Installation of Seafood Cold Storage

Seafood cold storage is mainly used for storing seafood. Seafood cold storage is a storage device designed and constructed for seafood, fish and other seafood products. Seafood cold storage should be equipped with temperature and humidity control requirements, and different temperature ranges should be built according to the requirements of different seafood. The temperature range is between -18 ℃ and -30 ℃. Exceeding this temperature range will affect the taste of the seafood

Seafood cold storage is mainly used for storing seafood. Seafood cold storage is a storage device designed and constructed for seafood, fish and other seafood products. Seafood cold storage should be equipped with temperature control, humidity control and other requirements. At the same time, storage rooms with different temperature ranges should be built according to the requirements of different seafood products. The temperature range is between -18 ℃ and -30 ℃. Exceeding this temperature range will affect the taste of the seafood. Some special seafood products require ultra-low temperature storage, such as tuna, which requires a freezing temperature of -60 ℃.

Different classifications of seafood cold storage:

1. Seafoodcold storage

Refrigeration temperature: -5~-12 ℃

Storage period: 1-2 days;

Attention: If the shipment is not made in a timely manner, it needs to be quickly stored in the freezer.

2. Seafood freezer

Temperature: -15 to -20 ℃

Storage period: 1-180 days (depending on different seafood). Note: The storage period in the freezer is longer, but some special seafood products may not have a long storage period if stored in the freezer in a timely manner. This type of seafood requires special treatment.

3. Seafood ultra-low temperature cold storage（Quick freezing cold storage）

Temperature: -25 to -30 ℃ (or lower -60 ℃)

Storage period: The quick freezing process usually takes 5-8 hours;

Attention: The design and construction of frozen cold storage need to be determined according to the requirements of the purchase quantity, purchase temperature, and the center temperature that the goods need to reach.