Let's talk about the requirements for refrigerated trucks when transporting fresh meat. The refrigerated trucks need to monitor the temperature and condition of the transported items in real time.

The refrigeration unit specially designed and configured in the refrigerated truck can achieve a cooling temperature of -18 ℃. If a refrigerated truck needs to have impermeability, airtightness, and insulation, the surface and corners of the refrigerated truck body should be designed smoothly, and it should have functions such as corrosion resistance, easy cleaning angles, and water resistance.

Users often inquire whether your refrigerated truck has a cooler that cools quickly and has a good sealing effect, which is the kind that the cab cannot smell. As we all know, the reason why the insulated compartment of a refrigerated truck can keep warm is because of its good sealing.

And even if it's bread style, the box is separated from the cab, so theoretically, the smell won't reach the cab. Cold fresh meat or freshly slaughtered livestock may have a slight odor, but it is far from the unbearable level described by the customer. It is obvious that the fresh meat has spoiled and rotted inside the carriage.

Many users believe that they are only transporting for short distances and do not have the awareness of acid discharge beforehand. Instead, they think that the lower the temperature of the refrigeration unit, the better. Although the carriage has been pre cooled, and even the temperature inside the carriage has reached minus ten degrees Celsius before loading, the meat they are transporting is not acid discharged after slaughter.

The untreated meat carries its own heat into the extremely low temperature carriage, and the large temperature difference causes the surface of the fresh meat to start frosting, allowing the cold wind outside to blow, but the internal heat cannot be released, like building an Eskimo snow hut for these slaughtered meats, but the roof is formed by the surface of the meat.

Refrigerated trucks are not mobile cold storage facilities and cannot lower the temperature of goods. They can only maintain the temperature of goods! These slaughtered meats with heat gradually raise the temperature inside the box, and over time, they begin to spoil and rot.

The smell in the driver's cabin is caused by the blood and water stuck to the feet during loading and unloading, which were not cleaned in time. When pulling cold fresh meat, attention should be paid to the hygiene inside the cabin, as the increase in microorganisms will accelerate the deterioration process.