Dehe Zi Beijing Artificial Environment Technology Co., Ltd

Processing workshop

Function: Sort and process packaging products.

Temperature requirement: 0 ℃ to 15 ℃ (for conventional high and low temperature processing workshops).

Storage of products: Temporary storage of food to be processed (such as meat, fruit and vegetable sorting and packaging).

Characteristics: Temperature and humidity affect processing efficiency and product quality, and cleaning and disinfection measures need to be coordinated.

Freezing Store

Function: Used for storing products with low temperature requirements such as food, meat, and aquatic products. Through precise refrigeration, it maintains a constant low temperature inside.

Temperature requirement: -18℃ to -25℃, for low-temperature foods (such as frozen meat, aquatic products, seafood, etc.).

Storage products: frozen meat (pork, beef), frozen fish, ice cream, quick-frozen food (dumplings, rice dumplings).

Characteristics: High energy consumption, commonly used in food processing; small ice crystals, reducing cell damage, with a shelf life of several months or even years.

Quick Freezing Store

Function: Quickly freeze products (below -30 ℃) to reduce the damage of ice crystals to cell structure.

Temperature requirement: -30 ℃~-40 ℃.

Storage products: low-temperature freezing of meat, fruits and vegetables, aquatic products, seafood and other products.

Characteristics: Avoid generating large ice crystals between cells; Reduce intracellular water leakage and minimize juice loss during thawing; The time for concentrated solutes and food tissues, colloids, and various components to come into contact with each other within cellular tissues is significantly reduced, and the harm of concentration is minimized; Quickly lowering food to below the temperature of microbial growth activity is beneficial in resisting microbial growth and biochemical reactions; The short residence time of food in freezing equipment is beneficial for improving equipment utilization and continuous production.

Ultra-low Temperature Cold Storage

Function: Used for ultra-low temperature storage of valuable deep-sea aquatic products or biological products to prevent loss or denaturation of biological activity.
Temperature requirements: -45 ℃ to -60 ℃. For tuna, temperatures should be below -50 ℃.
Storage products: tuna, etc.
Characteristics: High equipment investment, significant energy consumption, and the need for special insulation materials.

Cold Storage

Function: Refrigerate and store various types of pharmaceutical products that cannot be stored at room temperature, so that drugs do not deteriorate or become ineffective under low-temperature refrigeration conditions, and extend the shelf life of drugs.
Temperature requirements: 2 ℃~8 ℃, humidity 45%~65%.
Storage products: biological products, some vaccines, blood products, insulin drugs, etc.
Features: High temperature stability is required, and frequent door opening should be avoided to prevent fluctuations.

Cool Storage

Function: Used for the freezing and refrigeration of plasma, biological preparations, pharmaceuticals and other low-temperature required products. It maintains a constant low temperature indoors through precise refrigeration and control.
Temperature Requirement: ≤ -20℃, no humidity requirement.
Stored Products: Biological samples, special vaccines, cell therapy products and other items requiring deep-freeze storage.
Features: Relatively high energy consumption; small ice crystals reduce cell damage; shelf life can reach several months or even years.

Cool Storage

Function: Store drugs that require light avoidance and are sensitive to temperature.

Temperature requirement: 0℃~ 20 ℃, humidity 45% -75%.

Storage products: antibiotics (such as amoxicillin granules), soft capsules, eye drops, etc

Features: Temperature and humidity monitoring equipment is required.

Normal Temperature Storage

Function: To store conventional products that are not sensitive to temperature.
Temperature requirements: 0℃~30℃, humidity 35%-75%
Storage products: tablets, capsules (not marked as requiring refrigeration), some external ointments, oral solutions (room temperature type), etc.
Features: No refrigeration equipment required, but extreme temperature and humidity fluctuations should be avoided.

Cold Storage Room

Function: Inhibit the respiration and microbial growth of agricultural products,

slow down the metabolism of agricultural products,and maintain their original quality and freshness.

Temperature requirement: 15 ℃ to 0 ℃.

Storage products: fresh fruits and vegetables (such as apples, grapes, kiwis, vegetables, etc.),

dairy products (milk, cheese), fresh eggs, etc.

Features: The temperature is generally not lower than 0 ℃, avoiding food freezing, suitable for

short-term preservation,and has low energy consumption.

Controlled Atmosphere Fresh-keeping Room

Function: On the basis of temperature control, gas composition regulation is added.

By controlling the temperature, humidity, carbon dioxide, oxygen concentration,

and ethylene concentration in the storage environment, the respiration of fruits and

vegetables is inhibited,the metabolic process is delayed, and the freshness and

marketability of fruits and vegetables are better maintained.

This extends the storage and preservation period (sales shelf life) of

fruits and vegetables.

Temperature requirement: 0 ℃~15 ℃, adjusted according to the storage variety

(such as apples usually at around 0 ℃).
Storage products: respiratory climacteric fruits such as apples, pears, kiwis, blueberries, etc.
Characteristics: It requires precise control of gas composition and humidity,

while also requiring high airtightness of the storage body.

Dynamic Controlled Atmosphere Storage

Function: It can dynamically adjust the gas ratio (the ratio of oxygen to carbon dioxide) according

to the different adaptability and requirements of the fruit for gas components during storage,

so that the stored fruits and vegetables enter a deep sleep state to achieve the physical storage limit.

Temperature requirement: -2℃~15 ℃, similar to controlled atmosphere fresh-keeping room,

but with higher flexibility.
Storage products: High valuable fruits and vegetables (such as apples, kiwis, etc.)

that require precise control of maturity.
Characteristics: Commonly used for fruits and vegetables with high added value and extremely high

storage quality requirements,the storage cycle and quality are currently the best way under

physical conditions;It can further extend the shelf life and reduce physiological diseases.

Palliflex Controlled Atmosphere Storage

Function: Palliflex mainly utilizes a refrigerated room to install one or several controlled atmosphere large cover unit in a regular refrigerated room, forming a pallet between the cover and the corresponding pallet position, and creating a controlled atmosphere environment suitable for long-term storage of fruits and vegetables through refrigeration outside the tent and controlled atmosphere inside the cover.
Temperature requirement: -2 ℃ to 15 ℃.
Storage products: Berry fruits such as cherries and plums.
Features: It can achieve multi category and batch storage in the same area, and has high flexibility;

Pre-cooling Store

Function: Quickly cool down food before it enters long-term storage, reducing quality loss.
Temperature requirements: 5℃ to 15 ℃.
Storage products: freshly picked fruits and vegetables (fresh agricultural products, etc.).
Characteristics: Commonly used in the post harvest processing of fruits and vegetables to prevent the impact of field heat; Reducing post harvest losses and improving subsequent refrigeration efficiency.

Ripening Chamber

Function: Accelerating fruit ripening by controlling temperature, humidity, and ethylene density.

Temperature requirements: 10 ℃~25 ℃ (optimal range), humidity controlled in stages (initial 90%~95%, later 70%~75%).

Storage products: post ripe fruits such as bananas, mangoes, avocados, etc.

Characteristics: It is necessary to avoid uneven softening and browning of the fruit flesh caused by excessive temperature.

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