What is Freezer Burn?
07 July 2014Freezer burn is something you don’t want, and this is especially true in a professional environment.
Did you know that a cool room can help you to prevent freezer burn? This is because it keeps the temperature stable, in the air is constantly flowing at a consistent level. While freezer burn is not actually considered a food safety risk it can be pretty nasty, and it can alter the taste and look of your food.
Freezer burn actually appears brown or grayish with the leathery spots on your frozen meats. Freezer burn occurs when the food Circus comes into contact with air hence drying the food. Having a cool room, and proper storing techniques can prevent freezer burn and save you money.
Remember to always securely wrap your food, and make sure that it is airtight. Want to food has become frozen, and the water molecules are transformed into ice the entire frozen piece will have to be the same temperature. If one part of your frozen package becomes colder than the other sublimation may occur. Consequently ice crystals accumulate and form on the colder spots and the not so cold parts become dehydrated. Fatty meats can also become oxidized, and this will change the smell and flavor of your food. This change is normally not for the better.
Cool rooms maintain temperatures, and temperature fluctuation can lead to different temperatures in your frozen items which leads to the freezer burn as stated above. When you’re running a business you have to be in and out of your freezer, and a normal freezer will lose some of its core temperature every time you open it. A cool room on the other hand has been created to preserve the temperature inside so that all of your items maintain their temperature.
A helpful hand when you store your food is to make sure that you have an airtight package. Don’t forget to leave room for expansion, because that’s a natural process that takes place during freezing. When storing something like soups, plastic containers with a layer of plastic wrap foe sealing purposes can be used.
Remember to use the FIFO (first in first out) procedures. Date all of your food, and also add a use by date. Lastly, store meets on the bottom to avoid cross contamination. Call CM Cool Rooms today and let us get you started with a sure fire way to save money while adding quality to the foods that you serve.
Mark Connelly
C&M Coolroom Services
E-mail: markconnelly@cmcoolrooms.com.au
Mobile: 0412 536 315
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