Refrigeration Cameras for Meat

Modern trading enterprises engaged in the sale of food products can not do without working in the absence of refrigeration equipment , which allows you to store products under certain temperature regimes. Refrigeration chambers for meat are a kind of trading aggregates, which have certain features due to the specific nature of their destination. Meat products require certain processing, cooling, freezing and storage conditions, therefore, at each stage of production and sale of meat-based products or semi-finished products, it is necessary to comply with the requirements of technological standards and sanitary standards.

Models of refrigerating chambers for meat differ in their dimensions, purpose, useful volume, and also design features. Equipment of this type is equipped with a sufficiently powerful compressor-condenser unit, as well as ventilation, climate control and control systems. As a rule, such units operate in a cyclic mode with the calculation for periodic loading and unloading of products.  

Refrigeration chambers differ in the thickness of thermal insulation, which is from 80 to 150 mm. The temperature regime in them is maintained in a range that depends on the method of freezing meat products and ranges from -25 to -40C.

There are several ways to freeze: shock, fast and superfast, respectively, the period during which the freezing of meat products is carried out, can last from 3 to 24 hours. The most common type are refrigerated chambers, designed for shock freezing, since such units allow storing large enough volumes of products for a long time.

The work of shock freezing chambers consists of three phases. During the cooling process, the temperature of the product is reduced to 0C. The freeze phase ensures that most of the liquid in the meat passes to the ice. And, at last, at a phase of a sparing production the production is cooled to temperature not above-18С depending on volume of stored production. As a result of shock freezing, products can be stored for quite long periods due to the preservation of the structure of the meat cells and prevention of enzymatic changes. Such cameras are great for storing beef, lamb or pork in carcasses.

In addition to the method of freezing, refrigerating chambers differ depending on the temperature regime in which meat products are stored. The thickness of the walls of medium-temperature chambers is from 60 to 80 mm, and such units can be manufactured both in the standard version and on an individual order.

Low-temperature chambers have a wall thickness of 100 to 150 mm and can be made with several door blocks, internal partitions or corner cutouts depending on the specific operating conditions.

Regardless of the intended use and process parameters, the refrigerating chambers for meat are assembled from sandwich panels with thermal insulation made of polyurethane or other materials. Polyurethane has a number of significant advantages, among which are non-hygroscopicity of the material, thereby preventing the appearance of fungi and mold. In addition, this material has high ergonomics, in particular, low thermal conductivity, which allows maintaining the temperature regime even in the absence of electricity.