loading
loading
| Availability: | |
|---|---|
| Quantity: | |
WUYE
Customizable
Fish, meat and fruits.
-40℃ to 10℃
12 months
Customized
R507
Compact structure
SUS304 stainless for food
Low noise operation
Easy to operate
Factory direct sales
Applicable to: Fruits,vegetables,seafood and meat.
A cold room, sometimes referred to as a refrigeration room, is a type of refrigeration chamber or insulated space designed to maintain an artificially generated temperature or range of temperatures. Cold rooms are used for storing temperature-sensitive, perishable items, such as food.
Cold room storage provides precise temperature control for commercial facilities where consistent, powerful refrigeration or freezing is required. For food storage, this means long-term temperature regulation for perishable or unstable products, lowered deterioration rates, and peace of mind knowing that items are preserved in the optimal conditions.
Some other benefits of Parameter's cold rooms include:
Energy Efficiency – Reduce energy costs for storage of samples and other materials. Cold storage units are constructed to prevent fluctuations in temperature, meaning less energy is required to balance and adjust the temperature while in use. This holds true no matter your industry.
High Product Standards – Guarantee potency of food with cold storage. This can also help improve your company’s reputation and reliability.
Safety and Security – Some food are highly sensitive and expensive-ensure their safekeeping with weather-proof cold storage units.
Types of Cold Storage Rooms
0℃~5℃ Preservation or Positive Chambers
Used for short-term storage or storage of raw materials for market distribution.
-5℃~0℃ Chilling room
For the cooling of the fresh food materials.
-18℃ Cold room
Store the frozen products,which can be cooled by aluminum exhaust pipe and air cooler
-40℃~-35℃ Blast freezer/Quick freezing room
Aluminum exhaust pipe and qir cooler can be used,the way can be trolley or shelf type.
While cold storage rooms vary in sophistication, size, and function, they all share basic components: temperature-control panels, air compressors, refrigerant evaporators, refrigerant condensers, expansion valves, ventilation and air extraction systems, and airtight industrial doors with no thermal leaks.
Our company one-stop set of quick-frozen solutions, using domestic and foreign advanced refrigeration design concept multiple parallel units, no barrel no pump technology, through the PLC in the program automatic energy adjustment to match the ever-changing cooling cooling that the refrigeration system maintain the best efficiency, to achieve energy saving, reduce operating costs.
1. Multiple units are connected in parallel and multi-level energy regulation is used to achieve timely and reasonable matching according to the actual refrigeration capacity required for production, which saves more than 30% energy compared with a single unit.
2.It can match multiple evaporators to achieve one machine suitable for different evaporation temperatures, making the refrigeration system run in the most energy-saving working state.
3. Adopt high-quality compressors and accessories from home and abroad, with reliable performance, stable operation and long service life.
4. Simple design, the refrigeration main unit, accessories and controls are concentrated in one body, which fully saves the machine room space and is extremely convenient for operation and maintenance.
5. The use of fault separation technology can ensure that when some machines fail, other machines can still operate normally, ensuring normal and continuous production for customers.
STC series evaporative condensers are the latest type of evaporative condensers developed by our company by absorbing the latest technologies and manufacturing processes at home and abroad. They are one of many types of condensers and are widely used due to their energy and water saving, high efficiency and low operating cost.
When the equipment is running, the refrigerant in the coil is reversely exchanged by the cooling water from top to bottom and the natural air from bottom to top, and the heat is taken away from the air; the water passing through the coil flows into the packing layer and then flows into the water pan after being cooled. The small water droplets passing through the top layer are collected by the water collector, thus reducing the water escape rate.
The Liquid Nitrogen Tunnel Freezer utilizes ultra-low temperature (-196°C) liquid nitrogen (LN2) to achieve instant freezing, preserving product freshness, color, and nutritional value—critical for high-value items. By rapidly lowering product temperatures (at a rate of 5–10°C per second), it minimizes cell damage in delicate foods like sushi-grade fish, gourmet pastries, and probiotic yogurts. This equipment is also used in pharmaceutical processing for stabilizing temperature-sensitive biologics.
The 24-Hour Cycle Plate Freezer is specifically designed for commercial meat processing, enabling continuous freezing of bulk meat products such as beef cuts, poultry carcasses, and pork loins. Its hydraulically operated stainless steel plates apply uniform pressure to meat blocks, ensuring rapid heat transfer and minimizing ice crystal formation—critical for preserving muscle texture and juiciness. This equipment is widely used in abattoirs, meat packing plants, and distribution centers, supporting seamless integration into post-slaughter processing lines.
The Multipass Belt IQF Tunnel Freezer is engineered for large-scale food processing, offering low shrinkage and high product integrity across high-volume production runs. Its multi-tiered belt system maximizes freezing efficiency by exposing products to cold air (-30°C to -40°C) during multiple passes, making it ideal for dense or irregularly shaped items like French fries, chicken nuggets, and pizza toppings. This equipment integrates seamlessly into automated lines, from pre-processing to packaging, ensuring consistent quality in mass-produced frozen foods.
The Industrial IQF Freezer Machine employs Individual Quick Freezing (IQF) technology to freeze food products individually, preventing clumping and preserving texture—key for products sold as single pieces (e.g., frozen peas, shrimp, and berries). It uses high-velocity cold air (-30°C to -40°C) to create a protective ice glaze around each item, locking in moisture and nutrients. This equipment is essential for processors of fruits, vegetables, seafood, and ready-to-eat meals, supporting both retail and foodservice supply chains.
