The function and using requirements of restaurant cold room

The function and using requirements of restaurant cold room

The restaurant cold room can also be called the catering cold room. As a kind of cold room specially used to store food, it is not allowed to store medicines, chemical raw materials, sundries, etc.The food stored in the catering cold room is related to food safety, so the application of cold room is even more important. Let's discuss the function, storage requirements and precautions of catering cold room together.

The role of catering cold room

1. Catering cold room has a good role in promoting the development of the food industry, especially the storage, transportation, and sales of fresh food, because the catering cold room is committed to maintaining the freshness of food and extending the freshness of food.

2. In addition to maintaining food quality and extending food supply time, catering cold room can also balance market supply, which is of great significance to the improvement of the economic benefits of various food industries and the entire food industry.

3. After restaurants use cold room, they can reduce unnecessary waste caused by deterioration of ingredients, reduce economic losses, and increase sales revenue.

Requirements of ingredients for cold room

The purpose of building cold room in restaurants is to store all kinds of ingredients, including fruits, vegetables, meat, fish, seafood and other ingredients that can be used, and the temperature required for the storage of these ingredients to keep the taste from deteriorating is different.

For small restaurants, it is generally more convenient and cost-effective to store ingredients in refrigerators and freezers, but for medium and large restaurants, the amount of ingredients required is large. If refrigerators are used for storage, multiple refrigerators and freezers are required, and the power consumption is huge. Therefore, the use of dual-temperature cold room will be more efficient.

Dual-temperature cold room is a cold room that is divided into two rooms with different temperatures by the insulation board of the cold room.A refrigeration unit is used to provide cooling for the two rooms, but there are two control systems to control the cooling volume of the rooms at different temperatures.Thereby reaching the preset temperature for each room.For example, general fruits, vegetables, and fresh meat need to be stored between 0°C and 5°C, and frozen meat and seafood need to be stored at -18°C, which requires separate storage of cold room at two  kinds of temperatures. The dual-temperature cold room can meet such needs, and it keeps food as fresh as possible.

Precautions for catering cold room

1. The scale of catering cold room is generally small, because it can only be used as a temporary storage and turnover area for food. Its characteristic is that there are many categories stored in the cold room, so such a storage environment makes it only a short-term storage space for food.

2. As a short-term turnover space for the catering industry, the catering cold room must be built in an area close to the restaurant, and it is more appropriate to choose a well-ventilated site.

Through the above understanding of the content of catering cold room, we believe you should have a preliminary judgment on how to choose a cold room suitable for your restaurant. If you want to know more information, please consult us. https://www.coldroomchina.com