WHAT YOU ARE NOT TAUGHT ABOUT COLD HOLDING

(FIRST IN A SERIES OF COMMENTS ABOUT COLD HOLDING)


Mid May I was asked to help a restaurant purchase a commercial refrigerator that would hold food at a temperature of between 34F and 36F. The lower holding temperatures were needed because of the frequency of use and the fact that it was also used to cool items properly. I called just about every equipment supplier in RI, Eastern Ct and southern MA. Every knowledgeable sales person gave me the same information. To purchase a refrigerator that would cold hold at those temperatures I would need to view the top 10% priced refrigerators. 

Can you believe that? Ninety % of the commercial refrigerators that are offered can not hold the temperatures that are necessary, in my opinion, to satisfy the requirements required to cool and cold hold food.



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