Views: 0 Author: Site Editor Publish Time: 2026-09-03 Origin: Site
VRCOOLER custom‑builds unit coolers and glycol evaporators for ice‑cream cold‑storage and chocolate tempering rooms operating at ‑18 ℃ ~ ‑25 ℃. These products are extremely temperature‑sensitive. Minor temperature fluctuation or local hot‑spots will cause ice‑cream recrystallization, texture degradation, or chocolate fat bloom, ruining product quality. High stability of room temperature, controlled frost generation and reliable defrost performance are core requirements.
表格
Application | Room Temperature | Key risks & requirements |
|---|---|---|
Ice‑cream cold storage | ‑22 ~ ‑25 °C | Prevent ice‑cream crystal growth; minimal temperature swing; avoid local hot spots; moderate‑high frost load from door infiltration |
Chocolate tempering / finished chocolate storage | ‑18 ~ ‑22 °C | Strict stable temperature; temperature fluctuation causes fat bloom; low air velocity to avoid product surface dehydration |
Note: Chocolate tempering processing equipment itself runs higher working temperature; this document refers to cold storage for finished tempered chocolate blocks.
Fin spacing: 8‑9 mm wide fin pitch (DJ‑series equivalent). Narrow 6 mm fins (DD type) will frost‑bridge rapidly under frequent door opening, reduce airflow and create temperature deviation. Wide fins extend runtime between defrost cycles.
Coil: Copper tube + hydrophilic epoxy‑coated aluminum fins. Epoxy coating slows fin corrosion under long‑term high‑humidity low‑temperature environment.
Ammonia R717 version: copper tube forbidden; adopt carbon‑steel / stainless‑steel tube with coated aluminum fins.
TD selection: 7‑8 K design TD. Avoid oversized TD leading to excessive dehumidification and product surface drying.
Low‑medium air outlet velocity. Strong direct airflow blowing over ice‑cream / chocolate goods accelerates surface dehydration.
Ceiling‑mount single‑discharge or dual‑discharge configuration based on room dimension. Dual‑discharge for larger warehouse to eliminate dead‑spots.
EC fan optional for partial‑load speed adjustment, stabilise room temperature when loading/unloading goods.
Optimize air throw; prevent cold air directly hitting product pallets.
Standard: Powder‑coated galvanized steel for ordinary ice‑cream warehouse.
Upgrade: 304 stainless steel if periodic water‑washing sanitation is required.
Fully sloped drain‑pan, anti‑freeze drain‑pan heater; stainless‑steel fasteners. Drain‑line heater + P‑trap are mandatory to stop drain‑line ice‑blockage.
Temperature spike during defrost must be kept as small as possible to protect ice‑cream & chocolate.
Electric defrost with nickel‑plated anti‑corrosion heaters: most widely used. Need properly adjusted defrost interval, duration and termination temperature.
Hot‑gas defrost: preferred option for large‑capacity DX projects. Shorter defrost time, minimal room‑temperature rise, better for high‑value frozen confectionery storage.
Glycol evaporator: hot‑gas defrost not available; only electric defrost.
Defrost sensor must be tightly attached to coil fin, avoid early termination caused by cold‑air reading.
DX direct‑expansion unit cooler: mainstream for ice‑cream & chocolate cold storage; hot‑gas defrost can be configured for large systems.
Glycol indirect evaporator: adopted for multi‑zone central chiller plants. Isolates refrigerant outside cold room, higher safety for high‑value finished goods.
Use DD‑type 6 mm fin spacing for ‑22~‑25 ℃ ice‑cream storage: fast frost bridging, airflow collapse, large temperature fluctuation, ice‑cream quality failure. Must select 8‑9 mm fin pitch.
Improper defrost parameter setting: too long defrost time causes obvious room‑temperature rise → ice‑cream crystal coarsening, chocolate fat bloom.
High‑velocity fan: product surface dehydration, surface quality defects.
Missing drain‑line heating & P‑trap: drain line freezes, ice accumulates on unit bottom.
VRCOOLER supplies custom evaporators for ice‑cream cold storage and chocolate finished‑product cold rooms. DX and glycol evaporator versions available. Support 1:1 drop‑in replacement according to old‑unit dimensions or customer drawings.
