Refrigerated display cabinets are used more and more frequently these days, how reasonable access to and use of freezers, refrigerated food but also what
First is cold: we want to be food temperatures quickly fell to specified storage, during transport food quality and prolong the storage period is critical, which is very important! Pre-cooling often conducted during cold storage and cooling. Common methods of cooling with natural air cooling, ventilation, cooling, vacuum cooling and water cooling. After pre-cooling processing of food should be rapidly put into storage in low temperature environments. Cold food is transported over long distances or refrigerated in advance of a new cooling method. Temperature allowable change range and duration: cryocooler performance, capacity and temperature difference between inside and outside factors such as Cuvin will fluctuate within a certain range in General, temperatures in the freezer and not on constant at a given temperature. Foods to lower storage temperature, and the smaller the better. This is conducive to food preservation to prevent loss and low temperature physical diseases.
Humidity control: the Frost melted away from time to time, cold evaporator enchant on it with a lot of heat and frost. Storage requirements for humidity humidity is often lower than the food. Can be reduced by increasing the evaporator area, Frost, devices or automatic wet spraying spray equipment to adjust the humidity in the refrigerator. In addition, when for lack of frequent, relative humidity increases, the devices moisture moisture and strengthen the management of cold storage, strict control of cargo and personnel of frequent