DB31/T 595-2021 in English

本文件规定了食品冷库以单位产品耗电量来评价的能效消耗指标、能效等级划分、能效等级评定与判定、节能评价值及检验规则，以及冷库节能降耗改造的基本要求、改造技术措施、考核指标和测试方法。
本文件适用于所有食品冷库的冷却品、冻结品、冷藏品、制冰和贮冰的单位产品能源消耗指标。

Scope

This standard applies to the energy efficiency rating and energy-saving operation management of cold storage. The design temperature of the cooling processing room should be 0℃, the design temperature of the freezing processing room should be -18℃～-23℃, the design temperature of the chilled fish should be 0℃～+2, the design temperature of the refrigeration room should be +2℃～+4℃, the design temperature of the ice-making room should be -20℃～-23℃, and the design temperature of the ice storage room should be -20℃～-23℃. The benchmark value of energy consumption per unit product of cold storage is shown in Table 2, which specifically includes the unit energy consumption requirements for chilled meat, vegetables, pigs, cattle, sheep, aquatic products, ice cream, popsicles, prepared foods, ice making, ice storage and other products.