Meat Shop · −18 to −60 °C
Deep Freezer for meat shop
A hard-top chest freezer for frozen meat, sausages, kebabs and stock that is sold frozen, held at −18 °C or colder.
Shops that sell frozen lines or hold stock beyond a day need reliable frozen storage. A hard-top chest freezer keeps cold air in when opened, offers a lot of capacity for the floor space, and its thick insulation rides out a short power cut. It also lets the shop accept larger deliveries of frozen products without straining the chiller. Keep frozen stock clearly separate from fresh, and label packs with the date they went in.
How to configure it
- Hold it at −18 °C or colder and keep a thermometer inside.
- Use baskets or bins by product so staff find packs without leaving the lid open.
- Label each pack with the date it was frozen and rotate first in, first out.
- Keep it away from the washdown zone and on its own earthed socket.
Mistakes to avoid
- Putting large quantities of fresh warm meat into the freezer at once; it is a holding freezer, not a blast freezer, and slow freezing hurts quality.
- Letting ice build up on the walls until the lid no longer seals.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for meat shop
- Reach-in RefrigeratorA stainless upright chiller behind the counter that holds fresh chicken, mutton and offal in covered trays at the coldest end of its range between delivery and sale.
- Glass Door Refrigerator / Visi CoolerA visi cooler for sealed, labelled ready-to-cook and marinated packs that customers can pick themselves, kept separate from loose fresh meat.
Other businesses using deep freezers
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Deep Freezer for your meat shop.
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