The seafood cold room is used to store water for horticultural crops and seafood, etc. Low or ultra-low temperatures significantly reduce the activity of all types of bacteria and microorganisms, limit their growth and preserve the freshness of fish and seafood.
The temperature of the cold room varies depending on the type of seafood, but often varies from -5 to -30 degrees Celsius.
1. Seafood cold room
As per storing time ranges, the temperature setting varies too,
①-5 ~ -12℃ cold room, used for the temporary recovery and trade of seafood. As a general rule, one to two days, otherwise it must be transferred to a frozen cold room.
②-15 ~ -20℃ cold room, used for the long-term storage of seafood. Seafood comes from frozen cold rooms, usually between 1-180 days.
③the above 2 types of cold room are common, there are also -60 ~ --45 freezing room for storing tuna, etc.
2. Seafood blast freezer cold room
The cold room in the seafood freezer is used to quickly freeze fish and seafood in order to maintain their freshness and favorable price, usually takes between 5 and 8 hours and is between -25 ~ -30 and is transferred at -15 ~ -20 cold room seafood for a long time.