1. In supermarkets, fresh food stalls usually lay a layer of 50-100mm ice flakes at the bottom, and then build a circle of ice walls with a height of 50-100mm around the stalls. From the process of stacking ice flakes, it can be observed that the ice flakes must be relatively dry. Due to the fact that most ice storage rooms in supermarkets are not equipped with cooling systems, the ice flakes cannot be stored in the ice storage room for too long, otherwise the ice flakes are prone to clumping, melting quickly, and consuming a large amount of non human factors, This requires that the continuous ice production capacity of the ice machine must be strong, and the performance of the ice machine must be very stable.
2. The space in supermarkets is every inch of land and every inch of gold. Therefore, supermarkets usually use a variety of split units, which increase procurement costs to a certain extent. The non environmental losses of the units also need to increase, and the production of ice sheets usually also affects, and the power consumption of the units also generally increases.
3. The operating hours of supermarkets are usually from 7:00 to 22:00, which requires the ice machine to run 3-4 hours early to store a certain amount of ice. During normal operating hours of supermarkets, the ice machine unit also needs to operate normally to continuously replenish the consumed ice. This requires the ice machine refrigeration system and automation system to achieve a high level of stability and accuracy. Nowadays, the stability level of the refrigeration system of the vast majority of sheet ice units is relatively high, and automation systems usually use PLC control. If there is a deviation in the automatic system, it must be maintained by professionals or supplier technical personnel. The maintenance cycle is too long, which can affect the normal operation of supermarket fresh food.