Capacity classification: The design scale of cold storage is based on the tonnage of the refrigeration room and is generally divided into large cold storage, medium cold storage and small cold storage. The specific standard is that the refrigeration capacity of large cold storage facilities should be over 10,000 tons. Medium-sized cold storage facilities have a capacity of less than 1,000 to 10,000 tons. Small cold storage facilities are less than 1,000 tons. Classified by cold storage temperature: The temperature of cold storage is designed based on the physiological characteristics or requirements of the stored items. The temperature in a cold storage is generally between 0℃ and 5℃, and it is mainly used for the preservation of fresh meat, dairy products, fresh eggs, and fruits and vegetables. It keeps food at a relatively low temperature, yet not lower than 0℃. Under such circumstances, food can remain as fresh as possible. 

        The temperature in the cold storage is -20℃ to -10℃. It is mainly used for the refrigeration of food. Some food is placed in the cold storage from time to time, while another part is removed from the cold storage from time to time. There is no specific requirement for the refrigeration time of food, and the temperature in the cold storage is maintained within the range of -18℃ to -15℃.

        The temperature in the low-temperature storage is between -25℃ and -18℃. It is also used for food storage. Only within this temperature range will food not deteriorate. The characteristic of a low-temperature storage is that food is gradually placed in the cold storage at irregular intervals. Once the temperature stabilizes, the temperature of the cold storage is strictly controlled. The temperature in the quick-freezing warehouse is below -30℃. It is mainly used for the quick-freezing of food, such as quick-frozen beverages and quick-frozen fruits and vegetables, and it is required to freeze the food quickly within a limited time. Low-temperature cold storage usually refers to cold storage facilities with extraordinary temperatures ranging from -60℃ to -45℃, mainly used for low-temperature testing of industrial products and tuna. 

        According to the classification of cold storage uses, productive cold storage: It refers to a low-temperature storage place for frozen products with a large refrigeration processing capacity and a certain cold storage capacity. It is generally mainly built in food production areas, regions with concentrated sources of goods, and fishery and agricultural bases. This type of cold storage is mainly used for the primary processing of food or agricultural products