This is a message I wrote on another list about my quest for freezers.
I looked into going with a walk in freezer pretty seriously before purchasing my last two 24 cubic foot chests in December. The reason is that in addition to the six 24 cu.ft. chests I have two 15 cu.ft. chests and an 18 cu.ft. upright (and four refrigerators).
The walk-ins are nice, but there are some drawbacks. I was looking at a 20 foot container or possibly a 40 foot one with a partition at 30 foot with a 10 foot area maintained at 35-40F for refrigeration.
First problem is price. These would run me $15,000 to $18,000 delivered. Part of that is that most large freezer units are designed to run on three phase power which isn't available out in the country here. The refrigeration system needed to be replaced with a single phase unit. You can buy phase converters, but it would be almost as expensive and add an extra breakdown point.
I also looked at some of the smaller 6x8 to 10x10 walk in units that you put together yourself, but they were still in the $5,000 to $8,000 range.
Another issue is all of these large walk-ins are very inefficient to run from an electrical standpoint. The big freezer container was going to run $200+ a month in electrical. I have all of my current chests and refrigerators in a 30x40 storage building on a separate electric meter which also runs a couple of barns and the electrical lines into the nearby field locations. Unless I am brooding chicks, that meter's electrical bill is about $60 a month.
And finally with walk-in freezers, you have a single point of failure with the refrigeration system and fans. If your freezer goes out, all of your product is in jeopardy. These large systems can take days or weeks to get parts for. Or if you are going with the original unit off of a shipping container, months to get the parts from Japan or China. My beef and pork processor had their main freezer container go down last year and were being told two months for a new compressor. They finally decided to just replace the whole system with a US unit.
With multiple chest freezers, if one goes bad, I can shuffle around stuff and hopefully have room to fit everything in somewhere else. It helps that I have a 15 cu.ft. I use to hold packages that I make up before delivery the next morning which I can use in an emergency. I still have to worry about losing electricity for an extended time, but I am looking at getting a generator. Our co-op is very good and the longest we have been down in the last 10 years has been two hours. The temps on some of the chest freezers moved up from -10F to -8F in that time. I check the outside thermometers at least once a day to make sure everyone is working and at the proper temp.
One thing with chest freezers is that I would recommend being very good with recording what is in each one and where. I have dedicated ones for beef, pork, and soon chicken. I keep all cuts together and when new stuff comes in, I pull the remaining stock out and put the new on the bottom. If you aren't careful, it is easy to have items get lost in the bottom for years. We eat these ourselves. If you keep your freezers at -10F or lower, properly wrapped meat will last years even though you can't really sell it after about six months except to very good customers. We just ate some roasts that were five to six years old and they tasted great made into Irish stew.