What are the precautions for the use of flake ice machines in supermarkets?

What are the precautions for the use of flake ice machines in supermarkets?

1. The fresh food stalls in supermarkets generally spread a layer of 50-100mm ice on the bottom, and then build a 50-100mm high ice wall around the stall. It can be seen from the process of ice piles that since most of the ice storages in the supermarket ice machines are not equipped with refrigeration and cooling systems, the ice flakes cannot be stored in the storage refrigerator for a long time, otherwise the ice flakes are easy to agglomerate, the ice flakes melt quickly, and the ice flakes Not artificially consumed.

2. The space of a supermarket is an inch of land and an inch of gold. Therefore, supermarkets will generally choose more split units, and there will be various ways of split units, which will increase the procurement cost to a certain extent, and will also increase the non-environmental losses of the units. The output value of flake ice will generally be affected, and the power consumption of the unit will generally increase.

3. The business hours of supermarkets are generally 7:00~22:00, and the ice machines are generally required to run 3~4 hours in advance and store a certain amount of ice. During the normal business hours of the supermarket, the ice flake unit also needs to operate normally to continuously make up for the consumption of ice flakes, which requires the stability of the refrigeration system and automation system of the ice flake unit to achieve high precision. At present, the refrigeration system stability level of most borneol units is relatively high. The automation system generally adopts PLC control. If the automatic system deviates, it will need to be serviced by a professional or supplier technician. The maintenance cycle is too long, affecting the normal operation of supermarket fresh food.

Conditions for the operation of the supermarket flake ice machine:

1. The first is water temperature and water quality. Because it is used in the fresh food area, the water quality requirements are very high, and the drinking water standard tested by the national standard needs to be used. The mechanical equipment needs to be thoroughly disinfected to ensure that the ice flakes are edible and fresh and clean.

2. There are also different options for water temperature. Generally speaking, the inlet water temperature is 16 degrees, and the ambient temperature is 25 degrees. However, in some special foods, the temperature will also change. The inlet water temperature is about 0-45 degrees, and the ambient temperature can reach -30 degrees to 50 degrees. It depends on the specific fresh food and the current environment.

3. The other is the refrigerant of the flake ice machine. At present, the more refrigerants on the market are R22, but we can also use R404. There are certain options. These three points are the main conditions that need to be met in the operation of the supermarket ice machine, here you need to pay attention to the ice flakes. The specifications of the ice machine are various. The thickness suitable for the supermarket is 1.5-2.2 mm, and the temperature of the ice sheet is between -5-8 degrees. Enough for supermarket cooling and preservation.