Guide for refrigeration equipment, cold rooms and cabinet doors

A User's Guide for Refrigeration

Refrigeration equipment is designed to retard the natural process of deterioration. At best, it can perserve food in the same condition as when it was put in the refrigerator. For maximum storage life and minimum risk :

- The appropriate refrigeration equipment should be selected for temperature and humidity requirements of the food;

- The correct refrigerated temperature should be maintained for the food stored;

- Dairy products, partly-cooked pastry, cooked meat and deliacatessen products are particularly vulnerable to contamination from other products.

- To avoid these risks, fresh unwrapped products should be kept in separate refrigerators;

- Food should not be stored for long periods in a general-purpose refrigerator, because a single temperature is not suitable for keeping all types of food safely and at peak condition;

- Food stored for a short period in a general-purpose refrigerator should be enclosed in an airtight container of covered completely in impermeable cling type film;

- Uncooked meat, poultry of fish should never be kept in the same refrigerator as any other food not in an airtight container;

- Incorrect freezing and re-freezing of thawed foods is dangerous;

- Stock kept in refrigerated storage should be rotated;

- The unused portion of sliced or cut meat, cheese, etc, should be returned to the refrigerator without delay;

- All spoilt food should be destroyed immediately.

- Clean equipment regularly inside and out.

Location Refrigeration equipment should be located in a well-ventilated position and away from

- Cookers, ovens, radiators, boilers and other sources of intense heat;

- windows and skylights, where it may be affected by direct sunlight;

- Barriers to adequate air circulation.

Loading It is important that :

- There is enough refrigeration capacity to store the maximum stock;

- Perishable goods are delivered in a refrigerated vehicle at the correcttemperature;

- Food cabinets are filled only with food at the predetermined storage temperature;

- Hot or warm food is never put in a refrigerator unless it is specifically designed for rapid chilling / freezing;

- Damage to inner linings and insulation be avoided;

- Airways within the cabinet are never obstructed;

- The risk of cross-contamination is avoided when different foodstuffs are stored in the same area.

Hygiene In the interests of food hygiene:

- all refrigeration equipment should be cleaned thoroughly and frequently inside and out;

- blockages should be cleared swiftly in drain lines, drip trays and air ducts;

- evaporators should never be allowed to ice up and cause fluctuations intemperature and humidity.

Recommended Products Temperatures

Products	Deg. C	Deg. F
Canned and bottled drinks	7 to 10	45 to 50
Fruit and vegetables	5 to 8	41 to 46
Cooked pastry preparations	3 to 5	37 to 41
Dairy products	3 to 5	37 to 41
Cooked meat/delicatessen	3 to 5	37 to41
Bulk cream	2 to 4	36 to 39
Fresh meat	-1 to +1	30 to 34
Fresh poultry	-1 to +1	30 to 34
Fresh fish	-2 to 0	28 to 32
Pre-cooked food	-21 to -18	-5 to 0
Ice cream	-23 to -21	-10 to -5

Check operating temperature frequently in accordance with current Food

Hygiene Regulations - and bear in mind that the air temperature recorded on the cabinet should be lower than the product temperature.

Cleaning For safe and efficient cleaning :

- The power supply should be switched off;

- All stock should be transferred to suitable alternative storage;

- Interior surfaces should be cleaned with lukewarm water and a milddetergent;

- Any spilled food, wrappings, rubbish and dirt should be removed;

- Particular attention should be paid to door handles and surrounding areas;

- All surfaces should be thoroughly dried;

- Any external dirt or dust which might restrict air circulation around the condenser should be cleared away;

- The power should be switched back on;

- a check should be made that the equipment reaches the correct working temperature;

- The stock should be replaced as appropriate.

Defrosting Remember that:

- Ice on the evaporator or internal surfaces indicates the need for defrosting;

- Automatic defrost will lead to a temporary rise in air temperature;

- Certain types of equipment have to be defrosted manually;

- Defrosting regularly in accordance with the supplier's instructions will lead to optimum performance;

- No instrument should be used which could perforate cabinet linings or damage evaporators.

- Airways within the cabinet are never obstructed;

Performance Monitoring

- A separate temperature indicator is required for each item of equipment;

- Each refrigerator should be labelled to show the correct operating temperature and the type of food stored;

-Temperatures should be checked and recorded at regular intervals;

- Cold room and cabinet doors should be kept firmly closed;

- Free circulation of air around the condenser will minimise electricity costs;

- a door screen or curtain will significantly reduce running costs.

Regular Servicing

Refrigeration equipment is complex and runs intermittently day and night protecting valuable and perishable goods. Regular maintenance is vital to reduce the risk of breakdown and to ensure optimum use of energy. In addition, it is the user's responsibility to ensure that appropriate steps are taken to detect and remedy refrigerant leaks. I.T.C.- Group refrigeration specialists will be happy to be consulted on refrigerations problems to be consulted on refrigerations problems

A USER'S GUIDE FOR REFRIGERATION