Fresh Storage

• ＞0°C to 4°C (32°F to 39°F).

  ＞3-5 days storage duration.

  ＞Equipped with humidity control to reduce dehydration.

  ＞Ideal for short-term storage of meats prior to processing or distribution.

  
  

Frozen Storage

• ＞-18°C (0°F) or lower.

  ＞6-12 months storage duration.

  ＞Prevents microbial growth and preserves meat texture and flavor.

  ＞Designed for long-term storage of frozen meat products.

  
  

  
  

Blast Frozen Storage

＞-25°C (-13°F) or lower.

＞12-36 months storage duration.

＞Helps maintain meat’s cellular structure, texture, and nutritional content.

＞Ideal for preserving meat immediately after slaughter or processing.

Beef

• ＞-1°C to 2°C (30°F to 35°F) fresh storage, 3-5 days shelf life.

  ＞-18°C (0°F) or lower frozen storage, 6-12 months shelf life.

  ＞The marbling and fat content in beef requires careful moisture and air control, as excess moisture can lead to freezer burn.

  
  

Pork

• 
  ＞-1°C to 4°C (30°F to 40°F) fresh storage, 3-5 days shelf life.

  ＞-18°C (0°F) or lower frozen storage, 6-12 months shelf life.

  ＞As pork can carry certain bacteria like Trichinella, it's crucial to maintain strict hygiene standards in cold storage.

  
  

Chicken

• ＞0°C to 4°C (32°F to 40°F) fresh storage, 1-2 days shelf life.

  ＞-18°C (0°F) or lower frozen storage, 9-12 months shelf life.

  ＞Chicken meats are prone to contamination by Salmonella or Campylobacter, so it is often stored in a separate area.

  
  

  
  

Lamb

• • 
    ＞-1°C to 2°C (30°F to 35°F) fresh storage, 3-5 days shelf life.

    ＞-18°C (0°F) or lower frozen storage, 6-9 months shelf life.

    ＞Lamb can have a higher fat content compared to poultry and pork, so ensuring proper air circulation and moisture control is crucial.