Food Industry

Cold storage is a core infrastructure for modern food safety and quality control, serving as a comprehensive systematic engineering project that integrates professional design, intelligent equipment, and meticulous management. Its fundamental purpose is to create and maintain a constant, precise low-temperature environment that maximally inhibits microbial activity, delays food spoilage, and thereby ensures end-to-end quality and safety from production sources to consumption terminals.

It is commonly categorized into refrigerated storage (0°C to 4°C) for fruits, vegetables, and dairy products; frozen storage (-18°C to -25°C) for frozen meat and aquatic products; and flash freezing storage (-35°C and below) for rapidly passing through the ice crystal zone to lock in freshness and preserve taste.

The core components of the solution include:

• High-standard storage structure: Utilizing high-density polyurethane insulation panels to ensure excellent thermal insulation and airtightness.

• High-efficiency refrigeration system: Equipped with renowned brand compressor units and high-efficiency evaporators to guarantee consistent and powerful cooling while balancing energy efficiency and environmental sustainability.

• Intelligent electrical control system: Integrated with automated temperature and humidity monitoring, alarm, and recording functions to ensure precise environmental control and traceable data, complying with HACCP, GMP, and other regulatory requirements.

• Supporting planning: Encompasses rational shelving layout, anti-slip flooring, controlled atmosphere preservation, and dock levelers to optimize space utilization and operational workflows.