Refrigeration compressor lubricating oil is usually mixed with a special additive and base oil to provide the necessary lubrication performance, while also being compatible with the refrigerant. Any incompatibility between base oil and refrigerant can lead to catastrophic results for the equipment. 　　        Most ice machine compressor lubricants are synthetic. This allows them to have a longer service life and face the severe tests of the system better than mineral base oils. Most home air conditioners now use a mixed refrigerant called R-410A. The application of polyol ester (POE) base oil is beneficial to the lubrication system, and this oil can also be separated from the refrigerant. Although compatibility between refrigerants and lubricants may be the most pressing lubrication problem, there are many other aspects. For example, water pollution is harmful to many synthetic base oils that are unstable in hydrolysis. Moisture reacts with base oil to form acid, which changes viscosity and impairs lubricity. This may cause premature compressor failure and improper system cooling. 　　     Lubricant problems are common in any system. One way to avoid problems with the gas being compressed is to simply remove the lubricant from the reaction formula. This happens often when "dry" compressors are used more and more widely. "Dry" refers to the lack of oil in the compression chamber. If the lubricant is not in the compression chamber, it will not easily cause problems with the refrigerant. However, in a humid or water compressor, the oil is present in the compression chamber and is intimately mixed with the refrigerant. In these systems, the compatibility of the lubricant and the refrigerant is the most important. 　　        Many large ice machine compressors use a forced lubrication system, which has an oil reservoir, pipes and pumps. The pump pushes the oil through the pipeline into the compressor to achieve lubrication and cooling, and then returns to the oil reservoir. The operation of these systems enables you to filter, cool, and separate gas and water from oil. 　　      Smaller compressors are usually static lubrication systems. In this lubrication system, the compressor saves oil and the system is completely sealed. As long as it is cleaned and sealed before use, this type of system is less likely to have lubricant failure. In most cases, these systems will operate for many years without the need for oil changes. Lubricating oil is present in the compressor for lubrication, but some oil will flow out through the refrigerant line. In some cases, it is necessary to use an oil sump or knock out the method to prevent the oil from blocking the pipeline and reduce the cooling capacity of the system.

Mojito is very distinctive cocktail. This concoction has a refreshing taste and simple ingredients. Usually made with rum, lime, soda, mint, syrup and ice. The mojito icy taste requires ice is thick and transparent. It is the smallest and has the best melting resistance. And cube ice is available in a variety of seizes. Its outer size : 22*22*22mm / 29*29*22mm / 38*38*22mm,etc. Glass sizes are usually small, and cube ice in a container doesn’t take up much room for other ingredients, giving the wine a special taste.So, how does transparent, beautiful cube ice get made?Guangzhou Icesource Refrigeration(CBFI) is the creator of large-scale edible ice cube machines. It has a core invention patent (patent number: 200710030591.7). It uses self-developed flat-wall liquid film heat exchange and circulating hot air ice extraction technologies to change the defects that small ice cube machines have, which are low production capacity, high power consumption, uneven ice thickness, and unstable ice removal. At the same time, Icesource also provide a one-stop solution for the fully automated large-scale food ice production line, which can reduce labour costs, improve production efficiency, and ensure the safety and health of the ice in all aspects.The cube ice machine has the following 6 characteristics.1. Safety and Health: the body is made of 302 stainless steel; special tank design, automatic cleaning, sanitation, safety, meet QS inspection requirements.2. Low power consumption: 85- 90 degrees/ton in summer, ambient temperature below 23 inches, 70-85 degrees/ ton.3. Automatic operation: PLC centralized control, ice thickness automatic adjustment, automatic ice formation, deicing, water replenishment, fully automatic production, no manual adjustment.4. Large ice yield: stable yield from 1 ton to 20 tons per machine.5. Stable performance: ice crystal clear, high hardness, uniform rules, beautiful and generous, storage within inches long, clean and sanitary, completely in line with the national hygienic requirements for edible ice.6. Brand accessories: compressor are made from Germany Bitzer, electrical accessories are made from Sirments, LG, etc,.Compared with the traditional small ice machine, this large cube ice machine has the characteristic of high efficiency, safety, energy saving, durability and environmental protection. It is a fully automated machine that can be operated end used by itself. Granular ice can be made safely and quickly without the need for difficult technical manipulation.At present, the large cube ice machine produced by Guangzhou Icesource Co., Ltd has been favored by many enterprises and service places. In places that need cube ice, such as hotels, bars, banquet halls, western restaurants, fast food restaurants, convenience stores, cold drinks shops and food preservation, large cube ice can be seen. The progress of science and technology is constantly creating new products, and these new products are bound to bring out life into a more comfortable and fast era.

