新購買或搬運后的鮮肉柜，應靜置2至6小時后再開機。使用前，先進行2至6小時空箱通電運行。停機后不可立即啟動，需等待5分鐘以上，以免燒壞壓縮機。

　　鮮肉(rou)柜在使用(yong)過(guo)程中，冷(leng)凝(ning)器會附著很多灰塵等雜(za)物，這樣冷(leng)凝(ning)器的散熱效(xiao)(xiao)果就大打(da)折扣制冷(leng)效(xiao)(xiao)果自然(ran)就會下降。所以在冬季(ji)，應將(jiang)鮮肉(rou)柜的冷(leng)凝(ning)器進(jin)行(xing)徹底(di)的清理，這樣才能讓(rang)他在夏季(ji)處于最佳的工作(zuo)狀態。

　　鮮肉(rou)柜放貨時要均(jun)勻，避免層板受力不均(jun)導致變(bian)形。

　　全透明玻璃側板，使(shi)柜(ju)內(nei)(nei)物(wu)品(pin)一目了然，增(zeng)強了柜(ju)內(nei)(nei)物(wu)品(pin)展示效果。微(wei)電腦控(kong)制的數字溫控(kong)器，使(shi)柜(ju)內(nei)(nei)物(wu)品(pin)溫度控(kong)制更精確，系統更加(jia)節能。

　　鮮(xian)(xian)肉(rou)(rou)專(zhuan)用(yong)商用(yong)鮮(xian)(xian)肉(rou)(rou)柜的(de)(de)(de)溫(wen)度(du)(du)是(shi)冷藏肉(rou)(rou)品保(bao)存的(de)(de)(de)最佳溫(wen)度(du)(du)。而(er)超市因其(qi)行業(ye)的(de)(de)(de)特殊(shu)性做到(dao)這點比(bi)較困(kun)難，鮮(xian)(xian)肉(rou)(rou)柜的(de)(de)(de)溫(wen)度(du)(du)應(ying)(ying)控制(zhi)在-2~4攝(she)(she)氏(shi)度(du)(du)之間：肉(rou)(rou)的(de)(de)(de)結冰點的(de)(de)(de)溫(wen)度(du)(du)為(wei)-1.7攝(she)(she)氏(shi)度(du)(du)。以(yi)應(ying)(ying)將溫(wen)度(du)(du)控制(zhi)在4攝(she)(she)氏(shi)度(du)(du)以(yi)下。各店應(ying)(ying)有專(zhuan)人每(mei)日不少(shao)于3次對溫(wen)度(du)(du)記錄表作檢查鮮(xian)(xian)肉(rou)(rou)專(zhuan)用(yong)冰柜，并簽字確認。建議應(ying)(ying)由當(dang)班經副理做該(gai)動作，店總(zong)每(mei)周一次作稽核。

　　隨著商用鮮肉柜門的開啟與關閉、溫度的上升與下降，商用鮮肉柜內的肉品就會隨溫度的不時變化而導致品質下降。同時制冷風機不停的運轉亦會浪費電能，造成不必要的經濟損失。因此超市鮮肉專用商用鮮肉柜門的開啟與關閉一定要迅速，切不可有庫門大敞的現象發生。

　　防止不同分(fen)類(lei)商(shang)(shang)品(pin)(pin)堆(dui)放在(zai)一(yi)(yi)起造成超市鮮(xian)肉專用商(shang)(shang)用鮮(xian)肉柜內交(jiao)叉污(wu)染。冷凍冷藏鮮(xian)肉柜內應分(fen)區管理：廢(fei)品(pin)(pin)、半成品(pin)(pin)、不同分(fen)類(lei)之商(shang)(shang)品(pin)(pin)應分(fen)區放置。一(yi)(yi)有利于商(shang)(shang)品(pin)(pin)管理。 這一(yi)(yi)溫度(du)下很(hen)容易積存污(wu)垢，現(xian)在(zai)冷庫的墻(qiang)角均(jun)為(wei)直角。且有利于清(qing)潔(jie)。可考慮將直角改為(wei)半徑5CM圓弧，一(yi)(yi)方(fang)面有利于清(qing)潔(jie)，另一(yi)(yi)方(fang)面也可很(hen)好的執行離墻(qiang)放置商(shang)(shang)品(pin)(pin)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.