Refrigerated Cabinet

Introduction and Meaning

A refrigerated cabinet is an essential piece of equipment for optimal food storage in the HO.RE.CA. (Hotellerie, Restaurant, Catering) sector. Designed to maintain controlled temperatures, it ensures the freshness and safety of ingredients, preventing bacterial growth.

Used in restaurants, pastry shops, butcheries, supermarkets, and catering services, a refrigerated cabinet preserves perishable foods such as meat, dairy products, vegetables, and frozen goods while complying with HACCP food safety regulations.

Technical Features and Differences

Refrigerated cabinets vary in capacity, type of refrigeration, operating temperature, and construction materials.

Types of Refrigerated Cabinets

• Positive Refrigerated Cabinets (+0°C / +10°C): Ideal for storing dairy products, vegetables, fresh meat, and fish.

• Negative Refrigerated Cabinets (-18°C / -22°C): Used for storing frozen products and ice cream.

• Dual Temperature Cabinets: Models with separate compartments for different temperatures, offering versatility in professional kitchens.

• Ventilated vs. Static Refrigeration:

  • Ventilated: Ensures even cold distribution, preventing condensation and maintaining a constant temperature.

  • Static: Maintains a more natural temperature, ideal for preserving products sensitive to humidity.

Summary Table of Specifications

Applications and Best Practices

Refrigerated cabinets are widely used in various professional food service and food industry environments.

Where Are They Used?

• Restaurants and pizzerias: Storing fresh and frozen ingredients.

• Butcheries and fish markets: Keeping meat and fish at the correct temperatures.

• Pastry shops and ice cream parlors: Preserving the quality of doughs, creams, and confectionery products.

• Supermarkets and food stores: Displaying and storing fresh products.

How to Choose the Right Model?

✔ Capacity: Evaluate the available space and the quantity of products to store.
✔ Refrigeration type: Ventilated for even temperature, static for delicate products.
✔ Energy efficiency: High energy class models reduce operating costs.
✔ Structure and materials: Stainless steel ensures durability and optimal hygiene.
✔ Extra features: Digital temperature control, automatic defrosting, glass doors for visibility.

Frequently Asked Questions (FAQ)

Q: What is the difference between a ventilated and a static refrigerated cabinet?
A: A ventilated model distributes cold air evenly, while a static one maintains a more natural and stable temperature.

Q: Is a positive or negative refrigerated cabinet better?
A: It depends on the use: positive cabinets are ideal for fresh food, while negative ones are better for frozen products.

Q: How can I maintain my refrigerated cabinet efficiently?
A: Regularly clean filters and seals, avoid overloading, and periodically check the temperature settings.

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