Do You Know These Commonly Used Cold Storage Knowledge?

I. Classification of Cold Storage Temperatures
Cold storages are usually classified into four temperature types: high temperature, medium-low temperature, low temperature, and ultra-low temperature. Different food ingredients require different temperatures.
A. High-temperature Cold Storage
The high-temperature cold storage is what we call the refrigeration and preservation cold storage. The temperature is generally above 0°C and is mainly used for storing fruits, vegetables, eggs, medicinal materials, wood for preservation, drying, etc. The temperature is usually maintained at around 0°C, and a air cooler is used for blowing and cooling.

B. Medium-low Temperature Cold Storage
The medium-low temperature cold storage is the high-temperature freezing cold storage. The temperature is generally within -18°C, and it is mainly used for storing meat, aquatic products, and products suitable for this temperature range.
C. Low-temperature Cold Storage
The low-temperature cold storage, also known as the freezing storage or freezing cold storage, generally has a storage temperature of around -20°C to -30°C. The freezing of food is achieved through an air cooler or special freezing equipment.
D. Ultra-low Temperature Cold Storage
The ultra-low temperature cold storage is a cold storage with a temperature ≤ -30°C. It is mainly used for quick freezing food and for special purposes such as industrial experiments and medical treatments. The market demand for it is slightly smaller compared to the above three types.
II. Calculation of the Cold Storage Capacity
Calculation of the tonnage of the cold storage: (Calculated according to the cold storage design specifications and relevant national standards for cold storage capacity):
The internal volume of the cold storage room × the volume utilization coefficient × the unit weight of the food = the tonnage of the cold storage.
The first step is to calculate the actual available space in the cold storage for storing items: The internal space of the cold storage - the aisle space that needs to be left in the warehouse, the space occupied by internal equipment, and the space reserved for internal air circulation;
The second step is to query the weight of items that can be stored per cubic meter of space according to the category of the stored items. By multiplying these values, we can obtain how many tons of products can be stored in the cold storage;
500～1000 cubic meters = 0.40;
1001～2000 cubic meters = 0.50;
2001～10000 cubic meters = 0.55;
10001～15000 cubic meters = 0.60.
Note: According to our experience, the actual available volume is larger than the volume utilization coefficient defined by the national standard. For example, for a cold storage with an internal volume of 1000 cubic meters, the volume utilization coefficient defined by the national standard is 0.4. If the items are arranged scientifically and effectively, the actual utilization coefficient can generally reach 0.5-0.6.
The unit weight of food in the movable cold storage:
Frozen meat: 0.40 tons can be stored per cubic meter;
Frozen fish: 0.47 tons can be stored per cubic meter;
Fresh fruits and vegetables: 0.23 tons can be stored per cubic meter;
Machine-made ice: 0.75 tons can be stored per cubic meter;
Frozen mutton cavity: 0.25 tons can be stored per cubic meter;
Boneless cut meat: 0.60 tons can be stored per cubic meter;
Boxed frozen poultry: 0.55 tons can be stored per cubic meter.
III. Classification of Cold Storage Panels
Cold storage panels are generally pre-produced by the manufacturer and have fixed length, width, and thickness. For high and medium-temperature cold storages, panels with a thickness of 10 centimeters are generally selected, and for low-temperature storages and freezing storages, panels with a thickness of 12 centimeters or 15 centimeters are generally selected. Therefore, if the storage panels are not pre-ordered, attention should be paid to the density of the storage panels and the thickness of the steel plate during procurement. The thickness of the steel plate of regular manufacturers is generally above 0.4MM, and the foaming density of the cold storage panels should be 38KG～40KG per cubic meter according to the national standard.
Rigid foaming of polyurethane cold storage panels is currently recognized as the best building thermal material. It has a low thermal conductivity, good load-bearing capacity, high flexural strength, does not absorb water, does not rot, is not gnawed by insects and mice, has good flame retardancy, and has a wide temperature resistance range.

Using the principle of the roller, the metal plate is placed on a specially designed plate feeding belt, and the polyurethane foaming agent is sprayed onto the metal plate by the spraying device. After high-temperature treatment, the foaming agent foams and forms between the metal plates to complete the one-time integrated molding of the three-layer polyurethane (PU, PIR) color steel sandwich panel.
The protective materials of the cold storage panels mainly include the following types:
A. Embossed color steel plate;
B. Stainless steel plate;
C. Color zinc steel plate;
D. Salinized steel plate;
Thickness specifications of cold storage panels: 60, 75, 100, 120, 150, 180, 200, 250;
There are manual panels and machine-made panels for cold storage panels. The manual panels are also the hook panels, and the general maximum length is 12000mm (12 meters), with a flame retardancy of B2, which is often used in small cold storages;
The machine-made panels are connected by plugging, with a flame retardancy of B1 or B2, and the general maximum length is 28000mm (28 meters), which is often used in large cold storages.
When purchasing, attention should be paid to the density of the storage panels and the thickness of the steel plate. The thickness of the steel plate of regular manufacturers is generally above 0.4MM. In addition, the materials and use of the cold storage panels are also very important. To ensure that customers can make better choices, the following is a comprehensive analysis of the cold storage by the editor: