Commercial refrigerators are key equipment for storing food in supermarkets and restaurants, but if they are not placed properly, it may cause food to spoil, odor or poor air circulation. Scientific placement should follow the following principles:
1. Place according to temperature zones
The temperature in different areas of the refrigerator is different:
Upper layer: The temperature is relatively stable, suitable for storing ready-to-eat foods such as cooked food and dairy products.
Middle layer: Place pre-packaged food or beverages for easy access.
Lower layer/back wall: Close to the refrigeration outlet, the temperature is the lowest, and can be used to store fresh meat, seafood and other ingredients that require deep refrigeration.
Drawers: The humidity is higher, suitable for storing green leafy vegetables and fruits to avoid dehydration.
2. Separate raw and cooked food to avoid contamination
Raw meat, seafood, etc. should be sealed and stored separately to prevent blood from contaminating cooked food; ready-to-eat food should be covered or covered with plastic wrap to isolate bacteria.
3. Leave space to keep the cold air circulating
The food should be at least 3-5 cm away from the inner wall of the refrigerator to avoid being close to the air outlet; the stacking height should not exceed 70% of the refrigerator volume to ensure even circulation of cold air.
4. Other precautions
Try to place temperature-resistant ingredients in areas where the cabinet door is frequently opened and closed (such as the middle layer);
Clean the frost layer regularly to avoid affecting the refrigeration efficiency;
Mark the date of food storage and follow the "first in, first out" principle.
Reasonable placement can not only extend the shelf life of ingredients, but also reduce the energy consumption of refrigerators. Merchants should regularly organize and inspect to achieve a win-win situation for food safety and operational efficiency.