Foster Blast Chiller
The essential difference is performance. Commercial fridges use fans to distribute cold air throughout the cabninet. This ensures that the cabinet quickly gets down to temperature when, for example, the door is opened.
A domestic fridge is passive, relying on the cold plate which takes much longer to chill down after the door is opened. A domestic fridge cannot cope with the HACCP requirements.
What’s the difference between remote and integral refrigeration?
An integral system means it is a stand-alone unit, with all component parts built in. It’s quick, convenient and compact. Just plug in and go.
A remote system has the compressor, fan and other ‘hot, noisy bits’ located away from the actual storage cabinet or coldroom and connected by pipes.
A remote system resembles central heating in reverse – instead of heating radiators, insulated pipes carry the heat away from the cabinets and disperse it outside.
This means it’s quieter and cooler in operation at the point where it normally counts, more efficient and normally cheaper to run too. However, it can be more complex to install and will need specialist engineers.
What do I need to comply with HACCP?
Caterers have to keep records showing that safe temperatures are maintained: chilled food must be kept at 8°C or below.
You should purchase a decent probe thermometer and probe wipes or invest in a temperature monitoring system.
If you chill food regularly, purchase a blast chiller to ensure you do this safely – these days many manufacturers offer small units as well as large ones. If you defrost lots of food consider purchasing a special thaw cabinet.
The above is exraction from the CESA equipment buying guide 2009. See the December issue of Eat Out magazine for more details.
