Temperature Guide for Commercial Refrigeration

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A quick summary of the correct temperatures for food and drink storage in commercial applications.

Bottled Drinks and Beers (+1°C to +10°C)
There is no specific temperature for bottled drinks and beers, but below 10°C is certainly recommended.
With lagers and ciders, often the colder, the better they taste so 4°C or some prefer even colder.

White Wines (+4°C to +10°C) and Red Wines (+14 to +18°C)
There is no specific temperature for the serving of white wines. The general recommendation is +8°C to +10°C for quality wines and down to 4°C for cheaper or sweeter wines.

Red wine should be stored between +14°C and +16°C to keep its quality.
You will often find that wine fridges have tinted door glass and dim internal lights. This is as light can cause oxidisation and degrading of the wine.

PRE-CHILLED FOODS (+1°C to +4°C)
For correct storage, produce including dairy products are recommended to be kep in a temperature range of +1°C to +4°C.

FRESH MEAT (-2°C to 0°C)
The preferred temperature for the storage of fresh meat products is between -2°C and 0°C. Not only for health, safety and hygiene but also because at this temperature the blood does not run so creates less mess.

FRESH FISH (-1°C to +1°C)
Fresh fish should be kept at -1°C to +1°C. Note that specific fridges must be used for fresh fish as it gives off ammonia which can damage general refrigeration units. Stainless steel refrigerators with specially coated refrigeration parts are required.

ICE CREAM (-14°C to -23°C)
There is no specified temperature for ice cream. Serving temperatures range from -14°C to -20°C for efficient scooping of the ice cream. Storage temperatures are lower at around 22°C.

FROZEN FOOD (-18°C to -22°C)
It is recommended to keep frozen food products between -18°C and -22°C. More specialist chest freezers that can go as low as -45°C are also available. Contact us for details.

BLAST CHILLERS and FREEZERS (+70°C to -3°C and +70°C to -18°C)
Standard temperatures are from 70°C to -3°C in 90 minutes or 70°C to -18°C in 240 minutes. Times are for guidance only as water content and weight will change chilling / freezing times.


 
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