The first important kitchen equipment is a refrigerator. Most people don’t know that bacteria is found in the air, water, soil, and foods we consume. Favorable temperatures and moisture filled places are areas you can find bacteria. Areas like these cause them to multiply quickly. Large numbers of bacteria cause illness.
The most commonly known types of bacteria are pathogenic and spoilage bacteria. Pathogenic bacteria cause foodborne sickness. When your food in the fridge slowly goes bad it is because of spoilage bacteria which causes food to develop bad odors, textures and tastes. It is hard to see pathogens with the naked eye. Even with the low temperatures found in the refrigerator, you will find spoilage bacteria. Food left on the counter could develop bacteria but you would still think that it looks okay. Food stored in the refrigerator and freezer loses quality but is less likely to make anyone sick. One may unsuspect that bacteria will thrive at cold temperatures and multiply in their refrigerator with time and end up causing them illness.
You can expect a rapid growth of bacteria in temperatures between 40 and 140 ?F. This danger zone should be avoided by using proper refrigeration temperatures. Bacteria can double in 20 minutes. 40 ?F or below is the temperature you should aim for in your refrigerator. A convenient preservation method is refrigeration which slows the growth of bacteria. A useful feature in a refrigerator is the use of built-in thermometers for the measurement of their internal temperatures.
Vegetables need high humidity while fruits need low humidity conditions. Sealed drawers are suitable for fruits and vegetables. Commercial refrigerators should allow for control of humidity levels. Meats such as poultry, beef, and seafood should be sealed in containers. Prevent juices from leaking to other foods through tight wraps.
With proper airconditioning your food will not go back quickly because temperatures are controlled. Air conditioning controls humidity levels which in turn affects how people function and the food in a restaurant. Good air quality encourages customers to stay in your premises longer. Low temperatures caused by air conditioners prevent dehydration of food and people. To retain more customers, have an air-conditioned space that they can enjoy. Some air conditioners let in air from the outside and this improves the air quality so that people in the room don’t feel tired as result of air that is low in oxygen caused by recycled air. Visit supply shops that have good quality air conditioners and refrigerators that can last a long time and can make you save money in the long run. One of the ways to ensure success in your restaurant business is to start with quality equipment. Some purchases should not need one to compromise on such as a good refrigerator and air conditioner. You have the option of online shopping or visiting brick and mortar stores. Online research will help you know the brands available.