What are the cooling methods of cold storage

Cold storage cooling room temperature is generally in 0 ~ 2 ℃, the use of chillers, forced air circulation flow in the library to accelerate the cooling of meat, can make the slaughter of meat can be cooled from 35 ℃ to 4 ℃ in 20h.

The number of cooling air circulation with the form of air distribution. Commonly used forms of air distribution air duct blowing, windbreak plate with wind and open windbreak plate with wind three.

Air duct blowing: the use of floor-type chiller, on which the assembly of air ducts, cold air from the nozzle spray, the use of airflow elicitation to accelerate the air circulation, the air circulation is 180 times / h.

Baffle plate air distribution: set up the ceiling chiller, the air is sucked in from the end of the baffle plate, blowing from the other end, so that the air along the wall and the ground flow, the amount of air circulation is 190 times / h.

The air distribution form is related to the form of the cooling room. h or so.

Open windshield air distribution: set the ceiling chiller, cold air from the wind plate openings, wind speed uniformity, its air circulation is about 170 times / h.

Currently, most of the cold storage cooling room are used in the first form of wind distribution, the chiller will be arranged in the cooling room at one end of the longitudinal side of the return side of the wall (column) from the edge of the spacing of 400mm or more. The setting height of the chiller should be determined according to the height of the warehouse, so that the upper edge of the nozzle is slightly lower than the bottom of the floor of the warehouse. The air cooled by the chiller finned tube evaporator, through the centrifugal fan from the nozzle shot, and along the hanging rail above the end of the cooling tower, and then folded to the lower part of the hanging rail, from the hanging of the white meat between the flow through the cold air and the white meat heat exchange, and then back to the chiller below the air intake, and constantly circulating heat absorption. This cooling method, not only can accelerate the cooling process of white meat, but also can make the temperature in the cooling room to maintain uniformity.