In large establishments it is necessary to have refrigerated space at different temperatures.
(i) The cold rooms may be divided into separate rooms, one at a chill temperature for storing salads, fruits, certain cheeses; one for meats, poultry, game and tinned food which have to be refrigerated; one for deep- frozen foods. Frequently, the cold room storage is designed so that the chill room, the cold room and the deep-freeze compartment lead on from each other.
(ii) Refrigerated cabinets, thermostatically controlled to various desired temperatures, are also used in large larders.
(iii) Deep-freeze cabinets are used where a walk-in, deep-freeze section is not required and they maintain a temperature of – 18°C (-0″F). Deepfreeze cabinets require defrosting twice a year.
(iv) Walk in Refrigerator – 300-400 meals/day.
(v) Reach on refrigerator- located adjacent to preparation & production equipment.
Built in under table counters.
(vi) Pan through Refrigeration units.
(vii) Frozen foods – 23.3° to -28.9°C.
(viii) Refrigerated space for thawing purpose.
Throwing space to handle one adjusted production.
Keep foods covered in refrigerated storage to prevent these from drying, prevent odours from one food to another.
(ix) Dry Storage the outside temperatures are too high as is sometimes in tropical countries, then the temperature of the store may have to be brought down by air cooling, or the length of storage time of commodities is reduced.
Dry storage is suitable for non-perishable and semi-perishable commodities, the latter being stored for a shorter time.
This store is mainly for the storage of some semi-perishable and all non-perishable items. The manner in which different foods are stored depends on the quantities in which they are brought and the type and size of the storage space.
While most non-perishables can be stored together in a storeroom, some semi-perishables like under ripe fruits and vegetables, potatoes and onions, bread and eggs require separate ventilated storage facilities. Fruits and vegetables need to be stored for ripening.
Firm green tomatoes, under ripe bananas, lemons and other citrus, require a temperature of 180C to 240C while potatoes and onions require a temperature of 4.40C. The latter must, however, be put into storage at 100C to 15.50C, like breads and bakery products. Where space allows, fats and oils should be stored away from the rest of the food.