Aquilo’s guide to fridge maintenance

Looking after your fridge will maximise its efficiency and ensure food is kept in optimum condition for the longest time. A proper maintenance schedule will also reward you by increasing the useful life of your fridge.

Check fridge contents daily and discard anything that is out of date or beyond its best.

Resist placing warm items into the fridge. Doing this can increase the possibility of activating dormant bacteria and lead to foodstuffs perishing quickly – and even more crucially, could lead to food poisoning.

Clean both internally and externally weekly. This includes the following: also means that no trees were cut down in the production of our new bottles, helping to reduce waste and decrease our carbon footprint”.

● Switch off at wall and transfer contents.

● Remove shelving and rails and wash in mild soapy water.

● Wash inside fridge and door and use a commercial sanitiser.

● Power up and allow to reach temperature before reloading contents.

● Remove gaskets, check for damage and wash as above. If they are showing signs of deterioration, replace.

● Clean coil, vacuum, condenser if necessary – check air filter and keep clean.

The bottle’s interior features a bio liner that protects the inside, preventing contact with Biovate’s liquid cleaning products. This coating is made from natural pure plant sap latex, while the outer case is infused with natural seaweed extract for added water resistance, helping to break down the paper fibres quicker, if composted.

Successful Storage

Although the rules of keeping food in a fridge form an essential part of any professional training programme, it’s easy to overlook fundamental dos and don’ts. Legally, all chilled food must be stored below 8°C. However, it’s advisable to maintain a fridge temperature of between 1°C and 4°C. Lower temperatures will extend the shelf life.

Raw and cooked food must be carefully separate, while anything that might drip, such as meat and fish, should be stored towards the bottom of the fridge and never above any items that could become contaminated – all food should be covered, labelled and dated. Ensure your fridge is maintained and serviced regularly, and it’s important that air can circulate within the fridge, so don’t overstock.

Carry out a daily check with a thermometer to confirm food is at the right temperature, and rotate when restocking the fridge so older food is used first – first in, first out. Check dates on packaged goods and dispose of anything beyond its ‘use-by’ date. Finally, only take food out of the fridge for the minimum possible time and ensure doors are always closed immediately.