Supermarket display cabinets are the core equipment of fresh-keeping areas, and their display specifications directly affect the appearance of goods and the length of fresh-keeping.The traditional display method emphasizes clear classification and moderate stacking. Leafy vegetables should be laid loose and flat to avoid squeezing. Meat should be padded with absorbent paper and kept in a single layer, while aquatic products are arranged obliquely to facilitate the draining of ice water.The height of the shelves inside the display cabinet should be flexibly adjusted according to the volume of the goods to ensure uniform circulation of air conditioning and no dead ends.Before opening every day, employees need to check the operating status of the display cabinet, observe whether the temperature display value is in the standard range of zero to four degrees Celsius, and use a handheld thermometer to check the temperature difference between the internal points.When the temperature is abnormal, first check the dust accumulation of the condenser heat sink and whether the door curtain is completely closed. These basic inspection methods have been used for decades and are reliable and effective.

Daily temperature monitoring needs to establish a regular recording system, read the meter three times in the morning, middle and evening, and compare the historical data, and report for repair immediately if it is found that it continues to deviate.The display cabinet can be adjusted to energy-saving mode at night or covered with insulation quilt to reduce the frequent start and stop of the compressor.The defrosting cycle is flexibly controlled according to the seasonal humidity. Manual defrosting is done once a week in the wet season and once a month in the dry season to ensure that the surface of the evaporator is not covered by thick ice.Completely empty the goods in the cabinet when defrosting, turn off the power and melt naturally. It is strictly forbidden to use hard objects to shovel ice.In addition, the surrounding environment of the display cabinet should be kept well ventilated and debris should not be piled up to hinder heat dissipation. This is a basic measure to extend the life of the equipment.

Reasonable display and rigorous temperature monitoring are the fundamental guarantees for the long-term stability of supermarket fresh food operations, and they are also the basic skills passed down from generation to generation in the traditional retail industry.Through continuous training of employees to standardize operations, the company keeps the display cabinets in the best working condition, provides customers with fresh and safe goods, and maintains goodwill and reputation.In the whole process from procurement to sales, the display cabinet is the end link of the cold chain, and its operating reliability is directly related to loss control, which is worthy of the patience and meticulous investment of the operator.