What is the cooling limit of an ice cream cabinet?

In general, the common cooling limit temperature range of ice cream cabinets is between -18 ° C and -25 ° C. For example, some common ice cream display cabinets, such as internal and external machines, usually have a stable cooling temperature of -18 ° C to -22 ° C. Cooluma indicates that different types and brands of ice cream cabinets may have different cooling limits.

From the perspective of refrigeration technology, most ice cream cabinets currently use compression refrigeration systems, which have high efficiency and fast cooling speed. They can be more efficient and fast, and can quickly reduce the temperature in the cabinet to the required low temperature state. For example, some high-end ice cream cabinets can achieve a lower cooling limit of about -25 ° C by optimizing the refrigeration system and insulation materials, which can better maintain the quality of ice cream and reduce the risk of melting and deterioration of ice cream due to temperature fluctuations.

Some businesses choose ice cream cabinets with cooling performance as a key indicator. For example, a large supermarket chain has a high demand for ice cream storage capacity and wants to ensure that the ice cream is always in good condition in a high-temperature business environment. They will choose ice cream cabinets with lower cooling limit and faster cooling speed. Because if the cooling limit is not low enough, in the hot summer, the ice cream is prone to softening or even melting, which affects sales and customer experience.

The refrigeration limit has a crucial impact on the storage and quality of ice cream. When the temperature is higher than the refrigeration limit of the ice cream cabinet, the taste of the ice cream will be significantly affected, and the ice crystals will gradually melt, causing the ice cream to lose its original delicate and dense taste and become rough. At the same time, the higher temperature may also accelerate the reproduction of microorganisms in the ice cream, shorten the shelf life of the ice cream, and even make it deteriorate and unedible. At the right refrigeration limit temperature, the ice cream can be stored for several months to maintain its taste and quality.

Cooluma believes that with the development of modern technology, refrigeration technology will break through the bottleneck, but it is completely sufficient for the freezing of ice cream, and there is no need to pursue low temperatures. For some superconducting low temperatures, there is a great demand.