PRESERVE YOUR FOOD, PRESERVE YOUR REPUTATION

 Every Commercial Kitchen Designer will stress the importance of absolutely nailing your commercial kitchen refrigeration systems. This is due to the food being the key to your success and if you don’t give the chefs the right tools for the job, the business won’t succeed. In short, if there is anything worth investing in heavily it is certainly refrigeration and storage.

 When it comes to temperature, it is advised to keep your refrigerated supplies between -3 and 3 degrees Celsius. This keeps within the FDA requirements and will be the perfect way of preserving the flavour in your food. To stay on this topic, any faults need to be dealt with immediately and NWCE can certainly do this for you.

 Storage isn’t just in reference to refrigeration, but your cupboards and organisation of your commercial kitchen design. In recent years, shelving and overhead racks have proved how crucial this easy access is. This should also be achieved with your easy to navigate kitchen cupboards, kitchen design and installation carried out by NWCE.

WALK-IN OR REACH-IN REFRIGERATION: HOW WILL YOU USE YOUR STORAGE?

 Before making a decision, one of the important things to establish is what you are looking to get out of your storage. To put simply, you won’t need a Walk-in System if you aren’t planning on bulk buying supplies. Similarly, if you are bulk buying then Reach-in Systems may not be the fit for your kitchen.

 Whilst a restaurant can function using only Reach-in Refrigerators, they are designed to maintain temperatures. By this, we mean that they aren’t supposed to bring food down to those temperatures. In fact, storing hot food in these too often may lead to a bacteria outbreak.

 With this established, the function of your storage will ultimately determine how the installation will be carried out too. For instance there are more intricacies with Walk-in Refrigeration Designs, as shelving and specific features will affect installation.