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Why is the freshness preservation function of the shelves in the fresh food area good
source：m.cppbug.com | Release time：2025年06月10日1、 Correct temperature and humidity control technology
1. Low temperature refrigeration system
Cold air circulation: The shelves are equipped with independent refrigeration units (such as air-cooled evaporators), which stabilize the temperature at 0-10 ℃ (suitable for fruits and vegetables) or below -18 ℃ (suitable for frozen products) through micro hole air supply or air curtain design, preventing microbial growth and enzyme activity.
Example: The vegetable and fruit area often uses a constant temperature of 5-8 ℃, the meat freezer uses 0-4 ℃ refrigeration, and the seafood area is maintained at -1~2 ℃ with a chilled table.
Temperature zoning: Different temperature zones (such as upper refrigeration and lower freezing) can be set up on the same shelf to meet diverse fresh food storage needs.
2. Humidity regulation function
Moisturizing design:
The shelves in the fruit and vegetable area are equipped with a spray system (timed atomization water spraying) or a moisturizing curtain (sponge/non-woven fabric material) to maintain 85%~95% relative humidity and prevent wilting caused by water loss.
The enclosed refrigeration cabinet adopts anti condensation glass (heating film or double-layer hollow design) to avoid condensation caused by temperature difference between the inside and outside, which affects freshness.
Dehumidification control: Dry goods and fast food shelves reduce humidity through desiccants or ventilation holes to prevent moisture and spoilage.
2、 Professional structural and material design
1. Balance breathability and light avoidance
Ventilation holes and louvers: Open shelves (such as vegetable racks) are equipped with ventilation holes at the bottom or side panels to promote air circulation and avoid the accumulation of ethylene gas due to respiration (accelerating fruit and vegetable ripening).
Light shielding treatment:
The meat and dairy product areas use UV resistant glass or amber lights to reduce the impact of light on fat oxidation and nutrient loss (such as milk that is prone to spoilage under light).
The back of leafy vegetable shelves uses dark backboards to reduce chlorophyll decomposition caused by direct sunlight.
2. Pollution prevention and easy to clean structure
Material antibacterial: The shelf shelves and guardrails are made of 304 stainless steel, food grade ABS plastic or PE material, with a smooth surface that is not easily stained and resistant to acid and alkali corrosion (such as saltwater erosion in aquatic areas).
Drainage and slope design:
Fresh food trays and shelves should have a slope of 5 °~10 ° and be equipped with bottom drainage ditches to promptly drain defrosting and cleaning water to prevent bacterial growth.
The seafood chilled table is equipped with a built-in filter layer, which separates the melted water from the seafood to maintain clean water quality.
3. Independent partitioning and protective functions
Isolation display: Raw meat, aquatic products, and fruits and vegetables should be stored in separate areas to avoid cross contamination (such as meat juice dripping and contaminating vegetables).
Dust and insect prevention: Closed refrigerated cabinets are equipped with magnetic sealing strips, and dust covers or insect nets are installed above open shelves to reduce external pollution.
3、 Intelligent management and preservation assistance technology
1. Intelligent monitoring system
Internet of Things (IoT) applications: Real time monitoring of temperature, humidity, light intensity, and carbon dioxide concentration inside shelves through sensors, data access to supermarket management systems, and automatic alarm in case of abnormalities (such as refrigeration failure or insufficient humidity).
Automatic start stop function: Automatically adjust the amount of cold air based on passenger flow or time periods (such as low peak periods at night), saving energy while maintaining a stable environment.
2. Auxiliary measures for preservation
Ethylene adsorbent: Place activated carbon, potassium permanganate and other adsorbents in the corners of fruit and vegetable shelves to reduce the accumulation of ripening gases and extend the shelf life (such as bananas, kiwis and other respiratory climacteric fruits).
Modified Atmosphere Preservation (MA/CA): Meat and seafood cabinets in supermarkets use nitrogen filled packaging or adjust air composition (reducing oxygen content and increasing carbon dioxide) to prevent microbial growth, such as maintaining an 80% nitrogen+20% carbon dioxide environment in steak refrigerators.
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