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A Brief Guide to Refrigeration Systems for Food Service Industry

Brief Guide to Refrigeration Systems for Food Service Industry

Fridge and shelves in a professional kitchen

Refrigerator, freezer, and chiller, are the commonly used cooling appliances in food services industry, with each individual appliance offering a distinct set of features, capacities, and operations. As having the right type of storage is essential to maintain the food quality, food service businesses must know the difference between these refrigeration systems. In this post, we discuss three different types of refrigeration systems used in the food services industry, to help you make informed buying decisions.

1. Refrigerator

Refrigerator is one of the most commonly used appliances for storing food and beverages. The working principle of a refrigerator is based on refrigeration and evaporation, wherein heat is drawn out from the objects and transferred to the surrounding atmosphere. A refrigerator cannot cool below -10 degree Fahrenheit. Low refrigerator temperature may slow down the growth of microorganisms, but it may not be effective enough to kill pathogenic or spoilage causing microorganisms. For optimum preservation, maintain the temperature between 34 degree and 40 degree Fahrenheit.

2. Freezer

Freezer is another commonly used domestic and industrial kitchen appliance that works on the same principle as a refrigerator. However, in freezers, an evaporating or a cooling gas is used to evaporate heat from the object. In addition, a freezer-only unit can store food at temperatures as low as -34 degree Fahrenheit, whereas the minimum temperature that can be achieved in refrigerator can’t go lower than -10 degree Fahrenheit. Most foods remain in good quality, if the freezer temperature is set between -10 degree and -20 degree Fahrenheit.

3. Chiller

A chiller is used to cool food quickly at a low temperatures, which prevents bacterial growth. As bacteria multiply at temperature between +8 °C (46 °F) and +68 °C (154 °F), chiller prevents bacterial growth by reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below, thereby making the food safe for consumption. Chillers are usually used for commercial purposes, especially in food catering and fast food setups.

Wrap Up

Every food services business needs to invest in the right type of refrigeration systems that complement their products and operational dynamics. It is also advisable to hire a professional food service consultant that can help you plan and streamline your business without you having to run from pillar to post. If you wish to learn about food service planning, fill out our contact form or simply call +91-9311-202-627 (Delhi), +91-890-4062-749 (Bangalore), or +971-56-373-8349 (Dubai).

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