Activities of any catering or trade institutions directly related to the operation of a variety of technical equipment. This category, including, concerns and refrigeration equipment. Only thanks to him it is possible to carry out many technological processes and preserve products in the proper temperature regime.. There are several types of technology, different in function and purpose.
Classification of refrigeration equipment by scope
The main task of refrigeration equipment has always been to create conditions for extending the shelf life of food products.. However, at present, the functionality and scope of use of such equipment has expanded significantly.. Today, refrigeration units are actively used in trade., everyday life, industry, as well as during the transportation of goods. Let us consider in more detail the characteristic features of each type.
Trade equipment
In recent years, the intensive growth of consumer demand for food products and the need for long-term storage of certain categories of goods have led to the need to use more diverse modern equipment.. Besides, such devices are largely aimed at the possibility of independent access of the buyer to the products sold, as well as maintaining optimal storage conditions according to the specified parameters and shelf life. This category includes:
- refrigerated cabinets – mainly used in commercial establishments and gastronomic establishments for the purpose of demonstration and subsequent sale of goods with a limited shelf life;
- special showcases – divided into refrigeration, freezing and combined type. There are showcases of the closed type, in which sliding doors or shutters are provided for access to food, as well as open windows, maintaining a certain temperature regime and allowing the buyer to take the goods on their own;
- refrigerators and freezers – similar equipment is often used in outdoor retail for the storage of ice cream and soft drinks, as well as in supermarkets – for meat, fish products and semi-finished products;
- freezers – are used for long-term storage or freezing of semi-finished products and finished products in public catering, cafes and restaurants, in the warehouses of large stores.
Production equipment
At the moment, a large number of technological processes in the production of food products, in the pharmaceutical field, and also in the agricultural industry needs the use of special refrigeration equipment. Here you can call refrigerators and freezers, ice, air coolers, compressors, frequency converters, blast freezing tunnels.
Transport refrigeration units
Designed for the transportation of perishable food or food products, requiring storage at low temperatures. Their main task – ensure the necessary storage conditions and product safety during transportation.
Conclusion
When choosing the appropriate technique, its specified parameters should be taken into account., specifications, as well as scope, including area and type of premises, in which the refrigeration unit will be located. So, eg, medium temperature refrigerators are great for short-term storage of goods with a short shelf life, low temperature – to create conditions for long-term maintenance of products, and emergency freezers – if you need intensive cooling of cooked food, meat, fish, seafood, freezing fresh berries and fruits.
