Core working principle

1. Precise temperature control: The temperature is kept stable within a narrow and safe range of 0-4℃ (the gold standard is 1.1-3.3℃), which can prevent meat from spoiling and ensure enzyme activity.

2. Humidity management: Maintain relative humidity between 60% and 90% (ideally 75%-85%) to promote moisture evaporation, concentrate flavor, and avoid excessive dehydration or the growth of harmful bacteria.

3. Clean airflow: Forced circulation of clean air ensures uniform temperature and humidity distribution inside the cabinet, and activated carbon and other filters remove odors and contaminants.

Main functions and technical features