The so-called quick freezing refers to the rapid passage of food through the maximum ice crystal formation zone. When the average temperature reaches -18 ℃ and the food freezes, different changes occur, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.), chemical changes (protein denaturation, color changes, etc.), changes in cell arrangement, and changes in biology and microorganisms. The characteristic of a frozen cold storage is to maximize the preservation of the original nutritional value, color, aroma, and taste of food.

A large quick freezing warehouse is a part of a cold storage and is built together with other cold storage facilities (low temperature, high temperature, etc.). If you want to build a quick freezing cold storage, it is recommended to make a modular cold storage, that is, an assembled type. Prefabricated cold storage has low cost, saves money, complete functions, and good refrigeration effect.