If you are looking for a large capacity commercial ice maker, the Manitowoc Quadzilla, is worth considering. It is the ideal choice when large quantities of ice are needed for chain restaurants, casinos, hotels or convenience stores. It is capable of producing over 3,000 pounds of ice in a 24-hour period. The S-3300 water-cooled and S-3070C QuietQube® are the two models that are currently available.Read More
The most common violations marked on restaurant health inspections are food temperature control violations. This happens because so many foods are subject to temperature control and there are many ways for things to go wrong in the management of food temperatures. By knowing the following information on safe food temperatures, it will be easier to prevent food- borne illness in kitchens, both in restaurants and at home.
Foods That Have Been Cooked Need to Be Cooled
The temperature range that bacteria grow in is from 41-135 degrees Fahrenheit.
This is known as the “Danger Zone.” To prevent bacteria growth on foods that are cooked and then cooled must go from 135 degrees down to 41 degrees quickly.
The reason for this temperature range is that temperatures below 41 degrees are too cold for bacteria to reproduce and temps above 135 degrees are too hot.
When cooling foods that have been cooked there is a timeline that the food needs to follow to make sure the food stays bacteria-free.
The food has about 2 hours to get from 135 degrees down to 70 degrees, and then an additional 4 hours to get from 70 degrees down to 41 degrees. Remember that the food must be 41 degrees all the way through, not just on the surface.
Some ways to help speed up the process would be to separate the food into smaller portions, putting the food into an ice bath, or leaving lids off during cooling. Always use a food thermometer to check cooling temperatures. 51 degrees feels cool to the touch but bacteria can thrive until the food reaches 41 degrees.
It is important to check your refrigeration system regularly to be sure it is working properly.
The “Danger Zone” still needs to be considered when reheating food. The food needs to spend the least amount of time in the Danger Zone as possible. When reheating food, a final temperature of 165 degrees needs to be reached to kill all bacteria that may have grown on the food during the cooling or reheating processes. With liquids it is best to bring them to a boil to ensure that proper reheating temperature is reached. You should really try to get foods heated to 165 degrees in a maximum of 2 hours, but the faster the better. The best methods for reheating food are using the microwave, an oven at higher temperatures, stove, or grill.
Keeping Food Hot
Once food is at it’s proper cooking temperature, to keep the food hot and prevent food borne illness the food needs to be hot held at a temperature of 135 degrees or greater. The proper cook temperature will kill any bacteria and the hot holding of over 135 degrees will prevent any new bacteria from growing on the food.
Required Cooking Temperatures
The different types of food have different required cook temperatures to ensure that they are safe to eat. These temperatures are set to ensure that any food borne bacteria associated with each food is killed and the food is safe to eat. 165 degrees is hot enough to kill any bacteria but it is good to know the proper cook temps for each food so they don’t end up getting overcooked.
PROPER COOKING TEMPERATURES
Poultry 165 F
Ground Beef 155 F
Pork 145 F
Eggs/Fish 145 F
Rare Roast Beef 130 F
Get A Food Thermometer
A food thermometer is the ONLY sure way to check food temperatures and is the only way to know that your food is at the proper temperature to kill any food borne bacteria. It is required that restaurants have food thermometers to check food temperatures and that they be properly calibrated. To tell if your thermometer is calibrated just put the probe in a glass with lots of ice and a little water (slushy) and the temperature should read 32 degrees. A thermometer that is off by 10 degrees isn’t a very useful tool. You can find food thermometers at almost any grocery store.
Proper Equipment for Food Temperatures
It is very important for facilities to have enough refrigeration or hot holding equipment for the foods that they are serving. Equipment that has been broken could cause a facility to run out of proper storage for their food products. This can cause the facility to have another food health violation. Restaurants and kitchens need to have proper food storage and proper refrigeration systems and heating equipment to keep foods out of the “Danger Zone.”
Ohio Refrigeration installs and services all makes and models of commercial refrigeration equipment. With more than 30 years in the industry, Ohio Refrigeration is the leader in installing and repairing refrigeration equipment. 24/7 emergency service available!
