The requirement for a refrigerated display case is to quickly reduce the food to be stored to the specified temperature. Important measures to maintain the quality of the food being transported and to extend the storage life. Pre-cooling is usually carried out between cold storage and pre-cooling. Commonly used pre-cooling methods include natural air cooling, ventilation cooling, vacuum cooling, and cold water cooling. Foods that have been pre-cooled should be quickly stored in a low temperature environment.
1. Pre-cooling: Pre-cooling is a cooling method in advance of food before long-distance transportation or refrigeration. The temperature of the library fluctuates within a certain range due to factors such as the performance of the refrigerator, the size of the storage capacity, and the temperature difference between the inside and the outside. In general, the temperature allows for a range of changes and shelf life. The temperature in the refrigerator is not likely to be constant at a certain temperature value. Foods have a lower storage temperature and the smaller the range, the better. This is conducive to food preservation, prevention of loss and low temperature physiological diseases. For example, the difference between the temperature of the food and the temperature of the storage, the efficiency and storage capacity of the refrigerator, the air circulation in the warehouse, and the stacking method.
2, humidity control: cold storage often due to the large amount of heat absorption of the evaporator and constantly attached to the frost on it. The humidity in the library is often lower than the humidity requirement of food storage. The humidity in the cold storage can be adjusted by increasing the evaporator area, reducing frosting, device spray equipment or automatic sprinklers. In addition, when the relative humidity of the warehouse is increased due to frequent cargo in and out, the moisture absorber can be installed to absorb moisture, and the cold storage management can be strengthened to strictly control the frequent entry and exit of goods and personnel.
3, temperature control: refrigerated display cabinet parameters, different foods have different optimal refrigerating temperatures. The temperature of the cold storage and the temperature of the food after storage are affected by many factors. Food variety and maturity. When warehousing, it should be reasonably stacked, and the temperature should be adjusted according to the actual situation; before the storage, the gradual heating method should be adopted to avoid the condensation of water on the surface of the food due to the large temperature difference between inside and outside.