First of all, let's talk about the selection and layout of large, medium and small cold storage
(1) Cooling room is used to cool or pre-cool the room temperature food that is refrigerated in the warehouse or needs to be pre-cooled and then frozen (referring to the use of secondary freezing process). The processing cycle is generally 12 ~ 24h, and the temperature after the product is pre-cooled is generally 4 °C.
(2) Freezing room for food that needs to be frozen, rapidly reduced from room temperature or cooling state to -15 °C or 18 °C, the processing cycle is generally 24h.
(3) The cooling material refrigeration room, also known as the high temperature refrigeration room, is mainly used for storing fresh eggs, fruits, vegetables and other foods.
(4) Frozen matter refrigeration room, also known as low temperature refrigeration room, mainly stores frozen and processed food, such as frozen meat, frozen fruits and vegetables, frozen fish, etc.
(5) Ice pods
Let's talk about the advantages of quick freezing food:
(1) Avoid the formation of large ice crystals between cells
(2) Reduce intracellular water precipitation, less juice loss during thawing
(3) The time of contact between concentrated solutes and food tissues, colloids and various components inside the cell tissue is significantly shortened, and the harm of concentration is reduced to a minimum
(4) The food is rapidly reduced to the temperature of microbial growth activity, which is advantageous to resist the growth of microorganisms and its biochemical reactions
(5) The food stays in the frozen equipment for a short time, which is conducive to improving the utilization rate of the equipment and continuous production
Quick-frozen cold storage refers to the method by which food products quickly pass through their maximum ice crystal formation zone and freeze rapidly when the average temperature reaches -18°C.