Keeping ingredients fresh and clean is one rule that a catering business should not break. When food poisoning should be avoided at all costs, keeping things cold or frozen at a certain temperature is one of the most important points to remember in the guidelines of healthy food. If the food to be kept cold, it must be stored at a temperature of 5 to 8 degrees Celsius.
If it has to be kept frozen, it should not go above -18 degrees Celsius to uphold food safety. It is for these reasons, and more, that the catering business should really invest in the quality freezer, chiller, cold storage, and other equipment that must be present in any commercial kitchen work.
There are many online websites that provide you with a unit that you can either buy or rent out, depending on your budget. If you are also thinking of buying such equipment for your business, you can find coolroom for hire via https://www.coolroomhireperth.com.au/. Since leasing is far better than buying the equipment directly.
Here are a few units you should include in your kitchen must-have list:
1. Upright freezer
This is useful for storing cooked foods that need to stay cold and raw foods that need to be thawed before cooking. Be sure to keep these things in isolation from each other to avoid food contamination and subsequent food poisoning.
2. The blast cooler/freezer
This is a unit that must exist in any commercial kitchen. You will do a lot of cooking as part of your food preparation, and food safety and health guidelines have always insisted that the food that is intended for storage for future use should be stored once cooked.
Investments in these units will actually maintain the health of your food in the catering kitchen.