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display cases cabinet management (5)
author: supermarket refrigerated showcase category: commercial refrigeration Views: 501Time: 2016-08-22
display cases cabinet management (5)
2. Do the maintenance and maintenance of the building carefully to prevent the freezing and thawing cycle of the building structure and the freezing and frosting .
(1) For display cases without floor antifreeze measures, in the cold storage room of chillers, the floor should be prevented from freezing during use.
(2) In order to protect the floor and prevent freezing and frost damage, the goods shall not be directly spread on the floor to freeze, and the hook or plate shall not be knocked on the floor, and the piles and piles are not allowed to fall.
(3) When the cabinet is empty, the temperature of the freezing room and the freezing room should be kept below -5°C to prevent freezing and thawing cycles: the chilling room should be kept below the dew point temperature,
to avoid dripping and damp in the cabinet.
(4) Commodity stacks and suspension rails shall not exceed the design load.
(5) display cases Underground natural ventilation pipes should be kept unblocked, free from accumulation of water, frost, and blockage. Special personnel should be responsible for the underground antifreeze heating oil pipes, and check them every shift and keep records.
(6) A comprehensive inspection of the building should be carried out on a regular basis, and problems should be repaired in time. In addition, the electrical wiring in the cabinet should be maintained frequently to prevent leakage accidents, and the lights should be turned off when leaving the cabinet.
display cases Hygiene management food cold processing cannot improve and enhance the quality of the food. Only low temperature treatment can inhibit the activity of microorganisms and achieve the purpose of longer preservation. Therefore, in the use of display cases, the hygiene management of display cases is an important task. It is necessary to strictly implement the health regulations issued by the state to minimize the chance of microbial contamination of food to ensure food quality and extend the preservation period.
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