What are the 200 cubic meters cold storage design methods?

Everyone in the cold storage design company knows that the design of the cold storage is complicated and complicated. To be simple or simple, but to understand the complicated principle, it can be simpler. Intricately, it is necessary to calculate the heat and sun of the six sides of the cold storage. Irradiation heat, local meteorological parameters, etc.; there are also staff operating heat, lighting heat, door opening heat, fresh goods entering the heat and so on.

However, according to the design specifications of the cold storage, the enclosure structure of the cold storage can meet the thermal resistance determined by the specification. The height of the cold storage is limited by the height of the stack, so an empirical formula is obtained according to the floor area of ​​the warehouse. Quantity, generally more than 100 tons of cold storage, whether it is a civil engineering library or a formal assembly type cold storage, each square with 65 calories / hour, just using the Φ38 tube to make the cooling capacity per square tube of the surface area is also 65 kcal / hour, This leads to a piping method with a floor area of ​​1:1. Of course, this is not static. If it is a commodity turnover warehouse, it is necessary to mix more and more in the warehouse. It can be as large as 1:1.3 to 1:1.5. All goods are frozen.

For small-assembled cold storage , it is generally used at random, and the consumption of cold is generally large. It should be matched with 85 cards per square meter. The piping is generally between 1:1.3 and 1:1.5; meat and poultry are now popular for cooling and acid. Generally, the cooling capacity is calculated at 2000 calories per ton, and the center temperature reaches the end of +4 °C in the thick part of the body.

For meat and poultry, if the freezing method is used once, the cooling capacity is calculated according to 6000 calories/hour. When the center temperature of the meat body is -15 °C, the temperature is over, about 20 hours; quick-frozen vegetables, dumplings, etc., have special time requirements. It is required to complete the freezing in 30 to 40 minutes. This is to calculate the cooling capacity according to the food devaluation. In fact, meat and poultry also calculate the cooling capacity according to the devaluation value, but it is a convention. Xiaobian doesn't know what my friends understand. If you still don't understand, you can always consult Xiaobian.