:0;\"><strong>The DIY boundary:<\/strong> panel assembly suits a competent crew with the sequence, but split-system pipe runs belong to a refrigeration technician and the wiring to a licensed electrician. The labour saved on panels is real; the labour skipped on plant is where the cheap install turns into a service call.<\/p>\n<\/div>\n<p>Whichever build you pick, buy the envelope as one system instead of panels from one schedule and doors from another. Mixed-envelope rooms are where warm air finds its seams &#8211; and where frost signs its name.<\/p>\n<div class=\"cta-box\" style=\"background:#0f172a;border-radius:8px;padding:28px;margin:32px 0;color:#ffffff;\">\n<p style=\"color:#e2e8f0;\">RaxPanel manufactures modular cold rooms and their wall, ceiling, floor and door panels on one line &#8211; daily output over 1,700 m2, shipped to projects in 30+ countries. Send your menu&#8217;s temperature band and your maximum delivery, and an engineer returns a panel schedule with the door specification.<\/p>\n<p><a href=\"https:\/\/www.raxpanel.com\/cold-room-panel\/\" target=\"_blank\" rel=\"noopener\" style=\"display:inline-block;background:#0284c7;color:#ffffff;padding:12px 28px;border-radius:4px;text-decoration:none;font-weight:600;\">Send Your Spec for a Panel Schedule<\/a><\/div>\n<h2 id=\"choose-a-supplier-who-answers-in-year-three\">Choose a Supplier Who Answers in Year Three<\/h2>\n<p>The box is half the purchase; the other half is the organisation behind it. A big part of how to choose a cold room is who you want on the phone in year three, when a gasket weeps or a compressor cycles long. Warranty norms show what manufacturers expect to stand behind: about 25 years on the internal foam, 12 on the structure, 5 extended on the compressor, 1 on misc parts.<\/p>\n<p>Quotes need a discipline before they need a winner. Ask every bidder for annual kWh estimates under identical assumptions &#8211; same size, setpoint, ambient, door openings, product load &#8211; and apply the same utility rate. Energy efficient means different things bidder to bidder, and the proposal that excludes the most line items can look cheapest on the day. Sit every bid next to <a href=\"\/blog\/how-much-does-a-cold-room-really-cost\/\">what a cold room really costs<\/a> before you trust the bottom line.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/cold-room-assembly-diy-versus-professional-installation-roi-overview.webp\" alt=\"Cold room assembly DIY versus professional installation compared\" width=\"1200\" height=\"900\" class=\"wp-image-8518\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">The year-three test is written into the paperwork: warranty scope, parts line, who answers<\/figcaption><\/figure>\n<p>Running costs prove the point. One manufacturer&#8217;s published field test measured two decade-old 8 x 14 foot freezers at 349 versus 928 kWh over three weeks. That is roughly $1,044 a year per box &#8211; vendor data, vendor-claimed, and exactly the gap a disciplined quote sheet catches.<\/p>\n<p>Service response belongs on the same sheet as price. A supplier who quotes in panel schedules, answers in engineer hours and publishes warranty lines in years is telling you how the third year goes. The one who quotes a single number is telling you something too.<\/p>\n<h2 id=\"acceptance-day-test-the-room-before-signing\">Acceptance Day: Test the Room Before Signing<\/h2>\n<p>Acceptance day is the last gate, and no guide in this category writes it down &#8211; so here is the checklist we run before anyone signs. The cheap-box failure pattern shows itself early: ice or frost around seams or doors, then compressors running long because the box never quite holds temperature. The right cold room passes the six tests below cleanly.<\/p>\n<ol>\n<li>Pull the empty room down to setpoint and record the pull-down time against the spec sheet.<\/li>\n<li>Close the door from a hand-width open and watch it seal; run a finger along the gasket for gaps.<\/li>\n<li>Run the defrost and drain paths, and watch water leave the room instead of pooling in it.<\/li>\n<li>Torch every panel seam and door frame &#8211; frost there is a heat-transfer defect, not a cleaning chore.<\/li>\n<li>Read the warranty paperwork line by line: foam, structure, compressor and parts, each with its own years.