Food and beverage inventory loss is often caused by temperature imbalance, mishandled storage, or expiration.
① Precise Temperature Control: Set the freezer temperature based on the characteristics of the ingredients (e.g., -18°C for meat, 0-4°C for dairy products) to prevent temperature fluctuations from breeding bacteria.
② Compartmental Storage: Separate and organize raw and cooked items to prevent cross-contamination.
③ First-in-first-out: Label the storage date and prioritize older inventory.
④ Regular Cleaning: Defrost and disinfect the interior weekly to maintain hygiene.
⑤ Equipment Maintenance: Check the integrity of the seals and promptly repair any problems to prevent air leaks. Scientific freezer management can extend the shelf life of food and reduce waste and costs.
LVNI Freezer Factory specializes in commercial refrigeration equipment. Our products feature intelligent temperature control and easy-to-clean construction, helping to efficiently manage food and beverage inventory. Factory direct sales, guaranteed quality. Inquiries welcome!