Commercial Refrigeration: Facts vs. Myths

Your foodservice business depends on its commercial refrigerator every day. Still, you'd be surprised by how much you don't know about it.  Below we take a look at three commercial refrigeration facts versus myths:

1. Your commercial refrigerator should be kept at 35-39 degrees.

Fact. For the sake of your customers' health and safety, it's of utmost importance that your commercial refrigerator stays between 35 and 39 degrees. Any lower and food can start freezing. If your commercial refrigerator's temperature exceeds 39 degrees, bacteria could begin to grow.

2. Diary products should be stored on the commercial refrigerator door.

Myth. Because your commercial refrigerator's doors are constantly being open and closed, temperatures there tend to be higher. Keep dairy products towards the back of your unit to prevent premature spoilage. What can you keep on the door? Use it to store condiments like ketchup and mustard, instead.

3. CO2 refrigerant is unsafe.

Myth. CO2 is actually categorized as an "A1" refrigerant, meaning it's the safest available. It's neither toxic nor flammable. To learn more about CO2 refrigeration, visit East Coast Refrigeration online.

What other commercial refrigeration myths have you heard? Share your thoughts with us on Facebook, Google+ and Twitter! For more information on East Coast Refrigeration and how we can help you with your commercial and industrial refrigeration needs, give us a call today at (631) 249-4556.