Fresh produce refers to primary products that are sold after only necessary preservation and simple preparation, without cooking or further processing, as well as items like bread and ready-to-eat foods that are processed on-site. Fresh food items are prone to spoilage and deterioration at room temperature, thus requiring低温 environments throughout the production, processing, storage, transportation, distribution, and sales processes. Fresh products share similar characteristics and storage conditions, necessitating preservation, refrigeration, and freezing, with a short shelf life.
Common storage temperatures for fresh produce cold storage: around 0°C. Mainly used for fresh eggs, cooled meat products, poultry, seafood, and short-term preservation of vegetables and fruits, as well as for the storage of dried goods.
Basic Elements for Building a Fresh Produce Cold Storage:
1. Location: Fresh produce cold storage is primarily used in supermarkets, retail, and consumer markets, mainly in small to medium sizes, with limited storage capacity and fast turnover. Customization is available based on the actual site conditions.
2. Power Supply Requirements:
1) Small fresh produce cold storage units (50m3 or less) commonly use 2HP, 3HP, 4HP, or 5HP refrigeration units. They are typically used in small shops, supermarkets, and markets in urban areas, residential communities, and markets, and can operate on a 220V residential power system.
2) Medium to large fresh produce cold storage units (over 50m3) typically require refrigeration units of 5HP or more, necessitating a 380V three-phase power system. Before planning, it's crucial to confirm if the construction site can successfully supply electricity.
For any power demand, the contractor must communicate with the engineering company to confirm, pre-install the corresponding capacity power circuit according to the refrigeration unit's power requirements, determine the location of the distribution box and install it successfully, lay the power lines to the corresponding power connection point, and leave at least 3 meters of wire length for connection.
3. Defrost Drainage: The cooling system's heat exchanger fans, exhaust pipes, etc., require defrosting to maintain heat exchange performance. The defrosted water should be drained out as close to the storage as possible to avoid blocking the cold air outlet of the fan, reducing the efficiency of the cold storage, and damaging the equipment. The storage area should have a good drainage system for easy removal of defrosted water and rainwater.
4. Insulation Measures: The construction of fruit and vegetable preservation warehouses generally uses polyurethane insulation material.PolyurethaneMaterials are widely used in the construction and packaging industries due to their advantages such as lightweight, seismic resistance, shockproof, heat insulation, sound absorption, thermal preservation, self-extinguishing, environmental protection, anti-aging, low cost, and easy installation. Common specifications include 100mm, 150mm, and 200mm thicknesses. Rigid polyurethane foam has a low thermal conductivity, superior thermal properties, and features such as moisture-proof, waterproof, fireproof, flame retardant, and high-temperature resistance. Its pore structure is stable, providing excellent heat insulation. Common specifications include 100mm, 150mm, and 200mm thicknesses. According to national standards, thermal insulation materials can maintain stable and effective insulation as long as they reach the corresponding density, allowing customers to choose the appropriate material based on their needs.
5. Unit Matching: The core technology of refrigeration in cold storage not only involves the selection of insulation materials and the guarantee of construction techniques, but primarily relies on compressors for power. This is complemented by various valves and control circuit systems to form a complete closed-loop refrigeration system. Common brands of compressors include Emerson Copeland, Bitzer, Liebherr, GREE Lingda, etc. It is essential to have professional manufacturers design and process complete sets, providing nationally recognized production qualifications and certified products. Avoid using units produced in workshops, as well as second-hand, refurbished, or repaired goods that may pass off as genuine, to prevent unforeseen consequences such as fires, losses due to halted refrigeration, and inability to provide after-sales service.
