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Meat Refrigeration

Food-poisoning bacteria can grow and multiply on some types of food more easily than others. Unfortunately, fish, meat and poultry are among those in this high-risk group. Harmful bacteria begin to develop in raw meat from the moment an animal is slaughtered, making storage a time-sensitive process. 

Bacteria multiplies fastest in the temperature ‘danger zone’, which is between 5°C and 63°C. As a result, it’s particularly important to take fish, meat and poultry out of this temperature zone as quickly as possible. 

There’s also the issue of contamination, whereby non-high-risk foods like fruit and vegetables become hazardous through contact with high-risk foods. Add to this the importance of ensuring that meat is cooked thoroughly, and using these ingredients properly becomes a highly complex process.

Safe and appropriate storage can be a big challenge for commercial operations, but food safety is of the utmost importance in these environments.

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