It's certainly been a wild ride, and we still have a few days to go. The year 2021 will go down as one that saw many challenges, as well as so many solutions. Here at RDT, that's the way we look at things, by focusing on the solutions.
Freezer burn can be one of the biggest contributors to food waste in commercial kitchens and dissatisfied customers. From poor flavors to decreased profits, there are many harmful effects of freezer burn that can negatively impact restaurants and other types of foodservice operations.
Just a few degrees can separate food waste from profitable food. Store food in temperatures that are too warm and it will spoil. Store food in frozen conditions for too long and you run the risk of freezer burn. However, all that costly food waste can be eliminated through proper storing conditions in a commercial freezer. Which begs the question, are you saving money by maintaining the quality of the food in your walk-in freezer?
There's nothing worse than pulling out a cut of meat from the walk-in freezer during dinner prep, only to find that it's covered in freezer burn spots. But what does freezer burn actually mean, and what are the five most harmful effects of freezer burn in a restaurant or commercial kitchen?
The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.
Many people look at frost in a walk-in as a good thing. It means it’s properly cooling, right? Wrong. Frost in a walk-in can have detrimental effects on your commercial kitchen.
One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.