Commercial Refrigerator And Freezer

STANDARD FEATURES of Commercial Refrigerator And Freezer

• BESTTOP ventilated Reach-ins with high functionality for a professional kitchen.

• Wire shelves loading capacity more than 40Kg.

• Self-closing door.

• Integrated stainless steel handle,ensures practical opening of the door that avoids dust and dirt collection.

• Standard with Locks.

• Stable operation at an ambient temperature of 43 degrees Celsius. Climate Class 5.

• Temperature range of -5˚C to 8˚C on refrigerators and -12˚C to -22˚C on freezers.

OPTIONAL FEATURES of Commercial Refrigerator And Freezer

• Adjustable legs.

• Caster Wheels

• Additional shelves.

Equipment Specifications of Commercial Refrigerator And Freezer

Precautions:

1. The food in the refrigerator must be clean and clean. Wash and drain fruits, vegetables and other raw foods before putting them in. Raw fish and chickens and ducks should be cleaned with clean water before putting them in the refrigerator.

2. After using the refrigerator for one to two weeks, wipe it once or twice with a soft cloth soaked in warm water. Do not use washing powder, decontamination powder and gasoline to wipe.

3. Don't store raw and cooked food in one container, and don't keep raw vegetables and fruits in contact with raw meat, fish, etc. to prevent bacterial contamination.

4. There must be a certain gap between the food in the refrigerator, not close to the left, right and back walls of the refrigerator, so that the cold air is convective, and the contents of the refrigerator should not be too full.

5. Minimize the time and frequency of opening the refrigerator door as much as possible to reduce the entry of outside heat. The author understands that the food in the refrigerator should not exceed five to seven days. If the food that is taken out is found to be moldy, spoiled and smelly, it should not be eaten anymore.