1. After the cold storage is installed or re-used after long-term decommissioning, the cooling rate should be reasonable: it is advisable to control the temperature at 8-10°C per day, and maintain it at 0°C for a while. Second, cold storage library board maintenance, pay attention to the use of hard objects on the library body collision and scratching. Because it can cause dishing and rusting of the library board, it will seriously reduce the local insulation performance of the library.

Third, the maintenance of the cold storage seal, because the assembly of cold storage is composed of a number of pieces of insulation board, so there is a certain gap between the board, the construction of these gaps will be sealed with a sealant to prevent air and moisture into. Therefore, in the use of some of the seal failure repaired in time.

Fourth, cold storage ground maintenance, generally the use of insulation boards on the surface of small-scale assembly cold storage, the use of cold storage should prevent the ground there is a lot of ice and water, if there is ice, cleaning must not use hard objects beat, damage the ground.

Cold storage maintenance:

First, cold storage mold sterilization and disinfection: Cold storage of cooking ingredients and foods contain certain fat, protein and starch. The presence of these nutrients will cause the proliferation of molds and bacteria. In order to do a good job in cold-headed hygiene management and ensure the refrigerated quality of food and cooking ingredients, it is necessary to regularly perform cold-heading hygiene and disinfection work. Cold storage of mildew, mildew, and disinfection can be preceded by acid disinfectants. The bactericidal action of acid disinfectants is mainly the protein in the coagulating bacteria. Common disinfectants are lactic acid, peroxygen acid, bleach, formalin and so on.

Second, the method of eliminating odor in cold storage

1. The cause of the odor in the cold storage The so-called odor, that is, the cooking ingredients and food in the cold storage under the influence of external factors, through the physical and chemical changes, produce an abnormal odor, long time, this odor adheres to the cold storage On the walls, ceilings, and equipment and tools. The odor produced in the cold storage generally has the following reasons: 1) The cold storage has an odor before it enters the food. 2) Before entering the cold storage, the food has spoilage, such as deteriorating eggs, meat and fish. Stored in fish cold storage, meat, eggs, or fruits and vegetables are stored without cleaning, causing odor infection and deterioration. 3) The ventilation of the cold storage is not smooth, and the temperature and humidity are too large, causing the mold to multiply and produce mildew smell. 4) Leakage of cold storage cooling pipes. The erosive agent (ammonia) erodes into the food and causes odors. 5) The temperature in the cold room does not drop, resulting in spoilage and deterioration of the meat. This happens mostly when fresh meat is not frozen and it is stored in a frozen store. Different odor foods exist in a cold storehouse, causing food odors to infect each other.

2, to prevent cold odor production methods: into the cold storage of food, must be inspected, no deterioration before entering the inventory. Cold warehouses must not have odorous odors prior to purchase. If there is odor, it must be subjected to a technical treatment and the odor can be eliminated before use. Normally, it is necessary to strengthen the maintenance of refrigeration equipment, and strictly prohibit dumping and unloading of cargo, so as to prevent the pipeline from being damaged and cause leakage of refrigerant. During the cold processing of foods, the cold storage warehouse must be kept at a certain temperature, and frozen foods must not be transferred or stored. If the temperature of the cold storage warehouse does not fall down, you should find out the reason and wait until it is eliminated before proceeding with food processing. There should be no mixed storage of infected food in the cold room.

3, cold storage eliminate odor method Ozone method. Ozone has a strong oxidation effect, not only can eliminate the odor of the cold warehouse, but also stop the growth of microorganisms. Ozone generator can be used to eliminate the odor of the warehouse. If foods containing more fat are stored in a cold store, ozone treatment is not recommended so as to avoid oxidation of fat and rancidity. Formaldehyde method. The goods in the warehouse of the cold storage room were carried out, and 2% formaldehyde solution (formalin solution) was used for disinfection and odor removal. Vinegar method. In the cold storage room where the fish is loaded, the smell of fish is very heavy. Should not be installed other foods, must be thoroughly cleaned to eliminate fish smell before loading other foods. In general, the method of removing fish smell is to use vinegar. The specific method is: After the fish out of the cold storage, the frost layer on the evaporation tube group should be removed, and the temperature of the warehouse should be kept below -50°C. Then, 50 to 100 grams of vinegar should be used per cubic meter of volume in the cold storage warehouse. The sprayer sprayed the inside of the storehouse. The storehouse door was closed first, and the blower was turned on and off intermittently to allow the vinegar to volatilize and flow in the storehouse, so that the vinegar absorbed a large amount of fishy smell. Generally after about 4 to 24 hours, open the cold storage door and blow off the vinegar flavor for a few hours.