Keeping Food Fresh With the Perfect Freezer and Coolroom Temperature

24 February 2016

Drastic temperature reductions are used to prevent food from spoiling, but the cooling mechanism requires control in order to maintain the contents of the storage unit properly. Whether those contents are frozen or cooled, the freshly stored food must be maintained by the correct freezer and coolroom temperature management system.

Frosty Sub-zero Temperature Control

A frozen environment is one that’s locked at a negative value on the centigrade scale. The air is cooled by powerful compressors and sent through vents to freeze the cellular structure of the food, sealing in the flavour. The temperature typically drops to a frosty -10°C but can sink to -25°C on demand. Although this isn’t a scientific domain, a freezer that mandates split-degree temperature management, it’s still imperative that the food remains frozen if the biological state of the food, especially meat, is to be kept safely interred. Bacterial growth is therefore completely negated and quality preserved. And, since quality typically equates to freshness, the taste of the food is preserved, stored in this frigid state for months if necessary. This configuration benefits the long term storage of bulk items but isn’t suitable for moist fruit or dairy produce. Also, more energy is required for a commercial freezer, so keep this in mind when making space calculations for the unit.

Mastering Coolroom Temperature Management

The supervision of a freezer and coolroom temperature controlled environment is a complex issue, one that requires precise monitoring and superior thermostats. In the case of coolrooms, the ambient environment rises above freezing point, so liquids and creams can be stored without risk of damage. Consequently, meat and produce is kept cool but not so cool that the delicate cellular structure of the food crystallizes. Spoilage delay is relatively less effective when compared with freezing, but freshness is guaranteed in the short term due to microorganism retardation and a near complete cessation of enzyme action. Temperatures in commercial coolers bottom out above freezing point and peak at 5°C. Again, this range must be rigidly maintained by the compressor and the thermostat. Of course, as any energy audit inform us, subtle temperature variations also owe their presence to poor insulation and badly installed door seals, practices that are eliminated by professional storage solutions.

Time and safe food management top the refrigeration chart, but flavour and freshness come a very close second. Optimal management of temperature curves reinforce this ethic, keeping freezer and coolroom temperature governance firmly in the hands of coolroom installer experts.

Mark Connelly
C&M Coolroom Services
Mobile: 0412 536 315

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