In the past, large-scale cold storage was generally tube-lined. Due to long-term operation, there is no spare cold storage for goods rearrangement and thawing, and the ice around the pipe lining structure is very thick, which greatly reduces the refrigeration effect. The temperature in the cold storage rarely reaches-65438 08℃, which will lead to the blackhead problem of seafood (shrimp, fish, etc.). With the temperature rising, the seafood market is booming, and the days of eating lobster and drinking draft beer on summer nights are not far away. The improvement of people's living standards and the change of diet structure have promoted the vigorous development of domestic and imported seafood and other aquatic seafood industries. Seafood products focus on "freshness", so how to preserve seafood products that are perishable and difficult to preserve at room temperature? Kuhua Refrigeration, which has been focusing on the refrigeration industry 10 for more than 0 years, suggested that the cold chain of seafood cold storage should be installed and built, and the construction of cold chain facilities should be strengthened from any link of cold processing, transportation, storage, distribution and sales of seafood products after fishing. All these are convenient and efficient solutions, which greatly realize the "freshness" of seafood to consumers.
In order to keep seafood fresh and frozen, it is necessary to ensure the standardized configuration and stable operation of seafood cold storage. Generally, the freezing temperature of seafood is relatively low for storing seafood and other aquatic products, which is generally -23℃ or below (for example, tuna needs a low temperature of -55℃ or below). So seafood freezer is also called seafood freezer, seafood quick-frozen freezer, low-temperature freezer and so on. The seafood cold storage built by Kuhua Refrigeration is mainly concentrated in the eastern coastal areas of China, such as Zhejiang, Shanghai, Guangdong, Fujian, Shandong and other seafood-rich areas, which can extend the shelf life of seafood and other aquatic products for 3-6 months or longer, and still maintain the quality and flavor of seafood origin after thawing.