Quick-Freezing Room
Adopts high-power low-temperature quick-freezing technology to rapidly lower the core temperature of food to a low-temperature fresh-keeping state in a short time, effectively inhibiting bacterial growth and maximally preserving the nutrition and texture of meat, aquatic products, flour products and prepared dishes. Fine ice crystals do not damage cell structure; after thawing, the food is juicy with firm texture, as fresh as freshly prepared, prolonging the preservation period and ensuring stable food quality.
Therefore, quick-freezing warehouses usually require refrigeration compressors or units with relatively high power and performance.
Fresh-Keeping Storage Room
Refrigeration compressors for fresh-keeping warehouses typically adopt reciprocating compressors. Most fresh-keeping warehouses are designed for fruits and vegetables, flowers, tea, medicinal herbs, eggs, milk and other products. They precisely control the temperature and humidity range, slow down respiration and water loss, delay ripening and senescence, and prevent rot and deterioration. This keeps fruits and vegetables crisp, juicy and brightly colored, and allows flowers to bloom for a long time, effectively extending shelf life and sales cycle, reducing losses and improving operational.
Refrigerated Warehouse - Provides a stable low-temperature environment, suitable for medium and long-term storage of meat, aquatic products, cooked food, beverages and other items. It features uniform cooling without temperature differences, preventing local frost formation and spoilage. Reliable operation ensures food safety, making it adaptable to various scenarios such as supermarkets, canteens, processing plants and cold chain warehouses. Characterized by large capacity, high durability and easy management, it enables more convenient storage and more efficient operation. Therefore, compressors and units with stable performance are required.
