Feb . 20, 2024 15:34 Back to list

4 Benefits of Cold Rooms Every Restaurant Needs to Experience

Blast Cold Room

It might be surprising to know just how much cold rooms can save lives (without sounding too dramatic!). Each year, about 48 million Americans are affected by food born illness post-consumption. Symptoms can be as light as nausea and muscle aching, but about 3,000 people find these afflictions fatal annually.

As someone who works in the food industry, it is paramount that you do your part in preventing these illnesses. Read on to learn how a cold room can help you to regulate your food and keep it from becoming contaminated.

1. They Keep Food Fresh

The primary benefit to cold rooms is that they keep the food that you are storing fresh. Restaurants need to store meats, cheeses, and fresh produce at low temperatures to ensure that they do not spoil or rot. The same applies to butchers and fishmongers that work with raw meat on a regular basis.

Meat and poultry that have been left out for over two hours are no longer safe for consumption. When it remains at a temperature above 40° F, bacteria begins to grow and the food no longer is edible. Even once cooked, the meats and cheeses that have already spoiled will remain a risk for the spread of illness.

2. They Ensure Hygienic Storage

In the era of COVID-19, it is more important than ever that food is stored in a hygienic and sanitary space. Cold rooms are easier to maintain than other refrigeration systems and therefore are more likely to be cleaned thoroughly.

Additionally, the high ventilation of the airflow in walk-in coolers ensures that the air remains clean. The cooling vents trap dust, debris, bacteria, and viruses to ensure that they are sucked from the air prior to food being prepared. This drastically reduces the probability that those who purchase and eat it will fall ill.

3. They Meet Government Regulations

The FDA has regulations on food storage that all operating restaurants, cheese/fishmongers, butchers, and food preparation factories must meet. These standards include:

Labelling, packaging, and inspection of all products to ensure that there is no rot or related damage
The use of FDA-approved food storage containers
Perishable food storage at below 40° F (the temperature that cold rooms must be set to)
Keeping alert for spoiled foods (distributing them is grounds for a lawsuit)
Refrigerating foods only until their sell-by date

Having a cold room allows for base regulations to be more easily met.

4. They’re Easily Accessible

Finally, cold rooms are easy to access in addition to being effective. The installation process is easy and affordable, which means that restaurants like yours can begin reaping the benefits quickly. They also have a high ROI since you will be making customers happy with fresh food and keeping them healthy by greatly reducing the risk of them becoming ill.

Get Cold Room Installation Today

Now that you know the benefits of installing a cold room into your food preparation facility, it’s time to get started.

Contact us with any lingering questions that you may have on cold room installation. Our experts are happy to give you an estimate for your new walk-in refrigerator as well as keep you informed about FDA regulations, so we look forward to hearing from you soon.

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