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Low temperature cold room is common type of refrigeration engineering, classified as unique storage equipment.
Compared with high temperature cool room, the low temperature cold rooms need usually below zero degree Celsius low temperature.
Classification:
Around 0℃ low temperature cold room, mainly used to store fresh vegetable and fruit, commonly-seen medicine, medicine material, eggs, drinking and packaged food.
-2~-8℃ for some kinds of fruit and vegetable, low temp packaging foods etc..
-18~-23℃ for meat, seafood, freshwater aquaculture, ice cream etc..
-20~-30℃ for blood plasma, bio material, vaccine, test agents
-40~-50℃ tuna and other fishes
-30~-80℃ ultra low temperature cold room for storing various deep sea fish, embryo, semen, stem cell, bone marrow, bio samples.
The lower temperature the cold room is, the higher requirements it need the engineering equipment and accessories to be, the higher pressure of equipment, and also taken energy consumption into consideration, the maintenance of low temperature is stricter than normal cold room.
During usage of the low temperature cold room, the cold room user and maintenance persons shall check the goods stored, refrigeration units, accessories at intervals, and once abnormal emergency occurs he shall notify professional repair persons and grasp necessary trouble shooting knowledge to avoid loss, and maintain regular maintenance and repair at intervals and ensure smooth running of low temperature cold rooms.
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