新購買或搬運(yùn)后的鮮肉柜，應(yīng)靜置2至6小時(shí)后再開機(jī)。使用前，先進(jìn)行2至6小時(shí)空箱通電運(yùn)行。停機(jī)后不可立即啟動(dòng)，需等待5分鐘以上，以免燒壞壓縮機(jī)。

　　鮮肉柜在使用過程中，冷凝器會(huì)附著很多灰塵等雜物，這樣冷凝器的散熱效果就大打折扣制冷效果自然就會(huì)下降。所以在冬季，應(yīng)將鮮肉柜的冷凝器進(jìn)行徹底的清理，這樣才能讓他在夏季處于最佳的工作狀態(tài)。

　　鮮肉柜放貨時(shí)要均勻，避免層板受力不均導(dǎo)致變形。

　　全透明玻璃側(cè)板，使柜內(nèi)物品一目了然，增強(qiáng)了柜內(nèi)物品展示效果。微電腦控制的數(shù)字溫控器，使柜內(nèi)物品溫度控制更精確，系統(tǒng)更加節(jié)能。

　　鮮肉專用商用鮮肉柜的溫度是冷藏肉品保存的最佳溫度。而超市因其行業(yè)的特殊性做到這點(diǎn)比較困難，鮮肉柜的溫度應(yīng)控制在-2~4攝氏度之間：肉的結(jié)冰點(diǎn)的溫度為-1.7攝氏度。以應(yīng)將溫度控制在4攝氏度以下。各店應(yīng)有專人每日不少于3次對(duì)溫度記錄表作檢查鮮肉專用冰柜，并簽字確認(rèn)。建議應(yīng)由當(dāng)班經(jīng)副理做該動(dòng)作，店總每周一次作稽核。

　　隨著商用鮮肉柜門的開啟與關(guān)閉、溫度的上升與下降，商用鮮肉柜內(nèi)的肉品就會(huì)隨溫度的不時(shí)變化而導(dǎo)致品質(zhì)下降。同時(shí)制冷風(fēng)機(jī)不停的運(yùn)轉(zhuǎn)亦會(huì)浪費(fèi)電能，造成不必要的經(jīng)濟(jì)損失。因此超市鮮肉專用商用鮮肉柜門的開啟與關(guān)閉一定要迅速，切不可有庫門大敞的現(xiàn)象發(fā)生。

　　防止不同分類商品堆放在一起造成超市鮮肉專用商用鮮肉柜內(nèi)交叉污染。冷凍冷藏鮮肉柜內(nèi)應(yīng)分區(qū)管理：廢品、半成品、不同分類之商品應(yīng)分區(qū)放置。一有利于商品管理。 這一溫度下很容易積存污垢，現(xiàn)在冷庫的墻角均為直角。且有利于清潔。可考慮將直角改為半徑5CM圓弧，一方面有利于清潔，另一方面也可很好的執(zhí)行離墻放置商品的原則。
 

　　Fresh or fresh meat cabinets should be stored for 2 to 6 hours before starting. Before use, the advanced line runs 2 to 6 hours. Do not start immediately after shutdown, wait for more than 5 minutes, so as not to burn down the compressor.

　　In the process of using fresh meat cabinets, the condenser will be attached to a lot of dust and other debris, so that the cooling effect of the condenser will be greatly reduced, and the cooling effect will naturally drop. Therefore, in winter, the condenser of the fresh meat cabinet should be thoroughly cleaned so that he can be in the best working condition in summer.

　　When the fresh meat cabinet is released, it should be evenly distributed to avoid deformation caused by uneven force of the laminate.

　　The fully transparent glass side panels make the items in the cabinet clear at a glance, and enhance the display effect in the cabinet. The microcomputer controlled digital temperature controller enables the temperature control of the cabinet to be more precise and the system more energy efficient.

　　The temperature of commercial fresh meat cabinet for fresh meat is the best temperature for refrigerated meat preservation. And the supermarket is more difficult to do this because of its specialty. The temperature of the meat cabinet should be controlled between -2~4 degrees centigrade: the temperature of the freezing point of the meat is -1.7 degrees centigrade. The temperature should be controlled below 4 degrees Celsius. Each shop should have a special person who checks the temperature chart at least 3 times a day, and signs it for confirmation. It is suggested that the action should be done by the assistant on duty, and the shop will check once a week.

　　With the opening and closing of the commercial fresh meat cabinet, the rise and decline of the temperature, the meat in the commercial meat cabinet will decrease with the change of temperature from time to time. At the same time, the continuous operation of refrigeration fans will also waste energy and cause unnecessary economic losses. Therefore, the opening and closing of fresh meat meat doors for supermarkets are fast and must not be open.

　　To prevent the stacking of different categories of goods together, the supermarket will cause cross contamination of fresh meat in the supermarket. The refrigerated chilled meat cabinet should be divided into districts: waste, semi finished goods and different categories of goods should be partitioned. One is good for the management of goods. It is easy to accumulate dirt at this temperature. Now the corner of cold storage is right angle. And it is good for cleaning. It can be considered that the right angle should be changed to a radius 5CM arc, on the one hand, it is good for cleaning. On the other hand, it can also carry out the principle of placing goods away from the wall well.