Having a business in the restaurant area implies your thinking revolves around issues such as: menus to be created, a space and employees to guide, contacts with customers, relationships with suppliers and a series of other issues! So the refrigeration part should work well on its own, right? Right!
You know that your commercial refrigerator is well organized and clean when the compressor noise is constant and soft. On the other hand, if your refrigerator does not have basic cleaning and organization maintenance, it may be damaging it more than it should. The compressor wears out more quickly which makes the noise sometimes deafening and excessive consumption can be seen on your monthly electricity bill.
With some quick fixes in terms of food organization, you can avoid hot spots, improve cleaning, manage stocks and keep food safe in all refrigeration equipment and give your equipment a longer life.
- Air Circulation
When storing multiple items it is necessary to make sure that there is space between the food boxes so that there is a good circulation of cold air and maintain a constant temperature. Better circulation means better cooling results and less hot spots inside. A great solution for not having this kind of problems is the acquisition of the Fridge Cupboard for Jimo Codfish, besides being organized to keep up to 4 boxes of 25 Kg, its interior is prepared for a good circulation of the ventilated cold with both upper shelves diagonally and the lower two horizontally, also containing a humidity controller, even allowing it to be used for display if you prefer a glass door.
2. Shelves
Meats to thaw or marinate, defective food boxes or an accidental spill can contaminate another product below. This type of food is especially prone to developing bacteria, so always keep it isolated and never put it in contact with food that has already been cooked or you may contaminate the latter. As a precaution, you should store the meat on the lowest shelves in order to avoid damage to food in order to ensure food security and facilitate cleaning.
3. How to store fresh produce apple
Delicate foods should be stored as far away from ventilation as possible. In the fridge keep food too close to the fan may result in burns. Fresh fruits and vegetables can be kept in the Jimo Cold Cupboard, whose temperatures are prepared for this type of food and have a quick recovery even in situations of intensive use.
4. Follow the FIFO rule
Food validity is one of the most important points in a restaurant’s day-to-day life. A viable solution is to put your own label on each product before placing it in the refrigerator or simply mark it with a pen. One of the best tricks to be able to control the quality of what you have in your refrigerator is the FIFO Rule (First-In, First-Out). This rule consists of placing the new products at the back of each shelf and the oldest products at the front. All those that are already grafted must be used as soon as possible to maintain their natural freshness. This is a practical trick that guarantees a good inventory and an adequate rotation of food.
5. Identification of Shelves
With agitation during the preparation of meals, errors can occur when using the refrigerator, such as changing packaging or simply removing the wrong food and not putting it back in the cold. Identifying the shelves is a good solution to ensure that this type of mishap does not happen again.Keeping your commercial refrigeration equipment in place helps employees find what they need without any obstacles, maintaining food security and improving the longevity of their equipment.
