Ideal to preserve the quality and nutritional values of food, cold has always represented a commercial ally for the food industry professionals.
In the previous articles (read the article), we retraced the events that led to the invention of the refrigerator (read the article) and the impact of commercial refrigeration on the industry (read the article).
Are we truly exploiting the commercial refrigeration technology in favour of our business?
Caterers, bartenders and all food professionals are well aware of the importance of selecting high-quality products for their customers. To preserve edibility and nutritional values over time and prevent the risk of incurring in food alterations, proper food preservation is a key step in the food processing chain as well as in ice-cream parlours, mini markets and catering services.
Mondial Framec wants to share its domain expertise and reveal all the secrets of commercial refrigeration and guide you towards choosing the product that’s best for your needs.
What food preservation methods exist today?
Food preservation methods are aimed at slowing down or destroying bacterial proliferation and therefore the alteration of food; microorganisms, anyways, will always be present as part of the food itself. The criteria used to slow down the spread of bacteria include low-temperature treatments, high-temperature treatments, the removal of water from inside the food and the use of natural or chemical preservatives additives.
Low-temperature food conservation
Thanks to its bacteriostatic action, cold is one of the most effective, popular and economical methods for preserving food correctly; treating food with cold means decreasing the food’s temperature to a threshold low enough to prevent or slow down the reproduction of microorganisms. Every cold treatment, though, has its specifics.
Respect the cold chain after purchasing the edibles: avoid thawing the product during the journey and make sure that the refrigerator of destination can keep the proper low temperatures required for the storage.
Commercial refrigeration TN (+0°C; +8°C)
TN refrigerators for commercial use are appliances for food preservation used in mini-markets, supermarkets, shopping malls, discount stores and megastores. These devices are suitable for preserving fresh products at a constant positive temperature (+0°C; +8°C) depending on the product.
Compared to solutions such as freezing or deep-freezing, these conditions allow the refrigerator to preserve any food category for a short time. In compliance with the HACCP regulations in force, each food group must be stored separately in its own refrigerator or in a separate compartment inside the same appliance.
Mondial Framec, thanks to a competitive and unique supply diversification on the market, offers specific solutions for every kind of customer need.
Optimal for mini-markets, supermarkets and discount stores, SUPERSUNNY is a ventilated wall stite multideck display with sliding doors, ideal for the correct preservation of cold cuts, dairy products or fruit and vegetables at a temperature range between +0°C; +10°C.
Available in various sizes and equipped with internal LED lights and 3 large glass sides that highlight the food offer inside and tempt the clients into buying, SUPERSUNNY, thanks to the use of refrigerant gas R290, represents an excellence also in terms of savings: up to 1,250 € annual savings on energy consumption compared to an open wall-mounted refrigerator.
BT refrigeration (-1°C; -22°C)
Freezing, unlike refrigeration, has a bacteriostatic effect, which is why thawed foods cannot be refrozen.
The slowness of the freezing process, which culminates in bringing the food to a constant temperature range between -18°C and -25°C, causes the formation of water molecules which could damage the tissues of the food itself. It is, therefore, crucial to observe an equally slow thawing procedure to avoid altering the quality of the food.
Mondial Framec suggests the STARK line as an ideal solution for the appropriate preservation or freezing of confectionery, ice cream and frozen food: all versions of the STARK line can be used as a freezer or a storage appliance, available with static or ventilated refrigeration.
Thanks to a 90 mm insulation system, STARK N line appliances are highly performing with minimal environmental impact and maximum energy savings capacity: up to 400 € savings per year on energy bills thanks to the use of refrigerant gas R290.
The ventilated model STARK NVX represents the vanguard of the ice-cream line: the disciplined and non-invasive ventilation keeps the structural features of the ice cream unvaried. Its advanced technology reduces the thermal impact due to the opening phase, while the automatic hot-gas defrosting is the feature that makes STARK NVX the perfect solution to scale your business.
What are the risks of improper food storage?
Observing the times and methods of food conservation means preventing the risk of starting a process of spontaneous food degeneration capable of altering the quality of the product or give rise to bacteria, mould, viruses and spores. The food rich in water or other liquids are those more at risk for the growth and proliferation of pathogenic microorganisms; all edibles, once subject to mould and bacteria, produce waste substances toxic to humans.
Unlike other diseases, food poisoning can affect anyone: ensuring food safety to consumers means relying on highly performing appliances tested regularly over years of usage.
According to the World Health Organization, there are 250 types of food poisoning.
Among them, those due to plant or animal toxins, microorganisms toxins such as mould and bacteria, toxins of chemical origin such as additives or pesticides and intoxication due to the bio-decomposition of food, i.e. resulting from incorrect storage.
Humidity and heat certainly increase the speed of microbes spread, but human hands are responsible for 88% of foodborne infections.