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Construction of a standard refrigerated warehouse
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- Product Description
Construction of a standard refrigerated warehouse
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- Commodity name: Construction of a standard refrigerated warehouse
- Commodity ID: 1362032607171858432
A conventional refrigerated storage facility generally refers to any cold storage facility other than controlled-atmosphere storage facilities. Such facilities typically feature prefabricated cold-storage units, which consist of a steel-frame structure supplemented by insulated walls, roof panels, and floor frames, ensuring that the unit meets requirements for thermal insulation, moisture resistance, and temperature reduction. The thermal insulation in prefabricated cold-storage units mainly comprises insulated wall panels, roof panels (ceiling panels), floor panels, doors, support plates, and bases—all of which are assembled and secured using specially designed male-female hook-and-loop fasteners, thereby guaranteeing excellent thermal insulation and air-tightness. In the construction of conventional refrigerated storage facilities, the cold-storage doors must not only open and close flexibly but also seal tightly and operate reliably. Additionally, wooden components inside the cold-storage doors should undergo thorough drying and anti-corrosion treatments. Cold-storage doors must be equipped with locks and handles, as well as safety release mechanisms. For low-temperature cold-storage facilities, electric heaters with voltages below 24V should be installed on the door frames to prevent condensation and dew formation. Moisture-proof lights should be installed inside the storage facility, and temperature-sensing elements should be placed evenly throughout the interior; their temperature displays should be positioned on the exterior wall panels in easily observable locations. All chrome-plated or galvanized surfaces must be uniformly coated, and all welded and connected parts must be robust and moisture-resistant. In addition to having sufficient load-bearing capacity, the floor panels of large prefabricated cold-storage facilities should also accommodate the smooth entry and exit of loading and unloading equipment. The four most common types of conventional refrigerated storage facilities are: 1. Fresh-Keeping Storage Facilities: These facilities are designed specifically for preserving the freshness of agricultural products. They can maximize the retention of produce’s freshness, ensuring that after a period of storage, the products remain as vibrant and high-quality as when they were freshly harvested or nearly so. 2. Meat Refrigeration Facilities: These facilities are used for storing meat products and are suitable for industries involved in the retail and wholesale processing of meat, seafood, poultry, and frozen meats. The types of meat products stored in these facilities include livestock meat, poultry meat, beef, lamb, pork, dog meat, chicken, duck, goose, fish, seafood, and various other meat-based foods. 3. Low-Temperature Storage Facilities: These facilities are used for storing ice cream and seafood, which require temperatures below -25°C to prevent spoilage. If ice cream is stored at temperatures above -25°C, it will lose its aroma; similarly, the fresh taste and texture of seafood will significantly deteriorate.
A conventional refrigerated storage facility generally refers to any cold storage facility other than controlled-atmosphere storage facilities. Such facilities typically feature prefabricated cold-storage units, which have a steel-frame structure supported by insulated walls, roof panels, and floor frames, thereby meeting requirements for thermal insulation, moisture resistance, and temperature reduction. The thermal insulation in prefabricated cold-storage units mainly consists of insulated wall panels (for the walls), roof panels (for the ceiling), floor panels, doors, support plates, and bases. These components are assembled and secured using specially designed male-female hook-and-loop fasteners, ensuring excellent thermal insulation and air-tightness of the cold-storage unit.
Construction of a standard refrigerated warehouse
The cold storage door should not only open and close flexibly but also seal tightly and operate reliably. In addition, wooden components inside the cold storage door must undergo thorough drying and anti-corrosion treatment. The cold storage door should be equipped with both a lock and a handle, as well as a safe emergency unlocking device. On the door frame of low-temperature cold storage doors, electric heaters operating at voltages below 24V should be installed to prevent condensation and dew formation. Moisture-proof lights should be installed inside the storage room, and temperature-sensing elements should be placed evenly throughout the interior; their temperature displays should be mounted in easily observable locations on the exterior wall panels of the storage room. All chrome-plated or galvanized layers must be uniform, and all welded and connected parts must be sturdy and moisture-resistant. In addition to having sufficient load-bearing capacity, the floor of large prefabricated cold storage facilities should also take into account the smooth operation of loading and unloading equipment entering and exiting the facility.
The four most common types of standard refrigerated storage facilities:
1. Fresh-keeping storage room
A fresh-keeping warehouse is a cold storage facility designed for the purpose of preserving freshness. Such warehouses can maximize the freshness of agricultural products, ensuring that after a period of fresh-keeping storage, the produce still maintains the vibrant condition and quality it had at the time of harvest or shortly thereafter.2. Meat Cold Storage Facility
Meat cold storage facilities are used for the storage of meat products and are suitable for the retail and wholesale industries involved in the processing of meat, aquatic products, poultry, and frozen meat. The types of meat products stored in these cold storage facilities include livestock meat, poultry meat, beef, lamb, pork, dog meat, chicken, duck, goose, as well as various other meat-based foods such as fish and seafood.
3. Low-temperature storage facility
Low-temperature storage rooms are essential for preserving ice cream and seafood products at a temperature of -25℃ to prevent spoilage. If the storage temperature for ice cream fails to reach -25℃, its aroma will be lost; similarly, the freshness and texture of seafood will be significantly compromised.
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