Refrigeration enables restaurant owners to keep food items safe from the growth of fungus and bacteria. As per the directions of the United States Department of Agriculture, business owners are required to store refrigerated food at or below 40°F and frozen food at 0°F. That is exactly where the role of walk-in coolers and freezers comes into play. If you run a commercial kitchen, restaurant, cafeteria or food facility, you need to maintain a specific temperature for the storage of frozen or pre-cooked food items for safe human consumption as well as stay compliant with safety codes as outlined by the local regulatory bodies.
For guidance on how walk-in coolers and walk-in freezers are designed and installed in commercial food establishments, what features they come with and how to maintain them properly, keep on reading.
An Introduction to Walk-in Coolers and Freezers | Denver, Colorado | Fort Collins
