When hiring a portable cold room, fridge trailer, or freezer trailer from us, you can rest assured it will be in top condition. We make a point of keeping our trailers and cold rooms fully maintained and provide installation to ensure you can get the maximum functionality out of our product.
There’s a lot that goes into this process. Over time, ice can build up, trailers need cleaning after their last use, and any fault with the refrigeration technology can be a disaster. Given the range of locations one of our trailers can potentially have to operate in, there can even be additional challenges to meet. For sure, there’s a lot of work at our end, but there are certain responsibilities that have to be left with the client.
Organisation is majorly important in any commercial situation and naturally enough, this is the responsibility of the food service provider. Errors in this department can reduce productivity, damage food, or even risk contamination (with all the serious legal ramifications that can follow therefrom). Good organisation doesn’t just protect against these dangers, but can seriously optimise your food storage, with potential gains for your business. Read on for our top tips on how to organise your refrigeration space.
This is handy trick to keep in mind when storing the contents of your fridge/freezer trailer or cold room. To be honest, it’s something everyone should know, because it arises from one of the most basic principles of refrigeration – air circulation. Your trailer or cold room cools the air inside it, but – technically speaking – it is that actual air that cools your products. This means, quite simply, that this air needs to surround the products. There’s an understandable urge to make most efficient use of your refrigeration space, but by neglecting to leave some space between each individual product (and a good six inches between those products and the walls) your refrigeration functionality could be seriously compromised.
This one can be thought of more as a rule than a tip because if you don’t follow it, you could be in serious risk of food contamination – the ultimate villain of any catering or food service situation. Meat isn’t a dry product, and all manner of marinades and juices are in danger of dripping down and contaminating everything below. Gravity is not your friend here, so store meat on the bottom shelf.
This is a tip as simple as the catchy acronym – First In, First Out. That way, food doesn’t languish unnecessarily, and your chances of spoilage or contamination promptly drop. Simple.
Your refrigeration equipment is working to maintain a temperature. Placing warm produce inside can throw this seriously off balance. Triggering over compensation from the cool equipment or otherwise affecting your ability to keep food at the temperature you want. Let it cool naturally before placing inside.