One of the biggest capital expenditures for many food preparation businesses is refrigeration. It’s a key element of ensuring that you can maintain your cold chain, so it deserves some careful consideration.
The Foods Standards Agency (FSA) provides detailed guidance on how to manage and maintain your cold chain.
The consequences of poor cold chain management can range from losing some stock to being closed down entirely if you’re found to be supplying food to the public that is deemed unfit for their consumption. It can also have an impact on your food hygiene rating, a standard that consumers will often look at when considering which food businesses to buy from.
Here are a few things you might want to consider before you make such a huge outlay on equipment. If you’re looking at walk in cold rooms, companies such as https://www.fridgefreezerdirect.co.uk/cold-rooms offer a wide range of integrated and remote options.
Consider your deliveries
What type of foods do you need to store? Is it mainly fresh, predominantly frozen, or a mix of both? If it’s the latter, you may need to look at a combination option, which could impact the size and position of your cold room.
How regularly will you receive deliveries? This will help to determine the size of your cold room based on how much stock you need to hold at any given time.
Location, location, location
The position of your cold room within your premises is crucial. It needs to be within easy reach of your preparation areas so that food can be quickly and easily transported from preparation areas.
You should be prepared to make some compromises. Your delivery schedule or the size of your premises may dictate the size of the cold room you need to buy. It is possible that it will have to be positioned in a certain area that might be slightly further from prep areas than you’d like.
Cold rooms can also be large, noisy beasts that produce a lot of external heat, and this needs to be taken into consideration when you are thinking about where to position it.
When you are looking for a cold room, be sure to consider your food type, delivery schedule, distance from prep areas, space required and available locations within your premises.