Running a business that relies primarily on food quality can be a nightmare without the proper equipment. You could be operating a restaurant, a fast-food chain, or a supermarket. Whatever kind of business you have, for as long as the goods you sell involves food, you would need a top-quality freezer or coolroom. These two have a common ground: to keep your food fresh. This may be the only similarity that they have because of these
two types of kitchen equipment are different from each other. A freezer room has features that you may not find in a coolroom and vice versa.
The Difference Between the Freezer and the Coolroom
Aside from the fact that these two are responsible for maintaining the temperature of foods, the huge difference between them is the level of temperature. Coolrooms have been manufactured for one purpose – keep food fresh. Think of the vegetables that you purchase from the supermarket. Add fruits too and you will have a pretty good idea what kind of “cold” it churns. In addition to vegetables, you could also store fresh meat and fruits in coolrooms. In case you encounter issues regarding your coolroom, you can always seek the help of commercial refrigeration repair in Bakersfield. On the other hand, the freezer keeps foods frozen. This is quite obvious but some foods must be stored in the freezer, and some require less cold temperatures to stay fresh. You can think of ice cream, meat, and other products that normally need to be as cold as ice to stay fresh.
While both coolroom and freezer can preserve foods, there is a difference when it comes to the temperatures that they utilize. The temperature of coolrooms does not reach the freezing point, or the 0°C border. Its temperature is set just above the freezing point, which is somewhere between 2°C and 4°C. It’s appropriate to say that the coolroom is “cold” or simply “cool” but it’s not “freezing.” At this temperature range, you can store produce and meat products and extend their life.
Many coolrooms would have stacks of storage containers inside. Restaurants often store their sauces, soups and other products in containers and hold them up in the coolroom. This allows their staff to easily walk through the aisles and find the ingredient or food preparation that they need.
Coolrooms are not just good for food storage as they are also used by pharmaceutical companies to preserve chemical compounds. Research has shown that the ideal temperature to preserve these chemicals is the one which is a little above the freezing point but below room temperature. Fluids are better left at this zone instead of freezing them. This floating temperature between 2°C and 4°C is ideal for organic materials. Food produce, as well as organic chemical compounds, including flowers (as used by those in the floral industry), are meant to be stored in this temperature.
The freezer is used for goods that require subzero chilling temperatures. Freezers are not merely at -1°C or a bit closer, but the temperature they maintain is way below. Many freezers have temperatures between -18°C to -24°C. At this point, water is not fluid anymore but it starts transforming into ice crystals. Due to this effect, it is recommended that those who manage freezers acquire a good understanding of the reactions of various foods when exposed to this temperature range. For instance, certain fruits could not withstand this temperature. Their soft tissue ruptures at that point when water turns into water crystals.
So when you are choosing the equipment for your business, identify the foods that you would be storing. Determine the ideal temperature of commodities that you would be storing. That way, you will be able to choose the right coolroom or freezer that will be perfect for your business.