Recently, at the Tianjin Catering Industry Association Supply Chain Committee meeting, a number of practical new technologies and equipments for the catering industry were unveiled, contributing to the innovation and development of the catering industry.
As people's awareness of nutrition and health has increased, fresh fruits and vegetables have become a must-have variety for consumers. In this regard, Tianjin Baili Machinery Equipment Group, a large state-owned group company in China's equipment manufacturing industry, has launched a zero-energy, zero-emission, intelligent temperature-controlled “tropical rain forest warehouse†project transformed by military-civilian integration technology and bioactive nutrient solution hydroponic fruits and vegetables. project.
“Tropical Rain Forest Warehouse†adopts advanced temperature control technology such as cold and heat source exchange technology, surface light energy exchange technology and microbial heating. It does not need electricity, coal, gas and other energy supply, and creates a warehouse in the outdoor environment of -40°C in the north. The environment suitable for the growth of fruits and vegetables produces good quality fruits and vegetables and high nutrient content. For example, the sugar and anthocyanin content of fruits are two to three times and five times higher than those of tropical origin.
The bioactive nutrient solution hydroponic fruit and vegetable project developed by the technology related to “Tropical Rain Forest Warehouse†is different from the traditional hydroponic vegetable grown in pipelines, but uses biologically active nutrient solution to grow water in liquid by hydroponic deep liquid flow technology. Vegetable cultivation, the production process uses intelligent regulation of temperature and humidity, the use of environmental factors such as carbon dioxide and pests, nets, temperature control warehouse and external isolation and other physical means to prevent pests and diseases from invading plant fruits, roots and soil completely isolated, avoiding heavy metals Pollution, without the need to spray pesticides, can ensure the safety and nutrition of vegetables, can be eaten directly, praised by the catering industry.
In recent years, the discharge of fume in the catering industry has become a more prominent problem. The repeated adjustment of the fume treatment device has not reached the standard, the odor and smoke are disturbing the people, and the smoldering of the fume pipe has become a serious problem for the regulators and catering operators. Ege Green (Tianjin) Environmental Protection Technology Development Co., Ltd. launched a wave-decomposing oxidizing fume purification system that uses physical and chemical methods to turn fume into invisible. It relies mainly on a kind of light wave, and the first use of light to crush soot molecules. The second time, a special band is used to chemically react the crushed small molecules into carbon dioxide and water vapor to be cleanly discharged into the atmosphere. This new type of environmental protection device can effectively prevent the accumulation of soot residue in the flue and relieve the fire hazard of kitchen fumes.
Li Jiajin, president of the Tianjin Catering Industry Association, believes that the technology belongs to the green low-carbon environmental emission, which better solves the problem of the dynasty of the catering kitchen soot emissions, which benefits the enterprise and has significant social benefits.
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