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1.Meet health standards., 2.R22, R404A and ammonia refrigerants., 3.Easy to use and maintenance., 4.Energy saving. - details see: https://www.machineto.com/cold-storage-for-meat-10240022

Tips:

Cooled meat is described as “fresh” because when correctly chilled it retains the features of fresh meat. Due to its high content of unfrozen water, cooled meat must be stored in the proper environment. Lack of humidity causes loss in both weight and quality, with the end result being a loss of profit.
Initial weight loss for beef or lamb after slaughter is approx. 1% over the first few hours. During 18 hours of chilling, weight loss can reach as high as 2.7%. Lack of humidification also causes browning, discoloration and a dry surface area.
Depending on the type of meat, water content ranges from 49 – 75%, so it’s very important to maintain a high level of relative humidity in cold rooms, up to 95% in some cases.

Temperature

There are basically three groups of cold storage for meat: those stored at -30 ~ -25 °C; those stored at -18 ~ - 10°C; and those that require a storage temperature above 0°C. It is often more convenient to concentrate on one of these groups.

Hygiene And Disinfection

Cold chambers intended for meat chilling and chilled storage must be kept in a strictly hygienic condition as microbial invasion is a grave risk. The following operations are essential:

1.Immediately eliminate all waste in a cold room;
2.Each time a room is emptied, or after rewarming rooms at low temperature, wash floors and walls with detergent and hot water, rinse them with clean water, and spray with a solution containing active chlorine (0.3 percent);
3.Clean pallets and storage containers every four months;
4.Disinfect chilled storage rooms for 48 hours at least twice a year and frozen product rooms when they are emptied;
5.Before storing animal products in rooms that have contained strongly odorous fruits and vegetables, deodorize by washing, prolonged ventilation and finally spraying with a solution containing ammonium salts.

Transport
Care needs to be taken during the unloading of the cold store and during transport. If the produce can be transported in the same crates they were stored in, handling and concomitant damage will be reduced.

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