Do you know what is the plate ice?Plate ice is a transparent, dry, hard ans irregular ice with a thickness of 2—20 mm and a size of 30*40mm—60*100mm. The thickness of ice can be selected by adjusting the ice-making time. Plate ice has the characteristics of high cleanliness, high density, good air permeability, small surface area, uniform cooling effect, large cold storage capacity, no power, constant refrigeration temperature, adjustable ice size and so on. It is playing an increasingly important role in industrial, agricultural and fishery fishing. It is widely used in fishery production, aquatic product processing ocean fishing, ice for transportation, meat processing, supermarket keeping fresh display, food processing, medicine, chemical dyestuff, fermentation engineering, concrete cooling of construction engineering concrete cooling of construction engineering, mine cooling, ice storage engineering, etc.CBFI has the production of single plate ice machine from 1 ton to 20 tons. The ice fountain rapid ice making machine is a new generation product which is developed by combining with the technology of micro-freezing preservation. Through microcomputer (PLC) centralized control of the operation of the ice maker, timely monitoring the operation state of the ice maker, with text display, easy to operate, without the need for personal care. The ice-making workstation can be cooled by water, cooled by air and cooled by evaporation.The board ice machine adopts integral designAdvantage1、Evaporator automatic laser built welding, no leakage. The failure pressure is 45 times of the operating pressure, and there is no possibility of replacing the evaporator.2、 Surface liquid film heat transfer technology to make ice, ice making energy saving effect is obvious, up to over 30%.3、 Hot air ice mining, no mechanical wear, and with the exhaust pressure surface, ice time adaptive, improve the ice making time.4、The ice making system is multi-system independent ice-making and ice-deicing function, which shortens the ice-making cycle and saves energy by over 30%.Principle of plate ice mechanismPlate ice mechanism, after waiting for normal operation of the refrigeration system, cooling water pump the water in the tank to the cold water spill water pipe, by sprinkling water distribution, water evenly sprinkled on double the icy surface of stainless steel plate evaporator, heat exchange with refrigerants, the temperature is reduced, the outer surface of the part of the water in the evaporator slab of ice formation, the rest of the water through the water tank, the water gap back into cold water in the back, for the next cycle.CBFI plate ice machine is a new generation of energy-saving products. The multi-S type heat exchange tube is designed according to the hot runner, with ice technology on both sides. The whole equipment has good performance of corrosion resistance, earthquake resistance and pressure resistance, stable ice-making capacity, energy saving and environmental protection. The ice making time is controlled by time, and the thickness of the plate can be adjusted by setting the time. The thickness can be far thicker than other ice species, with high time resistance and will not melt quickly, which makes the plate ice machine have incomparable advantages over other ice makers.  

Fresh food,fruits and vegetables management methodRefrigerated maintenance of fruits and vegetables1.Temperature regulation. After entering the warehouse, the method of gradual cooling should be adopted, because there is still a certain amount of heat in the commodities after the fruits and vegetables are picked, the commodities are liable to produce diseases and fail to achieve the purpose of quality preservation.After entering the warehouse, fruits and vegetables will continue to develop and mature for three external reason:A.Temperature: High temperature will accelerate the maturity and senility of commodities. If stored in appropriate temperature, it can slow down the maturity, reduce the material consumption to the minimum level, and extend the storage time.B.Oxygen: The oxygen content in the air is 21%. Appropriate reduction of oxygen content will inhibit the maturation or aging of commodities.C.Carbon dioxide: Appropriately increasing the amount of carbon dioxide in warehouse can also inhibit commodity maturation and aging and prolong storage time.2.Humidity regulation. Fruits and vegetables contain a lot of water, but in the storage process, the water will gradually evaporate most fruits and vegetables dry consumption more than 5%, will appear wilt and other phenomena, freshness significantly decreased. Especially fruits, when  dry consumption exceeds 5% hind cannot restore original state. On the other hand, if the air humidity in the storage environment is too low, it will also accelerate the fresh fruit wither, reducing its value. Therefore, the storage of fruits and vegetables warehouse humidity regulation is very important. Generally should be mastered in 90% humidity is appropriate. High humidity makes fruits and vegetables perishable. Fresh food management methodIn order to control the quality of cooked food, cooked food, semi-finished products and raw materials should be stored separately to avoid contamination. Date the goods when they are put into the warehouse. First in, first out.Processing should pay attention to whether the raw materials are expired, quality is qualified. Raw materials (unprocessed goods) in cold storage or frozen storage, with baskets, boxes, bags and other good sealing, to avoid the resulting erosion of freshness.Semi-finished or finished products should be sealed with plastic wrap when refrigerated: when the refrigerated warehouse is operation, the refrigerated machine constantly pumps and converts the air into dry air as the temperature of the refrigerator decreases. If the stored goods are not sealed with plastic wrap, the goods are easy to be weathered and state.In order to ensure the freshness of finished products, semi-finished products and raw materials, all these goods into the market should be stored at low temperature should be put into cold storage of freezer as soon as possible, so as not to become state or deteriorated because of too long time.Close the door behind you when entering the cold storage and freezer, so as not to affect the freshness of goods and increase energy consumption due to the rising temperature of the cold storage and freezer. The refrigerating temperature of cooked food(bread) is 0℃to 4℃ in common condition, and the freezing temperature is -18℃ in normal condition. Do a good job in cleaning (according to the cleaning schedule), reduce odor, rotten bacteria pollution.Display cabinet temperature should be controlled within the specified range: the normal temperature of the cooked food display hot cabinet is 60℃, and the normal temperature of the refrigerator is 0℃ to 5℃. Don’t overstock (expect for promotional items), try to sell as many items as you can, and make your own items a few times.Management personal to regular eat and taste the goods to ensure the quality,under normal circumstances 2 to 3 hours of inspection;sell out as much as possible each day to get rid of the Stale and keep it fresh.