Food Shelf Selection and Operation Guide
1. Core selection criteria
Materials and hygiene standards
Stainless steel material: 304/316 food-grade stainless steel (yield strength ≥ 205MPa), surface electrolytic polishing or antibacterial coating, in compliance with GB 4806.9-2025 food safety standards;
Aluminum alloy profile: 6063-T5 anodized, salt spray resistance ≥1000 hours, suitable for room temperature dry goods display;
Mold-proof design: The shelves are made of HDPE (high-density polyethylene) or acrylic material, and the seams are seamlessly welded to prevent bacterial growth.
Load-bearing and size specifications
Rack Type
Single-layer load-bearing
Standard Size
Light display stand
50-100kg
Convenience store snack racks, small commodity areas at cash registers
Length 1.2m × Height 1.8m × Depth 0.4m
Medium storage rack
200-500kg
Supermarket warehousing, room temperature food warehouse
Adjustable floor height (0.8-2.4m)
Cold chain racks
300-800kg
Các kịch bản thích ứng
Cold storage (-25℃~4℃)
304 stainless steel + anti-condensation coating
2. Scenario-based Configuration SolutionSupermarket Display
Fresh produce area: Stainless steel shelves + bottom drain trough, suitable for refrigerated display of fruits, vegetables, and meats, with a daily cleaning cycle of ≤30 minutes;
Dry goods area: Aluminum alloy shelves + LED light strips (color temperature 4000K), support modular partition adjustment, suitable for the display of grain, oil, and canned goods.
Cold chain warehousing
The cold storage shelves use double-layer rust-proof bolts and are equipped with temperature and humidity sensors (±0.5℃ accuracy) to monitor abnormal fluctuations in real time;
Drive-through racking (span 3m × layer height 2.4m), single-pallet load ≥ 1 ton, suitable for full-case storage of frozen products.
Convenience Retail
Wall-mounted rotating shelves (thickness ≤ 0.3m), suitable for beverages and fast food products, increase space utilization by 60%;
Movable promotional stand (with universal wheels) supports rapid exhibition setup during peak periods.
3. Safety and Health Management
Cleaning regulations
Daily disinfection: Wipe food contact surfaces with 75% alcohol or food-grade hypochlorous acid solution;
Monthly deep cleaning: dismantle the shelves for cleaning and check for rust and coating peeling.
Safety Design
Corner R angle ≥3mm rounded to prevent scratches;
High-rise shelves are equipped with anti-fall nets (grid size ≤ 5cm) to suit the storage of food in glass bottles.
4. Intelligent Operation System
Shelf Life Management
RFID tags are bound to production dates, and the system can warn of near-expiry food 30 days in advance;
Dynamic pricing algorithms automatically adjust promotional strategies, reducing unsold items by 25%.
Energy consumption optimization
Cold storage shelves are integrated with temperature zone control, reducing refrigeration energy consumption by 15%;
LED lighting is linked to human body sensing, and the standby power consumption is ≤1W.
