Restaurants are required to have commercial refrigerators and freezers to reduce the potential for bacterial growth and to prevent foods from spoiling. Most commercial kitchens will have stainless steel one, two or three door refrigerators and freezers. Although the basic function of refrigeration is to store food, there are many specialty models that can serve additional roles.
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Stainless Steel Refrigerators
Stainless steel one, two or three door refrigerators are the workhorse of any commercial kitchen or restaurant.
Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F danger zone. Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the
only answer. FDA & HACCP regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment. Blast chilling and shock freezing are the key factors in
HACCP compliance and the fight against foodborne pathogens.
can accomplish.
only answer. FDA & HACCP regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment. Blast chilling and shock freezing are the key factors in
HACCP compliance and the fight against foodborne pathogens.
can accomplish.
