Before the construction of large cold storage are generally row tube structure, this structure due to the long operation, there is no standby cold storage for cargo inversion for frost treatment, in the row tube around the ice is very thick, refrigeration effect is serious greatly discounted, the cold storage of the library temperature can rarely reach -18 ℃, such a freezer will lead to seafood (shrimp, fish, etc.) appear black head problem. As the temperature rises, the seafood market is booming, summer nights eating lobster and drinking root beer is not far away. People's standard of living and dietary structure changes, promoting the domestic and imported seafood and other aquatic seafood industry is booming. Seafood products focus on "fresh", that is easy to corrupt at room temperature is not easy to store seafood products how to keep "fresh" it? Focusing on the refrigeration industry for more than 10 years, Kuhua refrigeration suggests that the installation and construction of seafood cold storage cold chain is a convenient and efficient way to solve the problem, from the seafood products caught after the cold processing, transportation, warehousing, distribution, sales and other circulation of any link to strengthen the construction of the cold chain facilities, to a large extent, to achieve the seafood "fresh" to the hands of consumers.
Installation of seafood cold storage fresh frozen seafood products need to ensure that the configuration of the seafood cold storage specification and stable operation. Usually, the storage of seafood and other aquatic seafood seafood frozen seafood required to achieve a lower temperature, usually -23 ℃ and below (such as tuna need -55 ℃ and below the low temperature) temperature. Therefore, seafood cold storage is also known as seafood freezer, seafood freezer, low-temperature freezer and so on. Kuhua refrigeration construction of seafood cold storage is mainly concentrated in the east coast of China, such as Zhejiang, Shanghai, Guangdong, Fujian, Shandong and other areas rich in seafood resources, are able to extend the freshness of seafood and other aquatic seafood in the 3-6 months and above, thawed seafood origin of quality and flavor remains.
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