Simple maintenance and odor elimination methods in the use of cold storage

Cold storage maintenance

Ⅰ. Mildew removal, sterilization and disinfection of cold storage The cooking raw materials and food refrigerated in the cold storage contain certain fat, protein and starch. The presence of these nutrients will allow mold and bacteria to multiply and grow. In order to do a good job in the sanitation management of cold rooms and ensure the refrigerated quality of food and cooking materials, it is necessary to carry out sanitation and disinfection of cold rooms on a regular basis. For mildew removal and disinfection in cold storage, acid disinfectant can be used first. The bactericidal effect of acid disinfectant is mainly to solidify the protein in the bacteria. Common disinfectants are lactic acid, poroxyactic acid, bleaching powder, formalin, etc.

Ⅱ. the method of eliminating peculiar smell in the cold storage

1. The reason for the peculiar smell in the cold storage The so-called peculiar smell, that is, under the influence of external factors, the cooking materials and food in the cold storage will produce an abnormal smell through physical and chemical changes. Over time, this smell will stick to the cold storage. on the walls, ceiling, and equipment and tools. Generally speaking, there are the following reasons for the peculiar smell in the cold storage: There is an odor in the cold storage before the food is put into it. Before the food is put into the cold storage, there is a phenomenon of spoilage, such as spoiled eggs, meat, fish, etc. Foods such as meat, eggs, or fruits and vegetables are stored in the cold storage where fish has been stored without cleaning, resulting in odor infection and deterioration. The cold storage is poorly ventilated, and the temperature and humidity are too high, resulting in a large number of molds and a moldy smell. The leakage of the refrigeration pipeline of the cold storage, the corrosion of the refrigerant (ammonia) into the food causes the generation of peculiar smell. The temperature in the cold storage does not drop, causing the meat to deteriorate and produce a rotten smell. This situation mostly occurs when the fresh meat is not frozen, and it is transferred to the warehouse for storage. Foods with different odors are stored in a cold storage warehouse, which leads to the mutual infection of food odors.

. The method to prevent the odor of the cold storage The food that is refrigerated in the cold storage must be inspected, and the food that has not deteriorated can be stored in the warehouse. The cold storage warehouse must not have peculiar smell before purchasing. If there is peculiar smell, it must undergo technical treatment to eliminate the peculiar smell before use. Usually, it is necessary to strengthen the maintenance of refrigeration equipment, and it is strictly forbidden to dump and unload the goods to prevent the pipeline from being smashed and the refrigerant leaking. During the cold processing of food, the cold storage room must be kept at a certain temperature, and frozen food must not be transferred or stored. If the temperature of the cold storage warehouse cannot be lowered, the reason should be found and the food processing should be carried out after the exclusion. Foods that are infected with each other shall not be mixed and stored in the cold storage.

3. The method of eliminating odor in cold storage is ozone method. Ozone has a strong oxidizing effect, which can not only eliminate the odor of cold storage warehouses, but also prevent the growth of microorganisms. The ozone generator can be used to eliminate the odor in the warehouse. If food with more fat is stored in the cold storage, it is not suitable to use ozone treatment to avoid the phenomenon of rancidity caused by fat oxidation. Formaldehyde method. Move the goods out of the cold storage warehouse and use 2% formaldehyde aqueous solution (ie, formalin solution) to disinfect and eliminate odors. Vinegar method. The cold storage warehouse where the fish has been installed has a strong fishy smell. It should not be loaded with other food. It must be thoroughly cleaned to remove the fishy smell before loading other food. The general way to remove the fishy smell is to use vinegar. The specific method is: after the fish is out of the cold storage, remove the frost layer on the evaporation tube group, and keep the temperature of the warehouse below 50 ℃, and then prepare 50-100 grams of vinegar according to the volume of each cubic meter of the cold storage warehouse. The sprayer sprays into the warehouse, first close the warehouse door tightly, and start the blower intermittently to let the vinegar volatilize and flow in the warehouse, so that the vinegar can absorb a lot of fishy smell. Generally, open the door of the cold storage room after about 4-24 hours, and the vinegar smell can be blown out of the warehouse by continuous blasting for several hours. Cold storage maintenance 1. After the cold storage is installed or used for a long time, the cooling rate should be reasonable: it is advisable to control it at 8-10 °C every day, and it should be kept for a period of time at 0 °C. Second, the maintenance of the cold storage board, pay attention to the collision and scratches of the hard objects on the storage body during use. Because it can cause depression and corrosion of the library board, it will seriously reduce the local thermal insulation of the library body.

Ⅲ. Maintenance of the sealing parts of the cold storage. Since the prefabricated cold storage is made up of several insulation boards, there are certain gaps between the boards. These gaps will be sealed with sealant during construction to prevent air and moisture from entering. Therefore, some parts of the seal failure should be repaired in time in use.

Ⅳ. Ground maintenance of cold storage. Generally, the ground of small prefabricated cold storage uses insulation board. When using cold storage, a large amount of ice and water should be prevented on the ground. If there is ice, do not use hard objects to damage the ground when cleaning.