What are the precooling methods after the installation of cold storage?

Low-temperature cold storage is also known as freezing cold storage. The temperature of low-temperature cold storage is generally limited to between minus 20 degrees Celsius and minus 30 degrees Celsius. It mainly achieves the purpose of freezing food by setting up air coolers. Seafood generally needs to be stored at a temperature of minus 20 degrees Celsius to avoid deterioration of the stored goods. One of the most obvious characteristics of a low-temperature cold storage is that items need to be put into the cold storage irregularly. After a period of time, the temperature of the cold storage can gradually reach minus 20 degrees Celsius.

However, there is no special requirement for this period of time. It is just necessary to strictly control the temperature of the cold storage and limit the temperature to between around minus 18 degrees Celsius and around minus 20 degrees Celsius.

It can extend the storage time, but usually the temperature also needs to be set according to the stored items. After the cold storage is installed, it is necessary to master the storage temperature of the items. For example, if vegetables and fruits are stored, if the freezing temperature is too low, it will also cause frostbite to the vegetables and fruits. If meat is stored, a too low temperature can effectively extend the storage time. Therefore, in the process of warehousing, it is necessary to combine the actual situation to make the stored goods appropriate. If meat is stored at a temperature of minus 18 degrees Celsius, it can be stored for six months.

If the storage temperature of meat is minus 23 degrees Celsius, it can be stored for eight to twelve months.

The air pre-cooling method can adjust the temperature and humidity in the air. It is more suitable for food during the cooling and refrigeration processes, and the equipment cost is relatively low. These are the advantages of air pre-cooling. After the cold storage is installed, it is actually necessary to pay attention to pre-cooling. Only through pre-cooling can it be effective in extending the storage time of items. Vacuum pre-cooling mainly relies on a physical principle, that is, the boiling point of water decreases with the decrease of pressure. All the food that needs to be pre-cooled is put into a vacuum tank. When the pressure drops, the moisture on the surface of the food will completely evaporate, thus effectively reducing the temperature of the food. Water pre-cooling is actually a method of gradually reducing the initial storage temperature of food through the use of water. This method can also effectively extend the storage time of items, and it is also a skill that needs to be mastered after the refrigerator is installed.