The professional freezer tables we have selected for you are catering equipment with hinged doors and shelves for storing food at low temperatures. They are the ideal items for use inside pastry or bakery workshops, pizzerias, restaurants, butcher's shops, hotels and all those establishments where specific hygiene procedures must be complied with in accordance with the law. For this reason, the work surface of these tables is made of AISI 304 stainless steel and the structure is made of stainless steel 430, the materials most suitable to come into contact with food and with the best resistance over time.
The tables have variable dimensions to satisfy all your space requirements and are equipped with feet that can be adjusted and extended by +/- 5 cm; furthermore, it is possible to purchase together with this equipment, as an additional option, kits complete with 4 swivel castors to make cleaning and sanitising operations easier in the environments in which they are positioned, grids, guides and drawer units. Operating temperature, cooling method and capacity vary according to the model chosen.
Our worktops have a thickness of 8 tenths; the structure related to the legs or fixing brackets, on the other hand, has a thickness of 15 tenths.
Furthermore, in both refrigerating and freezing tables, the internal compartment is a single one and there are no separate compartments divided by each door: this is to allow the appliance to cool only one compartment homogeneously, even though it is designed to have several opening doors.
Refrigeration and freezing: what are the differences?
Refrigeration, freezing and blast ch illing are the main methods used by professional chefs and cooks to preserve food, delay the inevitable spoilage of raw materials and prevent 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, food is kept at a temperature of between 0°C and 10°C.
Freezing is a food preservation technique that aims to preserve 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 to be lowered if it can be kept around -30°/-50°C: this is the case when rapid freezing or deep-freezing of food occurs, by definition.
How to clean the stainless steel of professional food freezing equipment?
Although stainless steel is extremely resistant, you should not use abrasive sponges or aggressive detergents. White vinegar is a product that is very often used for cleaning kitchen worktops: mixed with water, it is the ideal ingredient to make all stainless steel surfaces shine and remove unpleasant odours left by food residues on the table.
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