The Science of Freshness, Perfected in Our Cold Rooms

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 Product Description

The temperature of a cold storage facility is typically between -22°C and -25°C. It uses various refrigeration equipment, i.e., artificial refrigeration, to maintain a certain low temperature inside.

The characteristic of a cold storage facility is that food is gradually placed into the cold storage at irregular intervals. After a period of time, the temperature inside reaches -25°C. There are no special design processes or technical requirements for this period of time. However, there are strict requirements for the temperature of the cold storage facility itself; it must be between -22°C and -25°C. This is the typical temperature range for a cold storage facility.

Compared to fresh food storage, cold storage facilities operate on a very different mechanism. Excessively low temperatures can cause cell death in foods such as meat and seafood, significantly affecting their freshness. Therefore, for the storage of fruits, vegetables, and meat, lower temperatures are not always better.

| Advantages and characteristics

• Best insulation panels to save the operation cost!

• Remain your food(like meat, fish) in a good condition for long-term!

• Anti-rust surface material to be used for many years!

• Drop from the room temperature to -35°C in a few hours!

• Design suitable solution according to your food storage requirement!

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 Application

Temperature: -15℃~-30℃

Blast freezers:   fresh fish→ frozen fish (It can drop as low as -35°C from the room temperature in the span of a few hours.)

Freezer cold room:   frozen fish→ keep frozen

Medium temperature room:   frozen fish→ keep frozen for short-term store

Fish processing room:    keep low temperature fish ＆ people work inside

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 Advantages of Frozen Foods

1）Preserve the Freshness

Foods are stuffed with supplements and you can protect it’s essential vitamins, minerals and fibers from deterioration, which helps in keeping food products fresh and healthy.

2）Increase Shelf Life

Keeping a low temperature helps to limit decay and slow down the microbial growth, which make food items to use for longer time period.

3）Restricts Germs Formation

Low temperature ensures to restrict growth of food poisoning bacteria, which helps in keeping food product healthy and safe to eat.

4）Preserves Nutritional Values

Frozen food is typically allowed to fully ready to use and then frozen soon after processing, retaining much of it’s nutritional values like essential minerals and vitamins.