Core Principle: Low Temperature Inhibits All Spoilage ProcessesSlows down microbial reproductionBacteria and mold are the main causes of deterioration. The lower the temperature, the drastically slower their reproduction rate. Deep cold storage operates at temperatures far below conventional freezers, putting microorganisms into a near-dormant state. Ingredients are less prone to mold, sliminess and off-flavors.Suppresses endogenous respiration and enzyme activity of ingredientsFruits, vegetables, fresh meat and seafood naturally contain biological enzymes. At room temperature or regular freezing, these enzymes continuously break down nutrients, soften flesh, drive moisture loss and trigger oxidative off-tastes.Ultra-low deep temperatures greatly deactivate enzyme activity, locking in crisp texture, original taste, natural color and authentic flavor.Retards oxidation (prevents discoloration, flavor loss and nutrient depletion)Rancidity from fat oxidation, fruit browning and vitamin loss all correlate positively with temperature. In the low-temperature environment of deep cold storage, oxidation reactions proceed at an extremely slow pace. Ingredients resist yellowing and flavor degradation even after long-term storage.2. Additional Advantages of Deep Cold Storage (vs. Conventional Freezing)More stable temperatureOrdinary refrigerators suffer severe temperature fluctuations from frequent door openings. Repeated freeze-thaw cycles cause excessive water separation and ruin texture. Deep cold storage chambers maintain a constant uniform temperature without thermal shock, protecting cellular structure from damage.Humidity control & low-oxygen environment (standard on most professional deep cold storage units)Minimizes water evaporation to prevent ingredients from drying out or dehydrating, sustaining freshness for much longer.

New Specifications for Pharmaceutical Cold Chain: The recording interval of temperature and humidity for ultra-low temperature freezers shall not exceed 5 minutes; temperature abnormalities shall be uploaded in real time, and data shall be tamper-proof.Cold cabinets purchased by disease control institutions and Grade A tertiary hospitals must be equipped with IoT remote monitoring as standard. Products without traceability systems are disqualified from pharmaceutical bidding. Orders for intelligent network-connected ultra-low temperature freezers have increased by 31% year-on-year.

First, let’s learn about what a medical refrigerator is. Medical refrigerators have different names for various application scenarios, such as operating room refrigerators, vaccine freezers, reagent freezers, blood refrigerators, etc.They cover a wide range of temperatures from +48℃ down to -150℃. You can select the appropriate model based on your specific application field, usage requirements and refrigerant characteristics.Medical refrigerators are widely used in medical institutions, health epidemic prevention stations, biopharmaceutical factories, laboratories, testing centers, pharmaceutical universities and other facilities to store medicines, reagents, vaccines and other supplies. However, most people lack sufficient understanding of medical refrigerators, which are fundamentally different from ordinary household refrigerators.Medical refrigerators are available in three types: built-in, chest and vertical.

It locks moisture and freshness far better, preserving the original color and taste.During rapid ultra-low temperature cooling, intracellular water freezes in place before it can leak out of cells, effectively preventing moisture loss.This technology also delivers superior sterilization and disinfection, and strongly inhibits the growth of histamine-producing bacteria.In an ultra-low temperature environment, the substrate surrounding bacteria freezes instantly, raising osmotic pressure and altering physical and chemical properties. All bacterial microorganisms cease reproduction, and the activity of histidine decarboxylase is suppressed, resulting in outstanding bactericidal performance.

Ultra-low temperature refers to the temperature range of -40℃ to -80℃ adopted in food processing and industrial production. This temperature range is widely applied in household, commercial and medical scenarios, as illustrated below:● Quick-freezing and storage of high-grade aquatic products (e.g. tuna);● Storage and production of pharmaceuticals;● Processing of special foods (e.g. ice cream);● Preservation of cryogenic biological samples (e.g. seeds of rare species);● Low-temperature performance testing of electronic components;In addition, it can provide a low-temperature cold environment required for material performance tests at subzero temperatures. For instance, it supports low-temperature impact tests ranging from -46℃ to -58℃ on welds of cryogenic pipelines in ethylene liquefaction units.

● Conventional refrigeration generally refers to freezing at -18℃. Although seafood stored by regular quick-freezing can avoid deterioration within a certain period (usually three months), its texture and color will be compromised, moisture loss is prone to occur, and the flesh will turn limp and tasteless.● In contrast, ultra-low temperature storage uses cooling technology of -60℃ and below. It locks in the original condition of seafood without damaging its inherent tissue. The texture, color and other properties remain nearly identical to those of fresh seafood before freezing.