As per recently conducted surveys, most Aussie residents don't know that you should keep vulnerable cuisines at or below five °C. Preserving the food items at the temperature mentioned above can considerably reduce the possibility of your kitchen employees or your clients getting ill as a result of ruined components. You should keep vulnerable items and things needed for your delicacy in the under bench fridge or freezer mainly to decrease the spoilage speed, boost the food quality and stop the occurrence of food poisoning. If you keep the items at five °C or colder and freezing temperatures, most bacteria and pollutants that play a crucial role in spoiling food items or making you ill don't grow, or you can limit their growth. Remember that the products will eventually spoil as you can not refrigerate and keep things inside beyond a certain time. The quality reduces, and the raw materials may get surrounded by dangerous contaminants, such as Listeria monocytogenes, that can cause infection by developing swiftly. While you can keep the delicacies frozen for a long time, you will indeed find a dip in quality. This blog will discuss some precautions you need to take to ensure your delicacy is safe.

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Select the Items you Want to Keep in the Fridge

It would be advised to keep all spoiled and prepared delicacies in the fridge. This technique will not only manage the growth of the food-contaminating bacteria. Check the packaged and bottled product labels as they offer storage guidelines, such as "Keep in the refrigerator under four or five °C temperature". In addition, check out the instructions with messages, such as "refrigerate after opening". These instructions are designed for products that did not require to be kept in a deep freezer previously but are changed and should be allowed to avoid spoilage by keeping in fridges. If your restaurant is hosting a large get-together, or you have a busy day due to which the device is packed, you can take out the jams, beverages and pickles to make more space. The abovementioned ingredients can withstand some time without being preserved in chilly conditions. The items in the equipment will remain chilled only through adequate airflow between products.

Choose the Locations to Keep the Items

Keeping the raw materials below the shelf and storing ready-to-eat delicacies is another precaution to protect these items. The latter is consumed raw and does not need to be prepared further, such as dessert or salad. Ensure keeping poultry items, seafood and meats in the chilliest location of the device. The said place in most fridges is the bottom shelf. Furthermore, ensure that no beverages, such as liquids, leak into other products. Primarily, keep these substances away from the location where you put poultry, seafood and raw meats. These juices might have contaminants to poison your cuisine once it combines with your food. If you want to keep the raw meat and poultry on the higher shelves, try to use leak-proof, covered or sealed boxes. Keep the essential items away from cooked delicacies and offer committed different frames. Cover any cooked or ready-to-eat items stored in the under bench freezers to eliminate the danger of cross-contamination. If your equipment has a large number of products, divide it into separate utensils for swift cooling. Chill cuisines on the bench only until the vapour is coming. Once you have completed the process, put the piping hot delicacies directly into the vessels, put a lid on them and store them in the fridge.

Securely Defrost & Freeze Ingredients

Prevent keeping large volumes at a time in the device when freezing a product, as it will take more time to freeze, and bacteria could grow. Instead, divide the materials into small boxes in limited quantities. This procedure also confirms that you can defrost only the volume you need. If you've just purchased an item and want to chill it, ensure preserving quality by keeping it in freezer bags. You don't need to expose pre-packaged raw meat on the shelves; place it in a freezer bag. This procedure will assist in minimising cross-contamination in your workspace. Take out as much air as needed, place the date and label and secure the bag afterwards. If you put the leftovers and prepared food in the fridge, the most crucial component is swiftly cooling them. Freeze the food on the bench only until the vapours are coming. Once completed, put the hot delicacy directly into the vessel, protect it with a lid and keep it in the freezer.

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When melting frozen items, ensure that you heat seasoned (stuffed) or rolled meat joints, boned meat joints and poultry right through to the middle before preparing as they could remain raw in the middle. Do not warm cooked or ready-to-eat items on the benchtop but in the microwave or fridge. Adhere to preparation and thawing guidelines on packaged frozen goods, as some items don't need thawing before preparation. For further details, go to Simco – the leading under bench fridges supplier in Melbourne & Sydney.

The freezer temperature decided the storage duration of that appliance. When we talk about security, you can put meat, frozen veggies and mixtures of these for an extended period without any food poisoning problems. However, you will find that the quality and nutritious value have worsened with time. If you have a device providing the benefits of both freezers and a fridge, you can keep frozen items for almost two months without any visible decline in quality. With a chest freezer working at minus 18°C, the time is more – three months or more according to the fat present in the products. The more amount of fat you have, the lesser shelf life it will have. Your freezer distributor typically lists suggested storage durations for various types of cuisines on the lid or door of your appliance.

The Process to Follow when Power is Switched Off

When your kitchen experiences a power failure, you must make additional efforts to limit the danger of food-specific sicknesses. Recording the time the light went off is crucial. It becomes a critical issue to safeguard your delicacy when you are suffering a power cut for a long time., i.e. for more than 3-4 hours, with no immediate hope of returning.

Suppose the cold storage device is not working within 2 hours of a power failure. In that scenario, all the food ingredients kept in chillers and fridges that can get ruined in the future, such as seafood, poultry, meat and vulnerable ready-to-eat products, have to be held in another alternative cold storage. Such storage examples include chillers constituting ice bricks, ice or nearby establishments' refrigerators. If there is no such alternative, ensure that you consume the delicacy. If you possess a fridge thermometer and have noted the time the light went off, eat instantly or toss it away if the temperature increases to over 5 degrees for more than 2 hours. You can look for cost-effective alternatives for the items described here at Simco – the foremost under bench fridges supplier in Perth & Brisbane.

Apart from the chilling products, Simco possesses many other Commercial Kitchen Equipment that is helpful in a commercial pantry. Go to the official web page for more information.