Now people can see all kinds of seafood on the table all year round, which benefits from the development of cold room for seafood technology. Due to the large output of seafood products and the large demand for seafood refrigerators in the eastern coastal zone, seafood refrigerators are mainly distributed in these areas. There is no fixed method for the design of seafood cold storage, only a unified standard to be followed. The whole design process is completed by engineers according to their experience level, combined with the purpose of cold storage and customer requirements. The principle of its design and construction is that the activity of all kinds of bacteria and micro-organisms in low or ultra-low temperature environment will be greatly reduced, and their reproduction will be inhibited, to ensure the freshness of all kinds of fish and seafood. Most seafood products can be kept fresh for a long time. For example, the temperature of 3 months, 6 months and more than 12 months is between - 23 ℃ and - 18 ℃, which is commonly referred to as a refrigerated warehouse. However, the seafood freezer is only a common type of seafood freezer project. There are also seafood freezer, seafood freezer, seafood processing workshop and other types of seafood freezer project that will be used in seafood circulation.

According to the time of cold room for seafood and aquatic products, it can be divided into different types. Let's focus on the meaning, connection, and difference of these three categories. Seafood cold storage. The storage period of seafood cold storage is relatively short in three categories, generally one or two days. The storage temperature is also relatively low, generally from - 6 ℃ to - 16 ℃. Generally, the turnover cycle of seafood products and aquatic products in the seafood freezer is one day. If they are not timely circulated or put on the market for sale in 1-2 days, to better extend the preservation period and ensure the taste of the products, such goods will be transferred to the seafood freezer. For frozen seafood and other aquatic products, the temperature should be at least below - 18 ℃, too - 23 ℃ or - 25 ℃, to ensure the low-temperature freezing characteristics of aquatic products and keep them from spoiling. At the same time, there are frozen tuna and other deep-sea fish, the temperature is below - 60 ℃, so it's unnecessary to say that the cost is relatively ordinary freezer.

The storage period of the seafood freezer is the longest in three categories, the shortest can be only one day, the longest can be nearly 180 days. As one of the largest refrigerators, the seafood freezer can store for 180 days and ensure the freshness and taste of seafood and aquatic products all depend on the ultra-low temperature storage environment. The temperature of the storage environment in the seafood freezer is generally in the range of - 18 ℃ to - 25 ℃. As the seafood freezer with the longest storage time in the class, the source of seafood products and aquatic products stored in the seafood freezer can be transferred from the seafood freezer, the seafood freezer or the fresh products. Seafood freezer. The storage period of the seafood freezer is the shortest among the three categories. Generally, the frozen time is between 5 hours and 8 hours, and the storage temperature is between - 26 ℃ and - 30 ℃. Its storage items are mainly fresh fish and aquatic products that need to be stored at low temperature for a short time. On the one hand, it can ensure that there are enough commodities for sale in the quick-frozen warehouse, on the other hand, it can ensure the freshness of the goods sold, and ensure the quality and taste of the commodities. The temperature setting of the quick-frozen seafood store is much lower than that of the refrigerated seafood store, usually between - 40 ℃ and - 30 ℃, which is mainly determined by the type of quick-frozen seafood, the amount of each quick-frozen and the requirements of the quick-frozen time. Seafood freezer realizes the quick freezing of seafood after fishing treatment, and then transfers to the common frozen freezer for medium and long-term storage, to ensure that seafood can maximize and reversibly restore the original flavor of seafood after thawing. Therefore, the seafood freezer is an important part of seafood quality assurance, which can not be ignored.