A butchery cold room, also known as a meat cold room or meat storage room, is a specialized refrigerated storage space designed for storing meat products at specific low temperatures to maintain their freshness and safety. These rooms are commonly used by butcher shops, meat processing facilities, and restaurants to store various cuts of meat, such as beef, pork, lamb, poultry, and seafood.
Different temperature for butchery cold room time
1. Meat in the 0-5 ℃ cold storage can store 3-10 days, the so-called cold storage is a chiller room, this is particularly suitable for fresh meat, especially cold chain transportation in need of cold meat.
2. The lower the shelf life of meat at -18 ° C to -23 ° C, it can save longer for meat. For example, it will be stored at -18 ° C for about 6 months. If you want to keep longer, then the temperature should be lower, Of course, the lower the cold storage temperature represents the cost of cold storage and operating costs increase.
Cold Storage Parameters | |||
Cold Room Type | Temperature | Application | Panel Thickness |
Cool Room | -5~5 ºC | For fruits, vegetables, milk, cheese etc | 75 mm,100 mm |
Freezer Room | -18~-25 ºC | For frozen meat, fish, seafood, ice cream etc | 120 mm,150 mm |
Blast Room | -30~-40 ºC | For fresh fish, meat, fast freezer | 150 mm, 200mm |
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