What to note when building a seafood cold storage?

2024-09-04

Try to reduce the door opening time for staff working in the cold storage. The door of the low-temperature cold storage should be closed tightly.
Seafood goods are best put into storage at one time. Seafood that has not been frozen by quick-freezing cannot be stored in the low-temperature cold storage.
Minimize the entry of heat into the cold storage. If the temperature of the low-temperature cold storage rises above -8°C, seafood products need to be frozen in the quick-freezing cold storage again before being stored in the low-temperature cold storage.
The quick-freezing cold storage for seafood should give full play to the best effect of cooling equipment and be operated reasonably to quick-freeze seafood in the shortest time.
The temperature of the low-temperature cold storage should be kept below -18°C. The temperature of the high-temperature cold storage is about 0°C. The temperature needs to be kept stable. If there are large fluctuations, it will affect the quality of seafood.
When seafood is put into storage, detailed information such as the time of entry and exit, quantity, and variety must be recorded. Grasp the safe storage time. If deteriorated food is found, it needs to be dealt with in time.
Aquatic products that do not meet quality requirements cannot be stored in cold storage. Seafood goods should be stacked neatly and closely. Packaged and unpackaged products should be stored separately.