Quick-freezing cold storage refers to a method of quickly freezing food through its maximum ice crystal generation area and quickly freezing when the average temperature reaches -18 ° C.
The temperature of the freezer is generally -15 ° C to -35 ° C. Mainly used for low-temperature fast freezing of food, medicine, medicinal materials, chemical raw materials and other items. With fast cooling, good freshness and so on.
The so-called rapid freezing refers to the method of quickly freezing food through its maximum ice crystal generation area and quickly freezing when the average temperature reaches -18 ° C.
During the freezing process, various changes occur in food, such as physical changes (volume, thermal conductivity, specific heat, dry loss, etc.), chemical changes (protein denaturation, discoloration, etc.), changes in cell tissue, and biological and microbial Changes, etc.
The characteristic of fast frozen food is that it maintains the original nutritional value and color and aroma of the food to the maximum extent.
That is to say, during the freezing process, a quick guarantee must be kept to ensure that the above-mentioned various changes in food have reached the greatest reversibility.
Large-scale quick-freezing warehouses are all part of cold storage, and are built with other storage areas (low-temperature storage, shady storage, etc.).
If you want to build a small-scale quick-freezing warehouse, you can choose a combined cold storage, which is the assembly type said in the industry. Such an assembly cold storage saves costs, saves construction time, and has complete functions.