Refrigerated area: Meat and dairy products (such as milk and yogurt) need to be kept at 2~6℃ to avoid bacterial growth; vegetables and fruits (such as leafy vegetables and apples) should be 4~8℃, and some tropical fruits (such as bananas) need to be above 10℃ to avoid frostbite.
Frozen area: Seafood and meat need to be kept below -18℃ to inhibit bacteria, quick-frozen foods (such as dumplings) need to be kept at -20℃ to extend the shelf life; ice cream needs to be kept at -22℃ to ensure taste. Cooked food and leftovers need to be quickly cooled to below 5℃ and stored in sealed layers to prevent cross contamination. It is recommended to calibrate the thermometer regularly to avoid temperature fluctuations and adjust accurately based on food characteristics and storage time.
LVNI freezer factory produces commercial freezers with precise temperature control technology and factory direct sales. Welcome to consult.