Fish Storage Cold rooms
Fish storage cold rooms
A walk-in cold store designed to hold raw fish must meet specific criteria to maintain the quality, safety, and freshness of the fish. Key factors include:
1.
**Temperature Control**: The most critical aspect is maintaining the right temperature. Raw fish should ideally be stored at a temperature close to 0°C (32°F) to slow bacterial growth and preserve freshness. Consistent temperature control prevents spoilage and extends the shelf life of the fish. Our units have a temperature range from -5 to +5 and are digitally controlled to ensure the correct storage temperatures with ease of setting adjustments.
2.
**Humidity Regulation**: Fish tends to lose moisture quickly, leading to dehydration and loss of quality. Proper humidity levels (around 85-90%) help prevent moisture loss and maintain the texture and quality of the fish.
3.
**Hygiene and Cleanliness**: A walk-in cold store must be designed with easy-to-clean surfaces to prevent contamination. Fish is highly perishable and can harbor bacteria, so keeping the environment clean is essential to avoid cross-contamination.
4.
**Ventilation**: Good air circulation is necessary to maintain an even temperature throughout the cold store and to prevent any buildup of odors. Proper ventilation ensures that the cold air reaches all areas of the store evenly.
5.
**Organization and Separation**: Fish should be stored in a way that minimizes handling and allows airflow around the product. Separation of different types of seafood, or different batches, is important to avoid cross-contamination, especially if the cold store also holds other food products.
6.
**Material of Storage Racks or Shelves**: Storage racks or shelves should be made from non-corrosive and non-absorbent materials (like stainless steel), which resist moisture and rust and are easy to clean and disinfect. Talk to us about the vast choice of shelving and trolleys.
7.
**Monitoring Systems**: Installing alarms and monitoring systems that alert staff in case of a temperature rise or equipment failure is essential. Fish spoils quickly if the temperature goes above the safe limit. We have a range of options.
8.
**Access Control**: The store should have easy but controlled access to reduce unnecessary openings and maintain a stable temperature. A door strip curtain is always a great choice to include in your specification. Talk to us about your requirements.
9.
**Lighting**: Proper lighting is important to ensure visibility when inspecting or organizing the fish, but it should be minimal to avoid generating excess heat, We offer a range of options.
Adhering to these guidelines helps preserve the freshness and quality of the raw fish while ensuring food safety standards are met.
Here at The Modular Coldroom Company we offer free expert advice on all your Coldroom needs, you can email us at [email protected] or call our team on 0161 713 3085 we offer free nationwide delivery.