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食品冷庫常用的三種冷卻方法：
Food cold storage commonly used three kinds of cooling method:
1、水冷卻法，以水為熱傳導介質,用大容量的水泵使接近0℃的冷水噴灑在產品上。因水的熱容量比空氣大得多，傳熱效率高，大部分食品可在10～15分鐘內冷卻。用海水冷卻魚類時，速度快,溫度均勻，且可延長保藏期。
1, water cooling method, taking water as heat transfer medium, with large capacity pump that is close to 0 ℃ cold water spray on the product. Because of the heat capacity of water is much bigger than air, heat transfer efficiency is high, most of the food can be cooling in 10 ~ 15 minutes. Seawater fishes, speed, temperature uniformity, and can prolong the storage period.
2、間接冷卻法，適用于液態食品，如牛乳、蛋液、果汁等。采用的熱交換器有列管式、套管式、刮板式、片式等。
2, indirect cooling method, is suitable for liquid food, such as milk, eggs, fruit juice, etc. The heat exchanger has a shell and tube type, bushing, scraper, plate, etc.
3、空氣冷卻法，通風冷吹向放置食品的隧道，或用1300～2000Pa的壓差，使冷空氣進入并穿過有氣窗的食品包裝箱，以加速產品的冷卻。冷空氣的溫度、相對濕度和流速根據食品的種類確定，一般不使食品凍結，相對濕度常為90～95%。
3, air cooling method, the tunnel ventilation blowing cold food is placed, or with the differential pressure of 1300 ~ 2000 pa, cold air into and through the transom of food packing, to speed up the process of cooling products. The cold air temperature, relative humidity and velocity determined according to the types of food, generally do not make food freezing, relative humidity 90 ~ 95%.