All of Ristoattrezzature's professional catering equipment such as stainless steel refrigerated cabinets, freezers, chest free zers and freezers are essential items for blast chilling, refrigerating, freezing and maintaining the low temperature of those foods that need to be stored in cold environments, to leave their organoleptic properties unaltered.
The positive, negative and mixed refrigerated cabinets you will find in our online shop have different capacities and features: you can choose between vertical refrigerated cabinets with one, two or three doors (also available in glass), with AISI 304 stainless steel, 430 stainless steel and white epoxy painted sheet metal structure with ABS interiors, low-consumption refrigerated cabinets and horizontal chest freezers with sliding glass doors. All models are equipped with a convenient digital thermostat to monitor the temperature and ensure the correct storage environment is maintained for your food.
Some of these refrigeration cabinets are equipped with 4 castors with brakes for easy cleaning and, as an option, 4 height-adjustable feet in steel (150mm +/- 30mm) or plastic (100mm). Internal food storage grids and rails can be integrated or purchased separately as an option.
In many of the items on sale, the defrosting and evaporation of condensation takes place automatically, by stopping the motor: in this case, it is the heating element, located behind the evaporator, that produces the heat necessary to melt the frost. In a nutshell, the water produced is collected by a conveyor and transported to a tray located at the rear of the machine, above the compressor, which will finally evaporate it with its heat.
What is the difference between positive and negative refrigerated cabinets?
- Positive refrigerated cabinets: they have a temperature between 0° C and 18° C and are mostly used for storing products. They provide an appropriate environment for the storage of many 'fresh' foods by ensuring constant temperatures and low humidity values through low heat loss insulated enclosures.
- Negative temperature refrigerators: have a temperature range of 0° C to -28° C and are used for refrigeration, freezing and deep-freezing. They provide an appropriate environment for storing and freezing food with tight control of temperature, humidity and internal atmosphere through insulated enclosures with even less heat loss.
Refrigeration, freezing and blast chilling
Refrigeration, freezing and blast chilling are the main methods used by professional chefs and cooks to preserve food, delay the inevitable spoilage of raw materials and avoid the development of bacteria harmful to humans.
Refrigeration is a food preservation method that consists of keeping products at a low temperature, without freezing the water inside the food. To do this, they are kept at a temperature of between 0°C and 10°C. In addition to temperature, the storage environment must also be taken into account, especially humidity: an unsuitable space can lead to unpleasant consequences such as: loss of product characteristics, development of harmful micro-organisms, withering or browning. Keeping the appliances perfectly clean will ensure proper air circulation inside the cells or walls, which is essential for the machines to function properly.
Freezing is the technique of preserving food by significantly lowering the temperature of the product. It develops through two stages: nucleation, whereby ice crystals are formed, and growth, whereby the crystals become larger and larger. In order to freeze food, the food needs to be brought to a temperature of between -18° and -25°C: these numerical values are the ones that guarantee maximum safety in the preservation of all types of food, whether raw or cooked. Furthermore, it is important to know that, on an industrial level, the temperature is only considered blast chilled if it can be maintained at around -30°/-50°C: this is the case when rapid freezing or deep-freezing of food occurs, by definition.
Blast ch illing is a specific procedure carried out using a machine, called a blast chiller, which allows food to cool rapidly: in about 90 minutes, the internal temperature of the food drops to around 3°, ideal for proper storage. The rapidly induced cold acts with a bacteriostatic capacity, preventing germs from proliferating. The product can also be frozen in order to keep the organoleptic properties of the food intact.
This preservation technique serves to
- Lower the temperature of cooked food before subjecting it to freezing;
- Reduce the temperature of raw food to avoid health risks;
- Minimise the possibility of bacterial contamination of the product;
- Preserve the properties that the food possesses, preventing them from being lost with the passage of hours or days;
- Avoid the easy and quick spoilage of food, and the consequent waste of money and food.
How to ensure good insulation for refrigeration?
Rigid polyurethane insulation foams contribute greatly to sustainability and eco-design by reducing the energy required to keep refrigerators and freezers cold. The insulation efficiency of polyurethane foams is a key property for the low-temperature preservation of food during processing, storage and distribution to customers. Without using polyurethane for insulation, approximately 50 per cent of the world's food would decompose, severely affecting our lives and economic activity related to food production. Even when small amounts of the material are used, excellent insulation is achieved, leaving the consumer with greater safety in the use of household appliances.
Which refrigeration and freezer cabinets can I find at Ristoattrezzature?
At Ristoattrezzature you can buy hundreds of functional and top quality refrigeration and freezing equipment such as:
- Steel cabinets - from 1400 to 400 lt
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- Low energy steel cabinets - from 1400 to 700 lt
Would you like to receive information on Ristoattrezzature's professional equipment?
Contact us now to realise your dream of setting up the venue you have always wanted. Buying on Ristoattrezzature has never been so easy and safe!
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