Cold storage temperature and its capacity calculation
According to different food materials requiring different refrigeration temperatures, cold storage can be divided into high temperature cold storage, medium and low temperature, cold storage and ultra-low temperature cold storage
High temperature cold storage
High-temperature cold storage is what we call cold storage and fresh-keeping cold storage, the temperature is usually above 0 ℃, and is common in Fruit & Vegetable Cold Room and Medical Cold Room. People usually used to store fruits and vegetables, eggs, medicinal materials, woodpreservation, dryness, etc. The temperature is usually around 0°C, and the air cooler is used for air cooling.
Middle low temperature cold storage
Mid-low temperature cold storage is the high temperature freezing cold storage, the temperature is usually within -18, mainly usedin Fish & Meat Cold Room to storemeat, water products and products suitable for this temperature scale.
Low temperature cold storage
low-temperature cold storage, also known as frozen storage, freezer cold storage, usually the storage temperature is around -20°C~-30°C, and the food is frozen by air coolers or special freezing equipment.
Ultra-low temperature cold storage
Ultra-low temperature cold storage, cold storage ≤ -30℃, is mainly used for quick-frozen food, industrial experiments, medical and other special uses. Compared with the above three types, the applications on the market need to be slightly smaller.
After understanding the storage temperature of the cold storage, we then understand the calculation of the storage capacity of the cold storage.
Calculate the tonnage of the cold storage: (calculated according to the cold storage design specifications and the relevant national standards of the cold storage capacity):
The internal volume of the cold storage room×volume utilization factor×food unit weight=cold storage tonnage.
The first step is to calculate the actual available and storage space inside the cold storage: The internal space of the cold storage-the aisle space that needs to be reserved in the warehouse, the position occupied by the internal equipment, the space that needs to be reserved for internal air circulation, (the volume can be as shown in Table 1 Use coefficients to estimate or calculate);
The second step is to find out the weight of items that can be stored per cubic meter of space according to the category of the inventory items, and multiply this to get how many tons of products can be stored in the cold storage;
500～1000 cubic =0.40;
1001～2000 cubic =0.50;
2001～10000 cubic meters = 0.55;
1,0001～15,000 cubic meters = 0.60.
Note: According to our experience, the actual usable volume is greater than the volume utilization coefficient defined by the national standard. For example, the cold storage utilization coefficient of the national standard 1000 cubic meters of internal volume is 0.4. If it is placed scientifically and effectively, the actual utilization coefficient can generally reach 0.5 -0.6.
Food unit weight in mobile cold storage:
Frozen meat: 0.40 tons per cubic meter;
Frozen fish: 0.47 tons per cubic meter;
Fresh fruits and vegetables: 0.23 tons per cubic meter;
Machine-made ice: 0.75 tons per cubic meter;
Frozen sheep cavity: 0.25 tons per cubic meter;
boneless meat cut: 0.60 tons per cubic meter;
Frozen poultry in boxes: 0.55 tons per cubic meter.