IDENTIFY YOUR REFRIGERATOR. | BUSINESS CATERING & Restaurant
Refrigerator commonly used in the field of Restaurant, catering, or in the cafeteria has three types: 1. Refrigeration Domestic (home) 2. Commercial Refrigerator who has one door and 4 door. and 3. the cold room is used in large scale catering teddington hands sector such as hotels, restaurants or canteens Chain factory with many employees. Refrigerator play a large role in the field of food or even at home. Refrigerators random function can prevent wastage and maximize the life of a food ingredient. Refrigerators typically have two different room temperature. The top of the fridge at home is part of the lowest temperature between teddington hands 0 to -18 degrees centigrade held conditioning freezing (cold). Bottom of the refrigerator will work as part of a cold temperature (cool), it was at a temperature between 0 degrees centigrade to +5 degrees centigrade. It is different with commercial teddington hands refrigerators upper chamber cooler temperatures and the bottom is room for freezing temperatures. teddington hands Commercial teddington hands refrigerator must be installed and fitted with jangasuhu to determine the groceries you are in a safe temperature. teddington hands If your refrigerator is not equipped with a thermometer to get a thermometer kitchen bersekil +15 to -30 centigrade.
1. Determine all the food that was cooked teddington hands closed containers. Cooked food if it is not closed will cause it to dry out quickly. Need to remember the air in your refrigerator is very dry, this will affect the quality of the food, flavor and aroma of the food will change due to other foods stored aroma mixed.
2. It should be remembered, cold temperatures found in your refrigerator will not add the quality of food stored and will not kill any harmful bacteria found in food but cold temperatures (low) can only help slow down the process of enzyme ingredients that help retard bacteria in these foods. This process can also help maintain the taste, quality, texture does not change and the 'general help food is safe to eat even in the long term.
3. Do not hesitate inputs that are hot dishes directly into your refrigerator. The main function of the refrigerator is cooling in the temperature of the food to be safe from harmful bacteria. If rapid cooling is done in the refrigerator, we can slow down the growth of bacteria in the food. Bacteria multiply rapidly in the temperature zone +5 degrees to 60 degrees centigrade. This is a great danger zone temperature teddington hands to foodstuffs and is called the "Temperature Danger Zone". If you let the dishes cooked in this temperature zone, after 2 hours, the possibility of bacteria multiply rapidly in your food. Conditions 2 hours is most important. If the Normal Temperature Zone is ignored, the risk is high mat. We often hear of food poisoning in school canteens but knowledge about the "Zone Temperature Bahay a" ignored. School canteens are rarely supplied with "BinMerry" (heating dish) to resist this danger temperature zone. Imunusasi children against harmful bacteria lower than adults. All the canteen operators should pay serious attention on the "Temperature Danger Zone".
4. If you need to store the food was cooked in large quantities, make sure sequestered in small containers and depth (height) of the container should be less than 3 inches. Ensure teddington hands ongoing efforts to make the fridge you can always capture all the dangers of bacteria in your food materials.
5. Do not "over-loading" or traffic areas of your refrigerator. Refrigerators should have good air space for ventilation. Good ventilation can determine your refrigerator space have uniform temperature in each room. Raw foods are cooked and uncooked food ingredients yan get separated. Determine the coldest shelf used for foodstuffs which require lower temperatures. Leaf vegetables noteworthy because low temperatures will absorb moist vegetables and vegetables quickly become shriveled and burns. To avoid this it is necessary vegetables and foliage should be kept wrapped in paper or plastic wrap to keep moist not easily absorbed and becomes dry.
6. Food that has been cooked to be kept in the refrigerator, stored in the refrigerator as soon as possible, at least after 2 hours of exposure at room temperature to slow the growth of bacteria. If the room temperature is higher than 27 degrees centigrade get input before 1 hour.
7. A refrigerator should be cleaned at least 3 weeks. Remove all the contents teddington hands of the fridge but need
Refrigerator commonly used in the field of Restaurant, catering, or in the cafeteria has three types: 1. Refrigeration Domestic (home) 2. Commercial Refrigerator who has one door and 4 door. and 3. the cold room is used in large scale catering teddington hands sector such as hotels, restaurants or canteens Chain factory with many employees. Refrigerator play a large role in the field of food or even at home. Refrigerators random function can prevent wastage and maximize the life of a food ingredient. Refrigerators typically have two different room temperature. The top of the fridge at home is part of the lowest temperature between teddington hands 0 to -18 degrees centigrade held conditioning freezing (cold). Bottom of the refrigerator will work as part of a cold temperature (cool), it was at a temperature between 0 degrees centigrade to +5 degrees centigrade. It is different with commercial teddington hands refrigerators upper chamber cooler temperatures and the bottom is room for freezing temperatures. teddington hands Commercial teddington hands refrigerator must be installed and fitted with jangasuhu to determine the groceries you are in a safe temperature. teddington hands If your refrigerator is not equipped with a thermometer to get a thermometer kitchen bersekil +15 to -30 centigrade.
1. Determine all the food that was cooked teddington hands closed containers. Cooked food if it is not closed will cause it to dry out quickly. Need to remember the air in your refrigerator is very dry, this will affect the quality of the food, flavor and aroma of the food will change due to other foods stored aroma mixed.
2. It should be remembered, cold temperatures found in your refrigerator will not add the quality of food stored and will not kill any harmful bacteria found in food but cold temperatures (low) can only help slow down the process of enzyme ingredients that help retard bacteria in these foods. This process can also help maintain the taste, quality, texture does not change and the 'general help food is safe to eat even in the long term.
3. Do not hesitate inputs that are hot dishes directly into your refrigerator. The main function of the refrigerator is cooling in the temperature of the food to be safe from harmful bacteria. If rapid cooling is done in the refrigerator, we can slow down the growth of bacteria in the food. Bacteria multiply rapidly in the temperature zone +5 degrees to 60 degrees centigrade. This is a great danger zone temperature teddington hands to foodstuffs and is called the "Temperature Danger Zone". If you let the dishes cooked in this temperature zone, after 2 hours, the possibility of bacteria multiply rapidly in your food. Conditions 2 hours is most important. If the Normal Temperature Zone is ignored, the risk is high mat. We often hear of food poisoning in school canteens but knowledge about the "Zone Temperature Bahay a" ignored. School canteens are rarely supplied with "BinMerry" (heating dish) to resist this danger temperature zone. Imunusasi children against harmful bacteria lower than adults. All the canteen operators should pay serious attention on the "Temperature Danger Zone".
4. If you need to store the food was cooked in large quantities, make sure sequestered in small containers and depth (height) of the container should be less than 3 inches. Ensure teddington hands ongoing efforts to make the fridge you can always capture all the dangers of bacteria in your food materials.
5. Do not "over-loading" or traffic areas of your refrigerator. Refrigerators should have good air space for ventilation. Good ventilation can determine your refrigerator space have uniform temperature in each room. Raw foods are cooked and uncooked food ingredients yan get separated. Determine the coldest shelf used for foodstuffs which require lower temperatures. Leaf vegetables noteworthy because low temperatures will absorb moist vegetables and vegetables quickly become shriveled and burns. To avoid this it is necessary vegetables and foliage should be kept wrapped in paper or plastic wrap to keep moist not easily absorbed and becomes dry.
6. Food that has been cooked to be kept in the refrigerator, stored in the refrigerator as soon as possible, at least after 2 hours of exposure at room temperature to slow the growth of bacteria. If the room temperature is higher than 27 degrees centigrade get input before 1 hour.
7. A refrigerator should be cleaned at least 3 weeks. Remove all the contents teddington hands of the fridge but need
