Refrigeration Concerns in Modern Commercial Catering

Refrigeration Concerns in Modern Commercial Catering

Today’s commercial catering industry has come a long way since its inception, with so much focus on cost saving and efficiency, particularly in the current economic climate, kitchen planning has become an industry unto itself.  Commercial catering equipment is necessary for any Kitchen that wants to make a success in this competitive and difficult economy.  Here we will focus on the importance of refrigeration, the various types available, and the best method of achieving refrigeration needs in a modern commercial kitchen.

Over the course of the last two decades, refrigeration has come to play an integral role at the centre of the kitchen.  This may seem obvious, but here, we are making the distinction between refrigeration as a peripheral concern – in the past, food was taken out of refrigerators at the beginning of a kitchen shift and bought to the appropriate bench.  Today, however, we find that modern kitchens prefer to keep items refrigerated until the last minute, and as such, refrigeration has become centralised.

This centralisation is not on a large scale; rather, smaller units of refrigeration are located in the specific station in which they are needed.  For example, prawns will be refrigerated in the area of the kitchen that deals with seafood dishes.  As such, commercial catering equipment manufacturers have had to design refrigeration units to be more efficient – as their relocation means that they are found nearer to sources of heat, such as ovens, and thus, fridges need to be able to be supremely heat resistant.  Additionally, they have needed to fit smaller spaces, as the function of the large industrial fridges found on the peripheral, has now been broken down into smaller units, located throughout the kitchen.

In general, this shift has come from a growing awareness by consumers as to the quality of food; for example, consumers now place a great emphasis on the need for fresh and seasonal food to be served in high-quality restaurants.  Nowadays, we can consider the refrigeration needs of a kitchen as twofold: we need refrigeration for items that can be stored at a distance, in a cold room, for instance, and food that needs to be stored within easy access of the catering staff.  This is particularly true of large industrial kitchens, such as those found on luxury cruise ships, or large, upmarket hotels.

Kitchen equipment has come a long way in recent times, designs have become a lot smaller and more efficient, and refrigeration equipment can be found in some very surprising places, such as under the counter.  

When choosing commercial catering equipment, it is important to liaise with a kitchen design manufacturer that specialises in commercial catering.  These companies have the right expertise, and with years of experience, understand the needs of a commercial kitchen.  They can provide invaluable insight into all your commercial catering needs, with input from you, of course.  

Of particular esteem is, who offers many services, from commercial catering design to the selling of individual items.

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