Meat Shop · +2 to +10 °C
Glass Door Refrigerator / Visi Cooler for meat shop
A visi cooler for sealed, labelled ready-to-cook and marinated packs that customers can pick themselves, kept separate from loose fresh meat.
More meat shops now sell vacuum-packed or tray-sealed ready-to-cook lines, and these sell better when customers can see them. A glass-door cooler gives these packs a lit, self-service display while the loose fresh meat stays in the stainless chiller behind the counter. Because the packs are sealed, the display carries less contamination risk than open meat, but they still need to be held at the cold end of the band. Double-glazed doors help keep the display clear in humid weather.
How to configure it
- Run it at the coldest setting, about +2 °C, and check pack temperature with a probe.
- Stock only sealed, labelled packs here; loose meat belongs in the solid-door chiller.
- Rotate by use-by date so the oldest packs are at the front.
- Keep the cooler away from the cutting area and out of direct sun.
Mistakes to avoid
- Running the cooler at a beverage setting, which is too warm for raw meat products.
- Mixing soft drinks and meat packs in the same cabinet, with drinks restocked warm and opened constantly.
The visi cooler range
Visi coolers and glass-door merchandisers that keep stock cold and on show. Full-height, countertop and compact units, with LED lighting and clear double glazing for shops, cafés and beverage counters.
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.
- Deep FreezerA hard-top chest freezer for frozen meat, sausages, kebabs and stock that is sold frozen, held at −18 °C or colder.
Other businesses using visi coolers
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Visi Cooler for your meat shop.
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