My dad was a retired butcher. He built a coupl;e of walk in coolers from scratch, it isn't complicated. Just make it tall enough to hang a carcass in with good air circulation all around. Make the walls and floor of washable material. Insulate well. 4" - 6" of Styrofoam works real good. If you use fiberglass batts, you must put a good vapour barrier on the warm side. Call a refrigeration contractor and get advice on the proper blower and pump to use for the job at hand. We have a cooler in camp that was built with a wimpy little blower, we get by with placing a few 20L jugs of water in it as soon as we arrive in camp and turn the cooler on. By the time we kill an elk, the water has cooled down and provides adequate thermal mass that the carcass heat transferring to the cold water allows the little blowers to keep up OK. Good air movement is essential. dead air does not cool a carcass quickly enough. We can hang a bull elk in our camp cooler in 25C temperatures at mid morning and have it cooled to the touch by supper time.