The Importance of the Refrigerated Cabinet in a Restaurant Kitchen

A key part of any restaurant is its refrigerationsystem. For the correct preservation of food there are different cooling methods and the careful choice of the right type of refrigerator ensures the safety and hygiene of food in the kitchen and will help create a positive experience for staff and customers.

Storing food at the right temperature prevents bacteria from growing. If food is stored above 8C, there is a high probability of food poisoning from growing bacteria. For this reason, the refrigerated cabinet must be kept below +5 C°, keeping the food at +1 and +4 C°. Frozen foods, on the other hand, must be stored at around -18 C°.

On the web siteristorante-refrigerazione.it, you can find a large section dedicated to refrigerators: Positive temperature, negative temperature or dual temperature refrigerated cabinet, with two separate refrigeration systems controlled separately by two controllers.

It's also important not to overload refrigerators and freezers, as this can prevent proper air circulation, resulting in hot spots where bacteria can thrive. You should always monitor temperatures in storage areas, including refrigerators, freezers, cold rooms, and shelving, using a refrigerator, freezer, or wall thermometer.

For this reason, the size or number of refrigerators must be commensurate with the storage needs of the restaurant. Refrigerated cabinets are designed to keep food fresh, at safe temperatures, so it lasts longer than normal environmental storage, such as shelving and drawers. Commercial refrigerators keep food fresh even when the door is opened often.

When handling fresh foods on a regular basis, to reduce waste and comply with food safety and hygiene legislation, think of the refrigeration system as a must. Normally it is necessary to equip the restaurant kitchen with a refrigerator for raw food and another, closer to the cooking line, for food prepared and ready for cooking. The temperatures in these refrigerators don't need to drop below freezing, because they won't store frozen foods. On the other hand, negative temperatures, characteristics of deep-frozen freezers and islands, are reserved for those foods such as chips and other bagged foods that are already purchased frozen and must remain frozen until they are consumed.

The combined refrigerated cabinet is a perfect commercial configuration for the daily use of the restaurant kitchen, as it operates in separate compartments and each compartment is independently controlled with its own refrigeration circuit. For the kitchen of a small restaurant or one that does not make much use of frozen products, such as to require and have enough space for a frozen counter, the combined is the ideal answer. In fact, it has the same performance as the freezer (4-star freezing) but compacted in the normal refrigerator. Vertical doors allow for an organized and quick-viewing arrangement of food because speed and efficiency make the difference in the restaurant kitchen.

On the catering-refrigeration website, hundreds of refrigerated products, discover the complete line reserved for the cold line!

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