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Brief Overview Of Supermarket Refrigeration Options

Today's options for food choices have been greatly expanded from those of our grandparents. Transport of foods from nearby producers, or from those on the other side of the world makes it possible to try and taste foods that previously would only have been a description in a book or magazine. A large factor in a broader range of available foods is the presence of options in supermarket refrigeration equipment. Continue reading for information about design and features present in refrigeration equipment for supermarkets.

Appearance and Aesthetic Appeal

There is a saying that the choice of food depends as much on visual appeal as on taste. The appeal of well lighted and displayed foods is an important aspect of persuading customers to choose one cut of meat over another, for example. The refrigeration equipment must be designed in a way that displays the foods in an attractive manner. In addition, the food displays must allow for customers to gain access to particular items easily.

The size and shape of the equipment is important from a visual standpoint. At the same time, the size of the store will affect on the type and configuration of the units. A tall and narrow footprint for a unit takes less floor space, but if the foods are stored well above eye level, it will probably not sell as well as the same item placed at eye level. At the same time as accessibility is considered, there is usually a limited amount of space in which foods can be displayed. Units which are too large for the existing floor space can make a Hop over to this website store feel dark and cramped.

The same restrictions apply when food is displayed at knee height. Those customers with mobility issues may not be able to reach into a low-placed shelf to identify if the food item is one which they want to take home.

The use of electricity for cooling purposes is important. The quality of the materials can make a significant difference in the use of electrical power to operate refrigeration equipment. The temperature on the exterior of the units can be as important as the interior temperature.

Sanitation, Safety, and Health Considerations

Anyone who has studied for a Food Handler or Food Manager certification must have an understanding of temperature control ranges for safe storage of food. To prevent the growth of bacteria, a very narrow range of refrigeration temperatures is acceptable. The refrigeration equipment must maintain appropriate temperatures where the food is placed, in spite of variations when doors are opened or closed. When the interior is too warm, bacteria can begin to grow, caused spoilage and lost revenues. Some bacteria can cause illness if consumed.

The need to adjust temperatures based on the type of food that is stored is another feature to consider when selecting refrigeration. Garden produce is more susceptible to super cold temperatures than fresh cuts of meat is, The equipment needs to have thermostats or other monitoring devices to avoid overly cold temperatures.

Keeping the equipment surfaces clean is another part of the sanitation features to consider. Regular cleaning of clear glass or plastic surfaces is expected, but the design of the equipment can make areas challenging to reach for staff members responsible for cleaning.

Adherence To Sell By Dates

Even if the displayed food items are kept at an optimum temperature range, eventually, they deteriorate. Most fresh and packaged foods today will bear a label such as 'Best if used or frozen by:' For supermarket managers, the ability to easily access refrigerated food displays so that there is the least possible loss due to age is an important feature.

Supermarket Freezer Temperature Requirements

Many of the same features identified for refrigerators are needed to store and display frozen foods in a supermarket. Thawing, even slightly, and then refreezing is likely to result in food spoilage. Food which is frozen must also have safeguards against freezer burn. This leaves frozen food looking darkened and discolored.

For supermarkets, profit margins are quite often very narrow. It is important for unit purchases take into consideration the materials which are used and how well they are likely to hold up over months and years. This durability affects both the cosmetic touches and the functional life.

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