Frozen Meat Cold Storage

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Frozen Meat  Cold  Storage

Frozen Meat Cold Storage

  • Chiller Room: 0℃ to +5℃
  • Freezer Room: -5℃ o -25℃
  • Blaster Room-25℃ to -45℃

Feature of Cold Room for Meat

  •  The meat cold rooms are available in volumes of 5 to 10M3
  • and more up 100 M3 to 200 M3 Support high quality
  • Refrigerate equipment for the Meat Cold Storage is display & controlled
  • Digital thermostat for precise control temperature
  • Temperature adjustment to achieve the utmost energy efficiency and perfect storage of foods

Meat Cold Room specification with -10℃ to -18℃

Model Volume External dimension   Temperature Supply
YZA-10K 8 M3 2200*2500*2000mm(H)  +8℃ to 0℃                              -10℃ to -18℃                               -20℃ to -25℃
YZB-20K 20M3 2700*4200*2200mm(H)
YZC-30K 30M3 3200*5200*2200mm(H)
YZD-40K 40M3 4200*5200*2200mm(H)
YZE-100K 100M3 5200*8200*2700mm(H)
YZF-200K 200M3 8200*10200*2700mm(H)



Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren’t sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.

These short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods constantly stored at 0°F or below can be kept indefinitely.

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won’t use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

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