Evaporator for Flour and Meat Cold Room

The evaporator is an important part of the refrigeration system. It absorbs heat from the cold room through the phase change of the refrigerant.

Firstly, the refrigerant enters the evaporator in the form of a low-temperature, low-pressure liquid. Inside the evaporator, the refrigerant rapidly evaporates to a gaseous state due to the reduced pressure. This evaporation process requires the absorption of a large amount of heat, which is taken from the internal environment of the freezer.

For example, when the hot air in the cold room comes into contact with the surface of the evaporator, the heat is transferred to the refrigerant inside the evaporator, thus cooling the hot air into cold air.

In the case of a flour cold room, the continuous operation of the evaporator maintains a suitably cold and dry environment, preventing the flour from becoming damp, caked or contaminated by micro-organisms. For example, if the temperature in the cold room is not low enough, the flour may absorb moisture, resulting in a loss of its quality and affecting subsequent processing and use.

In meat freezers, the evaporator effectively lowers the temperature, slowing down the oxidation of meat and the growth and multiplication of microorganisms. Assuming that the evaporator malfunctions and stops working, the meat will deteriorate quickly, darken in colour, produce off-flavours and may even cause food safety problems.