Yes, because the door is open, these devices have a higher consumption than refrigerators with doors, but by using the "night curtain" when the store is closed, the power consumption is controlled to a large extent.

1. Which type of store refrigerator is better for a supermarket? A standing showcase refrigerator or a three-door refrigerator with low energy consumption is the best option.

Escap compressor or new generation inverter compressors are the best choice.

no This model has high energy consumption and is recommended mostly for hypermarkets.

Between 8 and 12 years, in case of regular service and standard use.

Confectionery dough should not be "moisturizing". In home refrigerators, moisture is removed to prevent freezing, but in confectionery, moisture removal causes the cream and cake to dry out and crack. Therefore, its cooling system must be designed in such a way as to maintain the humidity of the inside environment.

Usually, the temperature between 2 and 8 degrees Celsius is suitable. This temperature range prevents the growth of bacteria and preserves the quality of the texture of the cream and raw materials.

In addition to preventing energy loss, double-glazed glass (usually with argon gas injection) prevents "sweating" (condensation) on the glass surface. This makes the customer have a clear view of your product showcase.

Air circulation should be done uniformly on all floors. If the fan is too strong, the products will dry; If it is weak, there will be a temperature difference in the upper and lower floors. "Indirect air ducting" system is the best option.

Be sure to use grade 304 stainless steel, which is completely resistant to washing and moisture and meets health standards.

The use of LED lights with a warm or mild sunny spectrum makes the color of the cake and sweets look more attractive in the eyes of the customer. Too cold lights can make food look dead and unnatural. ---

The duration of the construction of the cold storage depends on the capacity, type of cold storage and the conditions of the place of operation, but it usually takes between several weeks and several months.

Depending on the type of use, health, municipal, environmental and electricity and gas permits may be required.

A place with good access to the road, stable electricity, enough water and far from heat sources is the best option for building a cold store.

Polyurethane sandwich panel and XPS insulation for the floor are common and standard options in cold storage construction.

Yes, cold storages are usually designed specifically based on the type of product, required temperature and storage capacity.

Compressor, condenser, evaporator, switchboard, cold store door and temperature control system are the most important equipment.

The final cost is determined based on the capacity, type of refrigeration equipment, quality of insulation, dimensions of the hall, and the cost of installation and operation.

If the design and implementation of the cold storage is principled, its maintenance cost will be economical and energy consumption will be controlled