modern trading enterprises engaged in the implementation of food, can not do without in the process of cooling equipment that allows you to store the products at certain temperatures. Cold rooms for meat are a variety of retail units that have some features due to the specifics of their destination.Meat production requires certain processing conditions, cooling, freezing and storage, so at each stage of production and sale of products or semi-finished products based on meat, comply with the technical standards and sanitary norms.
models of cold rooms for meat differ in their size, purpose, useful volume, as well as design features.Equipment of this type is equipped with a powerful enough condensing unit, as well as ventilation systems, climate control and monitoring.Typically, such machines operate in a cyclic mode, based upon periodic loading and unloading of goods.
Cold rooms vary in thickness of the insulation, which is 80 to 150 mm.Temperature conditions are maintained in a range that depends on the method of freezing meat products, ranging from -25 to -40C.
There are several ways to freeze: shock, fast and ultra-fast, accordingly, the period over which the freezing of meat products, can last from 3 to 24 hours.The most common type refrigerators are designed for quick freezing, as these units can store quite a large volume of production for a long time.
Job shock freeze chambers consists of three phases.During cooling the temperature is lowered to 0C products.Phase transition podmorazhivaniya provides most of the liquid in the meat in ice.Finally, when the phase domorazhivaniya products cooled to a temperature of not higher than -18C, depending on the volume of stored products.As a result of shock freezing products can be stored for a sufficiently long periods of time by maintaining the cell structure of meat and prevent enzymatic changes.These cameras are perfect for the storage of beef, lamb or pork carcasses.
addition to the method of freezing, refrigerating chambers differ depending on the temperature at which the stored meat products.The wall thickness of medium chambers is 60 to 80 mm, wherein such assemblies can be manufactured in a standard version and customized.
cold chamber walls have a thickness of 100 to 150 mm and can be made with several door blocks, internal partitions or angular notches depending on the specific operating conditions.
Regardless of the purpose and process parameters, cold stores for meat are assembled from sandwich panels insulated with polyurethane or other materials.Polyurethane has a number of advantages, among which are non-hygroscopicity material, thereby preventing the appearance of mold and mildew.In addition, this material has high ergonomic, particularly low thermal conductivity so as to maintain the temperature conditions even in the absence of electricity.
