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1. Using Color Steel or stainless steel panels with best quality., 2. Best quality condensing units, 2. Automatic control syst - details see: https://www.machineto.com/new-high-quality-cold-room-panel-for-industry-10239693

Meat Cold Room Knowledge:

Meat Cold Room is a good cooling method, because the meat can be changed bad soon if the weather temperature is high. The Cold Room low temperature can control the enzyme resolving, reduce oxidation, and restrain the microorganism, which can make the meat in dormancy. The meat can be kept in dormancy with the temperature lower than -18°C. As standard, Frozen foods, finished products and aquatic products should be delivered with the temperature -18°C or lower. And the birds meat should be packed with hermetic composite material bags. During the delivery, it should be kept lower than -18°C, to avoid fat oxidation, dehydration loss and spoilage organisms multiply.

Fish and aquatic products cooling time is relative with the cooling temperature. Usually, when the temperature reduce every 10°C, the cooling time will add 3 times. The usual cooling temperatures are: The less fat fish and the aquatic products is about -18°C~-23°C; the more fat fish is about lower than -29°C, and some red fish should be kept in -60°C. During the cooling or delivery time, should keep them in the low temperature, and avoid the temperature changes frequently.

Meat Cold Room Characteristics:

1. Using Color Steel or stainless steel panels, non-toxic, tasteless, anti-rusted, heat insulation.
2. Excellent thermal insulation: Meat Cold Room is using composite materials as the panel, light weight, high intensity, corrosion resisting, anti-aging, mothproof, non-toxic, and anti-mould.
3. Refrigeration equipments are using good quality compressors with energy conservation, low noise etc characteristics.
4. Automatic micro computer electric controller.