commercial refrigeration cabinet management (3)

The following types of foods can be put into commercial refrigeration after selection, sorting or packaging.

(1) Foods, vegetables, and fruits that are of different quality and are highly mixed, with a rotten degree of more than 5%.

(2) Contaminated or contaminated food.

(3) Meat products and scattered food that cannot be stacked.

3) Strictly control the temperature and humidity of the cabinet and choose the cabinet according to the natural zodiac of the food and the required temperature and humidity, and strive to maintain the stability of the cabinet temperature and humidity. The temperature in the frozen storage room should be kept below -18℃. The cabinet temperature is only allowed to fluctuate within a short period of time when it is imported and shipped. Under normal circumstances, the temperature fluctuation should not exceed 1°C; during the process of entering and exiting a large number of frozen items, the temperature should not exceed 4°C throughout the day and night; the cold storage room is under normal conditions The temperature rise and fall of the lower cabinet shall not exceed 0.5°C; when entering and exiting the cabinet, the temperature rise of the commercial refrigeration cabinet shall not exceed 3°C. Cooled or frozen food whose temperature does not meet the requirements is allowed to be stored in the cold room in a small amount, and the normal storage temperature in the cabinet should be maintained. If the temperature of frozen food is higher than -8°C, it should be re-frozen in the freezing room before being put into commercial refrigeration storage. In order to reduce food consumption and maintain the color of the original food, it is best to store the food that is easy to be coated with ice (such as aquatic products, poultry, rabbits, etc.) after plating.

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