Large hotel restaurants, chained-brand hotels and drink shops consume a large amount of ice per day, the disadvantages of using several small ice machines are high energy and water consumption, and the quality of ice is difficult to be guaranteed.

Hotels, supermarkets, beverage service chains, schools, airlines, healthcare and other industries need specific food ice solutions.

Fish and fishery products require preservation with ice or chilled water through each step of fish handling chain. To maintain optimum fish quality, a large amount of ice is needed for continuous temperature control to reduce bacteria or enzyme activity in seafood products, slow decay and yield a higher quality grade.

During meat processing, scouring and dehairing are two processes causing meat temperature rising, which impacts on meat quality.
Before storing of processed meat, quick freezing is required to maintain the taste and quality of the meat.

Freshly harvested fruits and vegetables contain “field heat” which causes harvested produce to spoil more quickly. Temperature control is essential to maintain the quality of various types of produce and extend shelf-life of horticultural commodities.

Chilled ingredient water is used for dough mixing and cooling. Ice is mixed in the dough for temperature control.
Baked goods, particularly bread, sweet rolls, and buns, are produced in large volumes, with precise temperature control during the dough mixing process playing a critical role in the final product quality.

Concrete is the most commonly used construction material in civil engineering. Concrete pouring must be carried out at appropriate temperature to avoid deformation and cracking caused by thermal expansion and contraction. Building a complete concrete cooling system has become a critical issue faced by all construction projects including highway and dam construction, especially the projects in hot and dry climate areas.

Diazo reaction, coupling reaction and condensation reaction are three common reactions in chemical processing, and they are also typical examples of exothermic reactions, the heat of which should be released in a timely manner. High temperature not only can cause nitrous acid decomposition, but also accelerate the decomposition of chemical compounds. The optimal temperature for reaction ranges between 0℃ and 10℃.

In dairy processing, heating or cooling operations are often combined with physical processes like stirring or separation to produce various types of dairy products. The quality of dairy products can be impacted if the temperature is either too high or too low. Hence, precise temperature control during processing is paramount.