The temperature of fruits and vegetables should be adjusted to 2 to 5 degrees above zero. If the temperature is too low, it is easy to cause the vegetable meat to freeze and soften. It is also necessary to pay attention to stacking it is not too dense, and there must be ventilation gaps; there are some vegetables with more water. Such as cucumber, loofah, wax gourd, etc., the best temperature is about 10 degrees. If it is too low, the water will be frozen, and the vegetables will become soft and stale.
If it is transporting cold meat, we set the temperature at 2-5 degrees, so that the meat will be fresher. If the temperature is set too low, the meat will be frozen, and the freshness will be lost.
When transporting frozen meat, frozen dumpling dumplings, etc., we need to turn the temperature to a min of -18 degrees. If the temperature is too high, the frozen meat and frozen dumpling dumplings may be thawed, deformed or even deteriorated.
Similarly, ice cream ice cream should be adjusted to minus 18 degrees, and seafood is also minus 2 to 5 degrees. The storage temperature varies with different varieties, and it is necessary to choose the appropriate temperature to ensure the freshness of the food.