How to Use Under Bench Commercial Fridges?


A recent study shows that many Australians are unaware that one must store perishable ingredients, including cold delicacies below five degrees Celsius. Storing food under this temperature can significantly maintain its quality and reduce food wastage in the long run. Many contaminants and illness-inducing bacteria like Listeria monocytogenes thrive in temperatures above five degrees Celsius. Storing food below this temperature prevents the kitchen staff and the customers from getting sick from spoilt food items. Overall, a commercial under bench fridge like scope enhances food quality, reduces the rate of spoilage and prevents food poisoning.

The Importance of Under Bench Fridges and Freezers:

Being tucked under the cooking station in a corner with all the fresh ingredients inside, under the bench fridges like scope are crucial members of the commercial kitchen. The appliance works round the clock and ensures the safety and health of the customers. They are available in all Australian bars, clubs, community kitchens, food trucks, cafes, restaurants, schools and hospitals. They are smart cabins that contain loaded fresh servings and cold storage ingredients. They are handy and maintain the temperature of food items well in the harsh Australian weather that can cross 30 degrees Celsius.

Decentralising Food Preparation and Serving:

An under bench freezer is a compact space designed to store ingredients at freezing temperature. They are storage appliances that snuggle under the counters when the commercial kitchen has limited space to store cool items. It provides the kitchen staff with a convenient option to perform over the counter operations and has easy access to the frozen items during the process. The unique design saves preparation time and space. At bars, cafes, and mobile trucks in Australia, under-the-bench appliances facilitate customers to serve food themselves. It allows the patrons to make their own choice about food and its quantity and reduces the pressure on the kitchen crew to serve them. They can also serve juices, fresh drinks, milk products, canned drinks, mocktails and salads.

How To Safeguard Cuisines Using the Skope

Choose the Right Delicacies to Store in the Fridge.

Commercial kitchens must store all cooked cuisine and perishable ingredients in a refrigerator. The packaged and bottled ingredients have instructions to store them under a specific temperature, open to refrigeration. They must choose which items to keep depending on the need and space availability. Jams, pickles and beverages can survive a day or two without being inside the fridge. However, they must store meat and dairy products in one. Therefore, when the kitchen is its busiest, they can choose to selectively keep items that they need and use the others for instant preparation.

Pick the Quantity and Space to Store Items.

The appliance has segments where the cooling is higher. Therefore, kitchen staff must store the ready to eat delicacies on the shelves above as they can serve these items raw. They must ensure to stock seafood, meats and poultry items in the coldest spaces of the appliance, i.e., the bottom rack in the fridges. They also ensure that the liquids and juices do not drip on other items. If they choose to place liquid or moist items in higher racks, they must cover them appropriately to avoid leakage and cross-contamination. They must store prepared dishes separate from essential ingredients. The staff must also note not to overcrowd the fridge to prevent air from circulating inside the refrigerator that keeps the food fresh. Storing large quantities of an item could prolong the cooling time and result in the multiplication of bacteria. Therefore, they must segregate the food into smaller portions and defrost them as necessary.