<\/li>\n<li>Archive the day&#8217;s temperature log as the baseline any future claim will be measured against.<\/li>\n<\/ol>\n<p>Door hardware deserves its own half-hour before signing; our <a href=\"\/blog\/sliding-vs-hinged-cold-room-doors\/\">sliding vs hinged door comparison<\/a> sorts the choice by opening count and traffic. Sign after the log is archived &#8211; the day you accept the room is the day its history starts.<\/p>\n<p>For the next person opening a site, the whole page folds into five questions. What temperature band does the menu need? What is the maximum inventory on the biggest delivery? Where does the receiving rhythm put the door?<\/p>\n<p>Who answers the phone in year three? What will you test before signing? Answer those five in writing and the catalogue picks itself &#8211; that has been the difference between our best and worst sites.<\/p>\n<p><!-- raxgate:C1 rules-read 2026-09-29 --><\/p>\n<h2 id=\"faq-choosing-a-cold-room\">Frequently Asked Questions About Choosing a Cold Room<\/h2>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>What size cold room does a restaurant need?<\/h3>\n<p>Plan around maximum inventory on the biggest delivery, at roughly 28 lb of food per cubic foot. That is the practical heart of how to choose a cold room; common starting sizes run 6 x 6 to 8 x 10 feet.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>What temperature should a cold room be?<\/h3>\n<p>Chillers hold +1 to +8 C and freezers run -1 to -40 C, with split systems recommended below -20 C. US guides quote the same bands as 35 to 38 F for coolers and 0 to -20 F for freezers.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>How thick should cold room panels be?<\/h3>\n<p>About 80 mm panels for chiller and ambient areas, 100 mm for freezer rooms. Demanding installs step up to 6-inch panels, and fire compliance needs flame spread of 25 or less with smoke developed of 450 or less.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>Is a modular cold room better than site-built?<\/h3>\n<p>For most restaurant and retail rooms, yes: cam-lock panels assemble in a day or two and can move with you. Choosing a cold room tips toward site construction only for irregular footprints or temperatures beyond a standard kit.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>How long should a cold room last?<\/h3>\n<p>Commercial fridges last 10 to 15 years; a cold room can comfortably last 20 years or more. Warranty norms &#8211; about 25 years on foam, 12 on structure, 5 on compressor &#8211; show what manufacturers expect to stand behind.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What size cold room does a restaurant need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Plan around maximum inventory on the biggest delivery, at roughly 28 lb of food per cubic foot. That is the practical heart of how to choose a cold room; common starting sizes run 6 x 6 to 8 x 10 feet.\"}},{\"@type\":\"Question\",\"name\":\"What temperature should a cold room be?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chillers hold +1 to +8 C and freezers run -1 to -40 C, with split systems recommended below -20 C. US guides quote the same bands as 35 to 38 F for coolers and 0 to -20 F for freezers.\"}},{\"@type\":\"Question\",\"name\":\"How thick should cold room panels be?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 80 mm panels for chiller and ambient areas, 100 mm for freezer rooms. Demanding installs step up to 6-inch panels, and fire compliance needs flame spread of 25 or less with smoke developed of 450 or less.\"}},{\"@type\":\"Question\",\"name\":\"Is a modular cold room better than site-built?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For most restaurant and retail rooms, yes: cam-lock panels assemble in a day or two and can move with you. 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Warranty norms - about 25 years on foam, 12 on structure, 5 on compressor - show what manufacturers expect to stand behind.