1. Application Scenarios Description
01 Rice
It is a temperature-controlled storage technology that maintains finished grain at a 15–25°C low/sub-low temperature to enhance storage stability. Storing finished grain at low temperatures can:
- Prevent and eliminate spontaneous heating during storage.
- Reduce the respiration intensity of the grain, preserve its inherent quality, and delay quality deterioration.
- Lower dry matter loss, contributing to human health and environmental hygiene.
This is a noteworthy ecological grain storage strategy aligned with the development direction of green grain storage.
02 Fruits and Vegetables
It involves keeping fruits and vegetables at a 0–2°C low/sub-low temperature. As perishable commodities, proper storage facilities can:
- Reduce material consumption, slow down ripening and spoilage processes.
- Effectively inhibit microbial growth and reproduction, preventing decay and deterioration caused by contamination.
- Meet the requirements for green food.
03 Meat
It refers to storing meat at a -15–-18°C low/sub-low temperature. This cold storage technology is suitable for preserving meat, aquatic products, and other food items. At such temperatures:
- Microorganisms and enzymes basically stop activity and growth, and oxidation proceeds very slowly.
- Food can be stored for an extended period with good cold storage quality, avoiding decay and deterioration.
- Meet the requirements for green food.
2. Product Advantages (Icon Section)
- Energy-saving and power-efficient
- Rapid cooling
- Human-centered design
- Power failure protection
Technical Drawing
