We do our utmost to maintain good levels of hygiene in the home. One of our key priorities is the kitchen where food is stored and prepared. When we dine out, we hope the food outlets are taking our wellbeing seriously and ensuring they have good hygiene practices in place. Of course, a restaurant kitchen is bigger and more complex so everything has to be spot on including refrigeration.
In a restaurant, deliveries of food arrive probably at different times depending on the supplier and the season. The foods will arrive with or without packaging and packaging can vary a lot too. It is vital to health that these are stored in the right way. There will be different temperature and humidity requirements and the restaurant staff should know these. Some foods will need to be blast chilled or frozen.
A restaurant is a business so will be interested in making energy savings where it can do so. For example, air conditioning and refrigeration can be integrated to ensure investments are made well and energy is saved.
Start-up restaurants neglect proper commercial refrigeration at their peril. No matter how beautiful the furniture or décor, if someone gets food poisoning because you did not store foods safely, your business is likely to be finished just as it is starting up. This is especially the case these days when customers are happily posting negative reviews online about their experiences as well as perhaps contacting their local traditional media such as the newspaper for your area. Having the most amazing menu does not impress if your customer’s health is at risk.
Restaurant owners need to think carefully about what sort of model of refrigeration they need for their individual circumstances. They will need to consider how much space they have available for refrigeration. They may want to showcase their offerings to customers so that the customers sees before they buy. If there are high storage needs, consideration should be given to blast chillers and walk-in freezers.
It is not at all simple so it is always best to consult an expert.