隐患一，厚厚的霜层提供了细菌滋生的“温床”
Hidden danger: Thick frost provides a "hotbed" for bacterial growth.
低温度对大多数细菌的繁殖有明显的抑制作用，能推迟食品变质时间，但低温只是减慢了微生物的生长速度，不会杀灭全部细菌。其中，部分嗜好冰冷环境的细菌，如大肠杆菌、伤寒杆菌，金黄色葡萄球菌等依然很活跃，他们会继续大量繁殖并加速食物变质。串串香冷柜厚厚的霜层提供了细菌滋生的“温床”，导致冷冻室内出现菌落总数超标、氧化值超标等问题，食物易感染嗜冷菌等多种细菌，导致食材变质不新鲜，引起食物中毒和其他肠胃疾病。
Low temperature can obviously inhibit the reproduction of most bacteria and delay food deterioration, but low temperature only slows down the growth rate of microorganisms and will not kill all bacteria. Among them, some bacteria that like cold environment, such as Escherichia coli, typhoid bacillus, Staphylococcus aureus, are still very active. They will continue to multiply in large numbers and accelerate food deterioration. The thick frost layer of the freezer provides a "hotbed" for bacterial breeding, which leads to problems such as excessive total bacterial count and oxidation value in the freezer room. Food is susceptible to cold-loving bacteria and other bacteria, which lead to food deterioration, food poisoning and other gastrointestinal diseases.
隐患二，冻的慢冻不深，造成营养流失
Secondly, the slow freezing of frozen water is not deep enough to cause nutrient loss.
实验证明，低温是保鲜的一个重要途径，尤其是高端食材对温度的要求更为苛刻，一般需要零下30℃以下甚至更低的温度，食材冷冻保鲜中有个“最大冰晶生成带”概念，食材冷冻通过这个生成带的时间越长、速度越慢，冰晶就会越大，从而刺破细胞造成养分的流失。反之，食物被迅速冻结瞬间凝固，食材内水分在最短的时间内通过最大冰晶生成带，形成无数极细小的冰晶减少了细胞、组织的损伤，就可最大限度的锁住食材营养，保留其原始味道。
Experiments have proved that low temperature is an important way to preserve fresh food, especially for high-end food, which requires more strict temperature. Generally, the temperature below 30 C or even lower is needed. There is a concept of "maximum ice crystal formation zone" in food freezing preservation. The longer and slower the food freezing passes through this formation zone, the larger the ice crystal will be, thus puncturing the cells and causing nutrient flow. Loss. On the contrary, food freezes rapidly and solidifies instantly. In the shortest time, water in food materials passes through the maximum ice crystal formation zone, forming numerous tiny ice crystals to reduce the damage of cells and tissues, which can lock up the nutrition of food materials to the maximum extent and retain its original taste.
隐患三，影响制冷效果，缩短压缩机寿命
Hidden danger three, influence refrigeration effect, shorten compressor life
霜的传热系数较低，较厚的霜层，热阻很大，会起到一定保温作用，使蒸发器的低温无法传递出来，导致蒸发器换热条件受阻，换热效率明显下降，制冷量减小，制冷效果就越差，给压缩机的负荷也会变大，耗电量也随之增大。久而久之，这种负担就会造成压缩机寿命的缩短。
The heat transfer coefficient of frost is low, the thick frost layer has great thermal resistance, which will play a certain role of insulation, so that the low temperature of the evaporator can not be transmitted, resulting in the heat transfer conditions of the evaporator being blocked, the heat transfer efficiency is significantly reduced, the cooling capacity is reduced, the cooling effect is worse, the load to the compressor will be increased, and the power consumption will also increase. Over time, this burden will shorten the life of the compressor.
隐患四，挤占存储空间，造成内壁变形
Hidden danger 4. Squeezing storage space, causing internal wall deformation
传统串串香冷柜的结霜问题，是伴随着串串香冷柜诞生的天生顽疾。使用一段时间之后就需要人工除霜，厚厚的霜层大大占用了存储空间，翻找食材也成了大问题，更严重的是，在厚厚霜层重力作用下，串串香冷柜内壁可能会因此变形走样。
The frosting problem of traditional refrigerators is a natural disease accompanied by the birth of refrigerators. After using for a period of time, manual defrosting is needed. Thick frost layer takes up storage space greatly. Looking for food materials has become a big problem. More seriously, under the action of gravity of thick frost layer, the inner wall of refrigerator may be deformed and distorted.
隐患五，压缩机负荷增大，耗电量增加
Hidden trouble 5. Compressor load increases and power consumption increases
串串香冷柜结霜后，时间久了厚厚的霜层会阻碍蒸发器的热量交换，从而导致柜内温度升高，串串香冷柜达到设定温度所需的时间与电量都会增加，压缩机高负荷运转从而导致耗电量增加。
After the freezer frosts, the thick frost layer will hinder the heat exchange of evaporator for a long time, which will lead to the increase of the temperature in the freezer, the time and electricity required for the freezer to reach the set temperature will increase, and the high load operation of the compressor will lead to the increase of power consumption.
隐患六，吸附释放异味，导致食材变味
Potential danger 6: adsorbing and releasing peculiar odor, leading to food taste deterioration
实验发现，霜层的结构中带有很多的空隙，这些蜂窝状的空隙成为吸附串串香冷柜异味的一个天然载体。串串香冷柜内日常存在的食材种类较多，在相对密闭的空间里，各种肉类、速食、海鲜、熟食等食材散发出的味道相互交叉，被串串香冷柜周边的霜层逐渐吸收，从而造成了串串香冷柜内刺鼻的异味，各种食材在异味的“熏陶”下也难以保留原始味道。
Experiments show that there are many voids in the frost layer structure, and these honeycomb voids become a natural carrier to absorb the odor of refrigerators. There are many kinds of food materials in the refrigerator. In a relatively closed space, the flavors of meat, fast food, seafood, cooked food and other food materials intersect with each other and are gradually absorbed by the frost around the refrigerator, which results in the pungent odor in the refrigerator. It is difficult for all kinds of food materials to retain the original flavor under the "fumigation" of the odor.
隐患七，除霜劳心劳力，身体吃不消
Hidden danger seven, defrosting hard work, the body can not eat
传统除霜需准备毛巾、铲子、盆子、吹风机等工具，断电、化霜、清理污物、铲除厚霜，用软毛巾反复抹擦并把内里的水擦干，干爽后再把东西放回去，整个过程忙下来至少需要12小时以上。每次除霜辛苦繁琐，麻了胳膊累断了腰，而且这种除霜并非一劳永逸，需要不定期清理，在低温环境下作业，年老体弱者表示实在吃不消。
Traditional defrosting needs to prepare towels, shovels, basins, hair dryers and other tools, power off, defrosting, cleaning up dirt, removing thick frost, repeatedly wipe with soft towels and dry the water inside, then put things back after drying, the whole process takes at least 12 hours to get busy. Every time defrosting is laborious and tedious, numb the arm and break the waist, and this defrosting is not once and for all, need to be cleaned up from time to time, working in low temperature environment, the elderly and the infirm say they can't eat it.
