Posted on: 10 November 2018
As a restaurateur, you know that profits margins in the food industry can be razor thin. In order to be successful, you need to manage your inventory and staff while keeping your operation efficient. Here are four ways that commercial refrigeration can make your job easier:
1. Keep your perishables organized.
Trying to keep food organized in your restaurant's refrigerator can be a huge hassle, especially if your refrigerator is too small. Refrigerators meant for home use are often not large enough to keep up with the rigorous demands of a commercial kitchen. A walk-in refrigerator can be a great investment, since your employees will no longer have to waste time trying to make all your perishable goods fit in an undersized refrigerator. Your food will be better organized and more easily accessible, saving everyone more time.
2. Display your desserts.
A refrigerated display case is a great addition to any restaurant that serves desserts. People eat with their eyes first, as the old adage goes, and seeing your delectable sweets can entice customers into a purchase. A refrigerated display case is the perfect place to store delicate desserts like cheesecakes, cream puffs, tiramisu, and gelato.
3. Freeze large batches.
Whenever possible, you should encourage your staff to make large portions of food in order to cut down on preparation time. Things like stew, meat, and pastries freeze well and show no noticeable loss of quality when they're thawed. Help your staff work more efficiently by purchasing commercial freezers with large storage capacities.
4. Comply with FDA regulations.
Food safety is very important both for the health of your customers and the success of your business. In order to comply with the Food and Drug Administration's protocols for safely storing leftovers, you need to bring the temperature of hot food down to 70 degrees Fahrenheit within two hours of cooking. The food should be at 41 degrees within another four hours, in order to prevent the growth of food-borne pathogens. A high quality commercial refrigerator is crucial in cooling prepared food to these safe temperatures. Prepared food should first be cooled in an ice bath, then immediately put into a refrigerator. You may be concerned that putting away hot food will damage your refrigerator, but it's perfectly safe, according to the FDA.
High quality commercial refrigerators are some of the most important equipment you can buy for your restaurant. These are just a few of the ways this great appliance can help you cut costs and run a more efficient eatery. Contact a company, like Hooten Equipment Company LLC, for more help.Share