Ohio Refrigeration’s Services Include:
• Low Temperature Cases
• Medium Temperature Cases
• Ultra Low Temperature Cases
• Environmental Chambers
• Processed Chillers
• Walk-In Coolers and Freezers
• Ice Machines
If you need your refrigeration system repaired or need a new system installed, give us a call at 614-863-6666 or click on the button below to schedule an appointment.
How do you maintain your refrigeration equipment? Do you think about it only when there is a problem or are you proactive and maintain your equipment regularly?
For optimum efficiency and longevity, it is essential routine maintenance services are performed on your refrigeration system.
Every operation is different, but designing a tailored plan to ensure that breakdowns are limited. The biggest reason for regular maintenance service is having your equipment at full capacity operation to save on energy costs. Ultimately, maintenance services help you save money.
Your daily/weekly to-do list:
Commercial refrigeration appliances are big investment for your business, and unfortunately they’re not made to last forever. Keeping up with regular maintenance and minor repairs can help extend the life of your commercial refrigerators. Depending on wear and tear, commercial refrigerators should have an average lifespan of ten years. (With proper maintenance, some high-quality models can last up to fifteen years.)
The most important factor in keeping your commercial refrigeration systems working efficiently for a long time is proper maintenance. Proper maintenance can help extend the life of coolers, freezers, chillers and ice machines.
Proper maintenance also greatly reduces the need for emergency service caused by major component failure such as a compressor or condenser fan motor failing due to a dirty coil.
Maintenance of your refrigeration equipment is essential. The following is a short list of things that can happen when you don't maintain your units properly:
Do you think you may have a Freon leak in your commercial or industrial refrigeration equipment? Commercial and industrial refrigeration systems can leak up to 30% of the charge during a year. Leak rates can be dramatically reduced with adherence to best practices in service, maintenance leak testing and repair.Read More
Refrigeration and air conditioning applications have an impact on the environment, contributing to ozone depletion and global warming. The negative impact on global warming by commercial refrigeration is due to refrigeration leaks and the use of fossil fuels to produce electricity to run them.Read More
Commercial refrigeration units are not inexpensive, so maintaining them is important to extend their life and to be sure they are operating at their peak. It’s important to implement regular maintenance.
One of the most important steps in getting the most from your equipment is to be sure it is installed properly. Improper installation or placement can lead to failure, even with regular maintenance.
Are there puddles of water inside or around the unit? Ice buildup, water leaks or a fan not operating correctly are issues that need to be addressed by a professional.
Commercial refrigeration equipment will eventually have problems. Even with the best maintenance, parts may still require replacement or upgrades as the equipment ages.
Regular maintenance ensures that the refrigerator or freezer cools properly, runs efficiently, and resolves small issues before they become large ones. When your equipment isn’t working effectively, you need to call a refrigeration technician.
Commercial refrigeration units sometimes need complicated repairs. Choosing a technician with the experience and knowledge to correctly diagnose and solve the problems is essential.
Hiring a tech based solely on rates, availability, or other unimportant criteria can be a gamble that can cost you much more in the long run.
Always hire a tech who has experience working specifically with commercial refrigeration equipment. Ask for references that you can call or email to learn more about the company.
Leak Prevention in Your Commercial Refrigeration
Refrigerant leaks can be a fundamental challenge for many supermarket operators as they can occur in just about any part of a refrigeration system. Food retail stores can save money and reduce environmental impacts by ensuring that commercial refrigeration equipment is properly maintained.
A typical food retail store leaks an estimated 25% of refrigerant, or approximately 1,000 pounds, annually. In addition to being costly, leaks have significant impacts on the environment, because most refrigerants are greenhouse gases and some are also ozone-depleting substances.Read More
The United States produced about 223.1 billion pounds of milk for human consumption in 2020. The most popular variety is semi-skimmed, accounting for 63% of all milk sales.
Most milk is produced for sales in grocery stores and is packaged in one-gallon (3.8-liter) plastic bottles. The bottles or cartons are stamped with a "sell by" date to ensure that the retailers do not allow the milk to stay on their shelves longer than it can be safely stored.Read More