Professional cold storage or professional positive cabinets can be considered in many ways as specific storage spaces, due to the upkeep and maintenance they entail. But what exactly are the particularities of cold storage and how to choose the right equipment according to the technical constraints? And what is dry cold storage? Find some answers below
What is cold storage?
In concrete terms, cold storage or a professional refrigerator takes the form of storage allowing the storage at a low temperature of a certain number of foodstuffs, or even medicines and other heat-sensitive pharmaceutical products in general. We also use the assets of cold storage to treat certain sensitive materials, wooden furniture, or old objects. Let’s also find out what is dry cold storage?
What is dry cold storage?
The dry cold storage of your business is where stocks of dried pasta, flour, rice, cereals, and tinned or packaged foods are kept that don’t require temperature control.
Although cold storage works on the same principle as a refrigerator, some differences remain – such as the power required to keep food in optimal conditions! Thus, it is the refrigeration unit that makes the whole thing work. This is generally made up of a frame on which the unit is fixed, a compressor, a condenser, two valves delivering high or low pressure, and a connection box.
This blog is also worth reading for you:– how does cold storage work?
How to choose cold storage?
As we had the opportunity to see above, cold storage is very useful equipment for storing sensitive foodstuffs, but also medicinal products or serums, for people working in hospitals. Hence the importance of respecting certain criteria to choose the right cold storage.
Cold storage can be classified according to two main families of equipment: positive cold and negative cold. In the first case, the foodstuffs are stored at 3°C – in general, the temperature here is always above 0°C. In the second case, the food or objects are kept at around -18°C. Catering professionals very often use what are called “positive cabinets”, or refrigerated professional positive cabinets.
One of the other families of equipment will be recommended depending on the foodstuffs to be stored: for example, certain products such as meat or fish require a systematic freezing protocol, in order to avoid the proliferation of bacteria. A negative professional cold storage will thus be strongly recommended to fully respect the cold chain. The negative temperature produced here (down to -60°C in some cases!) is perfectly suited to professions directly related to perishable foodstuffs – such as butchers, fishmongers, etc. We can thus preserve large pieces of meat, among others.
The positive chamber, on the other hand, does not allow foodstuffs to be stored for too long. The interest here is to maintain a certain level of temperature above 0°C. The professional looking for professional equipment will find here enough to store fruit and vegetables in ideal conditions, even Italian products but only for a relatively short period. In general, the positive chamber develops a storage climate of between 0 and 15°C. This type of equipment is very often found in restaurants.
We are sure, you have learned from this guide about what is dry cold storage?
This blog is also worth reading for you:– how is cooling done in cold storage?