5 forms of low-temperature storage facilities

　　1. Large cold storage. The specific practical purpose of using a large cold storage and the products used for storage will determine the size of its storage space (although usually large), average storage time, temperature and humidity control in each area or room, and the number of these areas and rooms. Cold storage may include processing areas other than refrigeration and freezing rooms, and cold storage with processing areas should be specially considered in design.

　　2. Machining center. The refrigeration processing center is responsible for processing some or all of the raw materials into packaging products. Usually, there is also a warehouse. Due to the use of more mechanical equipment such as conveyor belts and thermostats, refrigeration centers typically require more refrigeration capacity than large cold storage and distribution centers. Usually used to handle particles or chemicals on the surface of goods, as well as for cleaning in processing workshops.

　　3. Distribution center. Freezing distribution centers are often large storage facilities used for short-term storage and sorting of goods from different sources, as well as shipping to customers based on orders. The design and construction concepts of large cold storage and distribution centers are generally similar, but there may be differences in their specific usage.

　　4. Cross warehouse distribution center. The cross warehouse distribution center has almost no storage areas and cannot store goods overnight in the warehouse. There are many loading and unloading exits on both sides of the distribution center. The product is unloaded from the truck on one side of the distribution center, sorted and organized, and then loaded onto a refrigerated truck on the other side of the distribution center to leave and enter the retail environment.

　　5. Walk-in cold storage/freezer. Walk-in cold storage and chillers are not independent facilities, but share a refrigeration unit with other refrigeration equipment. Usually used in retail and catering facilities, products must be stored for a short period of time until they are used or sold.

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