\"}}]}<\/script><\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Article\",\"datePublished\":\"2026-09-29\",\"dateModified\":\"2026-09-29\",\"headline\":\"How to Choose the Right Cold Room for Your Business\",\"author\":{\"@type\":\"Organization\",\"name\":\"RaxPanel Editorial Team\"}}<\/script><\/p>\n<p><script type=\"application\/ld+json\" id=\"evo301-geo-ai-block\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Dataset\",\"name\":\"How to Choose the Right Cold Room for Your Business\",\"description\":\"How to choose a cold room, kitchen-first: match the menu to a temperature band, size to maximum inventory and receiving rhythm, then pick build method and supplier. Chillers hold +1 to +8 C, freezers -1 to -40 C with split systems below -20 C; panel norms run 80 mm chiller and 100 mm freezer.\",\"creator\":{\"@type\":\"Organization\",\"name\":\"RaxPanel\"},\"datePublished\":\"2026-09-29\",\"data_statements\":[\"Chillers maintain +1 to +8 C and freezers -1 to -40 C, with split systems recommended below -20 C; panel norms run 80 mm for chillers and 100 mm for freezers (MTCSS).\",\"Storage density runs about 28 lb (12.5 kg) of food per cubic foot; standard walk-in sizes start at 6 x 6 up to 8 x 10 feet (coldroom-china).\",\"Modular cam-lock rooms assemble on site in a day or two, with order-to-install in as little as a few weeks (MTCSS).\",\"Warranty norms run about 25 years on foam, 12 on structure and 5 on compressor; commercial fridges last 10-15 years against 20+ for cold rooms (Polar King\/MTCSS).\",\"Fire compliance for panels: flame spread <=25 and smoke developed <=450, with 4-inch panels standard and 6-inch for demanding installs (International Coolers).\"],\"qa_concise\":[{\"question\":\"First decision?\",\"answer\":\"Menu first: storage list, temperature band, then maximum inventory.\"},{\"question\":\"Panel thickness?\",\"answer\":\"80 mm chiller, 100 mm freezer; 6-inch panels for demanding installs.\"},{\"question\":\"Kit or site build?\",\"answer\":\"Kits assemble in a day or two; site builds cover irregular footprints.\"},{\"question\":\"Supplier test?\",\"answer\":\"Compare annual kWh on identical assumptions and read warranty lines 25\/12\/5.\"}]}<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Um f\u00fcnf Uhr morgens am Empfangsdock der dritten Baustelle z\u00e4hlt der chef de partie bereits die Schritte. Die Walk-in-K\u00fchlzelle liegt auf der gegen\u00fcberliegenden Seite der K\u00fcche, hinter dem Trockenlager, weil dort der Grundriss Platz lie\u00df. Jede Lieferung von Gem\u00fcse und Milchprodukten kreuzt die K\u00fcche zweimal \u2013 hinein,\u2026<\/p>","protected":false},"author":2,"featured_media":8462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","rank_math_title":"How to Choose the Right Cold Room for Your Business","rank_math_description":"How to choose a cold room from a working chef's seat: temperature bands, maximum inventory, receiving rhythm, build method and acceptance tests.","rank_math_focus_keyword":"how to choose a cold room","rank_math_robots":"","rank_math_canonical_url":"","rank_math_facebook_title":"","rank_math_facebook_description":"","rank_math_twitter_title":"","rank_math_twitter_description":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_focuskw":"","_yoast_wpseo_canonical":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_aioseo_title":"","_aioseo_description":"","_aioseo_keywords":"","_aioseo_robots_default":"","_aioseo_robots_noindex":"","_aioseo_og_title":"","_aioseo_og_description":"","_aioseo_twitter_title":"","_aioseo_twitter_description":"","aiosp_title":"","aiosp_description":"","aiosp_keywords":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_analysis_target_kw":"","_seopress_robots_canonical":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_genesis_title":"","_genesis_description":"","_genesis_canonical":"","_genesis_noindex":"","_genesis_nofollow":"","slim_seo":""},"categories":[95],"tags":[],"class_list":["post-13189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cold-room","category-95","description-off"],"_links":{"self":[{"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/posts\/13189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/comments?post=13189"}],"version-history":[{"count":0,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/posts\/13189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/media\/8462"}],"wp:attachment":[{"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/media?parent=13189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/categories?post=13189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raxpanel.com\/de\/wp-json\/wp\/v2\/tags?post=13189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}