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雪锐龙熟食柜的保养和使用

时间:2018-06-27 10:50 作者:admin

  新购买或搬运后的鲜肉柜,应静置2至6小时后再开机。使用前,先进行2至6小时空箱通电运行。停机后不可立即启动,需等待5分钟以上,以免烧坏压缩机。

  鲜肉柜在使用过程中,冷凝器会附着很多灰尘等杂物,这样冷凝器的散热效果就大打折扣制冷效果自然就会下降。所以在冬季,应将鲜肉柜的冷凝器进行彻底的清理,这样才能让他在夏季处于最佳的工作状态。

  鲜肉柜放货时要均匀,避免层板受力不均导致变形。

  全透明玻璃侧板,使柜内物品一目了然,增强了柜内物品展示效果。微电脑控制的数字温控器,使柜内物品温度控制更精确,系统更加节能。

  鲜肉专用商用鲜肉柜的温度是冷藏肉品保存的最佳温度。而超市因其行业的特殊性做到这点比较困难,鲜肉柜的温度应控制在-2~4摄氏度之间:肉的结冰点的温度为-1.7摄氏度。以应将温度控制在4摄氏度以下。各店应有专人每日不少于3次对温度记录表作检查鲜肉专用冰柜,并签字确认。建议应由当班经副理做该动作,店总每周一次作稽核。

  随着商用鲜肉柜门的开启与关闭、温度的上升与下降,商用鲜肉柜内的肉品就会随温度的不时变化而导致品质下降。同时制冷风机不停的运转亦会浪费电能,造成不必要的经济损失。因此超市鲜肉专用商用鲜肉柜门的开启与关闭一定要迅速,切不可有库门大敞的现象发生。

  防止不同分类商品堆放在一起造成超市鲜肉专用商用鲜肉柜内交叉污染。冷冻冷藏鲜肉柜内应分区管理:废品、半成品、不同分类之商品应分区放置。一有利于商品管理。 这一温度下很容易积存污垢,现在冷库的墙角均为直角。且有利于清洁。可考虑将直角改为半径5CM圆弧,一方面有利于清洁,另一方面也可很好的执行离墙放置商品的原则。
 

鲜肉柜

  Fresh or fresh meat cabinets should be stored for 2 to 6 hours before starting. Before use, the advanced line runs 2 to 6 hours. Do not start immediately after shutdown, wait for more than 5 minutes, so as not to burn down the compressor.

  In the process of using fresh meat cabinets, the condenser will be attached to a lot of dust and other debris, so that the cooling effect of the condenser will be greatly reduced, and the cooling effect will naturally drop. Therefore, in winter, the condenser of the fresh meat cabinet should be thoroughly cleaned so that he can be in the best working condition in summer.

  When the fresh meat cabinet is released, it should be evenly distributed to avoid deformation caused by uneven force of the laminate.

  The fully transparent glass side panels make the items in the cabinet clear at a glance, and enhance the display effect in the cabinet. The microcomputer controlled digital temperature controller enables the temperature control of the cabinet to be more precise and the system more energy efficient.

  The temperature of commercial fresh meat cabinet for fresh meat is the best temperature for refrigerated meat preservation. And the supermarket is more difficult to do this because of its specialty. The temperature of the meat cabinet should be controlled between -2~4 degrees centigrade: the temperature of the freezing point of the meat is -1.7 degrees centigrade. The temperature should be controlled below 4 degrees Celsius. Each shop should have a special person who checks the temperature chart at least 3 times a day, and signs it for confirmation. It is suggested that the action should be done by the assistant on duty, and the shop will check once a week.

  With the opening and closing of the commercial fresh meat cabinet, the rise and decline of the temperature, the meat in the commercial meat cabinet will decrease with the change of temperature from time to time. At the same time, the continuous operation of refrigeration fans will also waste energy and cause unnecessary economic losses. Therefore, the opening and closing of fresh meat meat doors for supermarkets are fast and must not be open.

  To prevent the stacking of different categories of goods together, the supermarket will cause cross contamination of fresh meat in the supermarket. The refrigerated chilled meat cabinet should be divided into districts: waste, semi finished goods and different categories of goods should be partitioned. One is good for the management of goods. It is easy to accumulate dirt at this temperature. Now the corner of cold storage is right angle. And it is good for cleaning. It can be considered that the right angle should be changed to a radius 5CM arc, on the one hand, it is good for cleaning. On the other hand, it can also carry out the principle of placing goods away from the wall well.

 

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