The temperature of the water used for making hot or cold drinks has a huge impact on their final taste. There are many reasons to care about how hot or cold your drinks are. The chemistry of different beverages causes their flavors to lose tastes at certain temperatures. Even the safety of some drinks is dependent on storage temperature. If you want to get the very best out of each beer you taste, then you’ve got to find its sweet spot; the temperature at which you find the beer to be at its most tasty and refreshing. The first rule is to ignore what the beer maker tells you is the best servin ..read more

When talking about and researching commercial refrigeration, fridges, freezers and ice makers, often you may see in the descriptions the ambient temperature listed as 32°C, 38°C or 43°C and sometimes even an ambient (relative) humidity rating such as 75% R.H. Ambient temperature means the temperature of the room where the fridge/freezer is kept. So if the fridge is kept in an air conditioned room, like a bar fridge in an office, the ambient temperature may never get above 25°C. If the fridge is kept inside a busy commercial kitchen, which also has cooking equipment and no air conditioning, the ..read more

Commercial fridges are specifically known for their great appearance and ability to hold in a lot of food. Whether new or used, there are specific skills that you can master in order to be able to sell them fast. The target. Be specific about who you want to sell the fridge to. This means that you will have to know who would be interested in purchasing one and why? They include upcoming restaurant owners, catering services, interior home designers and homeowners. People who live in cold areas can also benefit from commercial fridges as they generate a lot of heat. Where to advertise: Adver ..read more

Effective Fridge Management For Your Restaurant In Australian restaurants, approximately 40% of the food is wasted. This can be for several reasons, including food that has been sent back by the customer, and throwing away food that has past its best. Cutting down food wastage is not just an ethical issue, it is also financial. Every food item that is thrown away reduces the profits that a restaurant makes. Bearing in mind that around 30% of a restaurant’s expenses are spent on food, this can be a big dent in your profits. Effective fridge management is one of the simplest ways ..read more

Chocolate, when not stored properly, can lose its richness and flavour may become stale. It's very sensitive to humidity and temperature. Proper storage and packing is necessary to preserve your freshest and taste and its beautiful aroma. The ideal storage temperature for chocolate is between 15 and 17 ° C (59 to 63 ° F) with a humidity of less than 50%. Chocolate is also easily absorbed by the aroma and should be stored separately from other foods, especially those with strong aromas such as herbs, spices, onions, garlic and meat. This is the reason why dark, white and milk chocolates are car ..read more

If you have read our other articles, ‘How does a Commercial Refrigerator work’ and ‘What does ‘Ambient Temperature’ mean?’, you already have a basic understanding of the refrigeration process. In the diagram below, stage 1 on the left is where the (highly pressurized and heated) refrigerant gas is pumped through the condenser coil which cools it down and turns it into its liquid form before it enters the fridge or freezer’s cabinet (where the food and drinks are stored).     This diagram gives a good visual explanation of a static cooling system, or one that only uses the ambient te ..read more

Restaurant and bakery owners know they have to regularly clean their commercial ovens. Unfortunately, this doesn’t always happen on time. All the bacteria in the dirty oven is evident of the sticky grime that coat the interior. And for a really busy restaurant, there’s no way that the oven is getting cleaned anytime soon. Don’t forget that the oven’s interior is made of thin metal so burned food that accumulates will add an undesirable taste to food. So, before your dirty oven starts to smoke and emit potentially toxic emissions responsible for health problems (and awful quality of your t ..read more

All fridges and freezers, whether commercial or domestic work in the same way. When turned on, the cooling systems start running and bring the internal cabinet temperature down to the set point (usually 2°C) Once the internal cabinet temperature reaches the set point, the compressor and other components stop running. The temperature in the cabinet will slowly rise and when it reaches approximately 6°C (or whatever the set differential temperature variance is) the cooling system again starts running and brings the internal cabinet temperature back down to the set point. The cooling system is de ..read more

Let’s start with integrated cooling systems, also known as self-contained. These are the standard types of fridges and freezers you probably have at home and what you see in most cafes and restaurants. Integrated or Self-Contained simply means the compressor and other cooling system components are contained within the body of the fridge/freezer. Self contained fridges may have their cooling systems located above the doors, below the doors or in the case of under-bench fridges on the side of the doors. Cheaper, static cooled fridges like bar fridges and freezers usually have their cooling syste ..read more

All fridges and freezers, whether commercial or domestic work in the same way. When first turned on, the cooling systems start running and removing heat from the cabinet, bringing the internal temperature down to the set point (usually 2°C) Once the internal cabinet temperature reaches the set point, the compressor and other components stop running. The temperature in the cabinet will slowly rise and when it reaches approximately 6°C (or whatever the set differential temperature variance is) the cooling system turns on again and brings the internal cabinet temperature back down to the set poin ..read more