This cold storage adopts advanced forced air cooling and quick freezing technology, which can quickly pass the freshly cooked vermicelli through the maximum ice crystal generation zone in a very short time, and the center temperature can be quickly reduced to below -18 ℃. This greatly locks in the freshness, elasticity, and rehydration of fans, effectively avoiding the quality decline caused by slow freezing of products. The warehouse adopts high standard insulation materials, combined with high-performance refrigeration units, to ensure rapid freezing effect while achieving significant energy saving and consumption reduction, greatly reducing operating costs for enterprises, and ensuring the excellent reputation and market competitiveness of end products.

         The dedicated frozen cold storage created in this project has become a key link in enhancing product value, in response to the process requirement of immediately locking fresh fans after processing. The cold storage is centered around "fast freezing, energy-saving and stable". Through customized high-efficiency evaporators and precise air supply systems, fans can be frozen in a short period of time, perfectly preserving their original taste and nutrition. The project not only solves the industry pain points of fan adhesion, broken strips, and poor taste in the past, but also reduces manual intervention through automated control, improves production efficiency, and helps enterprises upgrade from "mass production" to "quality production", winning high recognition from customers.