The refrigerating chamber for seafood is used to store water for garden crops, seafood, etc. Low or ultralow temperatures significantly reduce the activity of all types of bacteria and microorganisms, limit their growth and keep the fish and seafood fresh.
The target temperature in the cold room varies depending on the type of seafood, but often ranges from -5 to -30 degrees Celsius.
1. Seafood cold room
According to the temporary storage ranges, the temperature setting also changes,
a) -5 ~ -12 ℃ cold room, used for temporary restoration and trade in seafood. As a rule, one or two days, otherwise it should be moved to a cold cold room.
b) -15 ~ -20 ℃ cold room used for long-term storage of seafood. Seafood comes from frozen cold rooms, usually between 1 and 180 days.
c) Above 2 types of cold rooms are produced, there is also a freezer for storing tuna, etc.
2. Seafood blast freezer cold room
The refrigerator in the freezer for seafood is used to quickly freeze fish and seafood to keep them fresh and at a reasonable price, usually takes from 5 to 8 hours, from -25 to -30 and transported at -15 ~ -20 cold. Seafood room for a long time.