How To Get The Most Value From a Cold Room

Whether you have a cold room on the premises already and need additional capacity or are setting up a pop-up restaurant, catering a one-off event or are experiencing a breakdown of on-site units, value for money is at the top of every walk-in cold rooms hire client’s list.

Whenever food is served to the public it is imperative that food laws and health and safety legislation are met. Please don’t take chances by placing food in a cool cupboard or by a shady wall as a cost cutting exercise. Items intended for a refrigerator must be housed in one; no excuses will be brooked by the FSA or local authority.

Discuss your cold room requirements with hire specialist Icecool Trailers. Walk-in cold rooms are available in 1.8m and 3m sizes, operate via mains or generator and can be assembled on site with minimal disruption.

Common sense and following the rules answers most queries about cold rooms.

  1. Maintain walk-in cold rooms temperatures at 0-5oc. This halts bacterial growth and guarantees food safety.
  2. Don’t overfill the cold room. This makes it difficult for the refrigerator to function correctly as the cooling unit could be covered which results in overheating or the doors may not close securely. Whilst packing items in right to the edges may save you space it could easily lead to a food hygiene issue; it’s far wiser to acquire competitively priced cold room hire facilities.
  3. Follow the rules about where items should be placed in walk-in cold rooms. Working under the same principle as with a normal domestic size fridge, the bottom shelf should house raw meat, poultry and fish; the middle shelf or shelves are intended for ready to eat food, from pre-packaged cooked meats to salads, butter to leftovers. The top shelf plays host to milk, yoghurts and cream. All fruit and vegetables should be stored in the drawer or drawers at the foot of the unit. It is best practice to house the ethylene (a growth hormone) producers away from the non-ethylene producers so that ripening is not intensified, and wastage increased.
  4. First In, First Out is standard practice and equally important is to never exceed the use by dates on food items. Whilst best before dates are a notification that quality will decrease after the date, the use by date is non-negotiable. Using out of date stock could lead to bacterial growth, food hygiene issues, fines and legal action. Your reputation will be negatively impacted. Why take the risk?
  5. Never place tins back in the fridge. Once opened, they pose a chemical risk, especially with acidic food stock, so please move the contents to another container, marked clearly.
  6. Strong light, humidity and temperature variance have a negative effect on wine and champagne quality. Expert Jancis Robinson recommends that wine should never be kept below -4 ˚c or over 30 ˚c; this level of heat allows the compounds to boil off.

Don’t struggle to find a convenient cold room hire solution; please contact Icecool Trailers today.  

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