Refrigerated trucks are indispensable in society. Nowadays, people's diet mainly uses refrigerated trucks to deliver seafood and meat. For refrigerated trucks, many people are not particularly familiar with them. For example, some refrigerated truck transport professionals believe that the temperature inside the compartment should be as low as possible in order to extend the shelf life of the goods, and even if there is traffic congestion on the road, it will not cause damage to the goods. But is this true? Actually, it's not. The temperature of the refrigeration unit should be determined based on the different temperatures required for different goods.

At minus 18 degrees Celsius, meat can be stored for 4-6 months, and at minus 23 degrees Celsius, it can be stored for 8-12 months. However, since meat is sold to consumers within 5 months, even choosing a temperature of minus 23 degrees Celsius is a bit excessive.

The temperature of low-temperature cold storage is generally below -20 degrees, because seafood products and cold drinks need to be below -20 degrees to maintain quality. The characteristic of a low-temperature cold storage unit is to periodically place instruments in the cold storage, and after a period of time, the temperature can reach -20 degrees.

During this period, there are no other requirements, but the storage temperature is required. A low-temperature cold storage is between -18 degrees and -23 degrees, but if it contains cold drinks such as dairy products, the compartment only needs to be kept between -20 degrees and -28 degrees.

Pre cooling is used for the maintenance of refrigerated trucks. Why do refrigerated trucks need to be pre cooled? Container pre cooling has the advantages of easy temperature and humidity adjustment, and can be used for refrigerated transportation of various foods, equipment maintenance, etc. So how many methods are there for pre cooling refrigerated cars,

1. Air pre cooling: Start the cooler 1.5 hours in advance for pre cooling

2. Vacuum pre cooling: Based on the physical property that the boiling point of water decreases with pressure, the food that needs to be pre cooled is vacuum drawn into a vacuum tank. When the pressure drops to a certain value, the water on the surface of the food begins to evaporate, absorbing the latent heat of evaporation, and then the food itself cools down.

3. Water pre cooling: Using water to cool food from the initial temperature to the desired end temperature.