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The tips of Bas

Tip 1: keep an eye on the temperature of your fridges and freezers!

It is of course clear that refrigerated work benches and fridge and freezer cells are important in the hospitality industry. Well maintained, clean and correctly laid out, they largely guarantee the freshness of the ingredients and the mise en place.

If this is not done properly, the shelf life can decrease considerably. Too low a temperature can cause problems such as freezing, but putting products in the fridge too hot can have consequences for all products.

Good ventilation and the right temperature in the cooling room is therefore very important. In addition, fifo work is a must. It prevents spoilage and it can save a lot of money and time so that you do not have to produce extra or even worse again.

By regular recording your temperatures you get a good overview of how your fridges are doing. Nowadays you can do this digitally and even in real time.

The major risk of recording your temperatures incidentally is that you hardly have an overview and cannot intervene in time if necessary.

Products stored at too low a temperature can lose a lot of moisture because the cell structure is damaged. For example, consider a sensitive product such as lettuce and herbs. It becomes dark in color because the moisture has run out of the cell wall, but this can also happen with meat and fish and that is expensive.

Also when the temperature is too high, problems such as accelerated spoilage occur because bacteria can grow faster. The use of chillers is therefore increasing more and more, so that hot products can be cooled down before they go into the fridge.

If you do not do this, the temperature in a fridge will rise quickly and you will also have a lot of condensation in your cooling. Ideal conditions for bacteria and you don’t want that.
There are many more things you can think of to achieve the ideal conditions in your cooling. For example, what kind of storage material and how close you put it together.

In short, the right temperature and conditions are essential to prevent unnecessary costs.

Real-time monitoring of the temperature in your coolers and freezers helps you to incur unnecessary costs and also saves on the costs of manual registration.