Proper refrigeration is crucial to preventing dangerous foodborne illnesses and preserving ingredients’ freshness. It's best to invest in a refrigeration system that can help you extend the shelf life of seasonal flavors and stock up on freezer staples. That's why foodservice facilities can count on Thermo-Kool to help cut down on food waste and preserve seasonal flavors. 

Avoiding the Danger Zone

Following basic food safety protocols is critical to ensuring patron safety. Proper refrigeration is one of the most important ways to prevent the spread of dangerous foodborne illnesses.

In general, dangerous food storage and kitchen conditions can promote the growth of life-threatening bacteria. Any cooked or uncooked food item with a temperature between 40 and 140 degrees Fahrenheit falls within the food danger zone. Cold foods must be kept below 40 degrees to prevent bacteria growth, and warm foods must be kept above 140 degrees to kill bacteria. 

When food is improperly prepared or served in the danger zone, bacteria and illnesses such as E. Coli, Listeria, Norovirus, and Salmonella can easily spread, making customers physically sick or worse. Restaurants, hospitals, long-term care facilities, and schools protect their patients and customers by properly bringing foods below 40 degrees Fahrenheit for storage.

Staying Seasonal and Preventing Food Waste

It's estimated that 931 million tons of food are thrown out annually. With the rising cost of food, foodservice businesses are more determined than ever to avoid food waste and stock up on essentials. Purchasing produce while it is in season is one-way businesses save money on ingredients. Having local bright green beans or juicy peaches on the menu year-round sounds impossible. However, with the right equipment, you can serve seasonal foods at any time of year, reducing food waste and making your menu stand out while saving money.   

Incorporate a Thermo-Kool Integrated Blast Chiller

Blast chillers are an excellent addition to commercial kitchens for safely lowering food temperatures as well as preserving seasonal foods and keeping their colors and flavors intact.  For schools or foodservice businesses that deal with a high volume of customers or have specific times of day that are busier than others, blast chillers can even be used to help with speed of service. By prepping food in advance during slower times, the work is half completed when it's time to cook or reheat meals. 

Incorporating a blast chiller is easy with a Thermo-Kool Integrated Blast Chiller. Able to be retrofitted into existing walk-in coolers and freezers, it creates a better use of space and allows more food to be chilled correctly. 

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