Frozen storage is one of the most popular methods of food preservation. This is because freezing halts the growth of microorganisms, such as bacteria, yeasts and molds.
But frozen storage also poses a fire risk, as evidenced by the 2017 fire at Buffalo Farms freezer and cold storage in Hammonton, New Jersey. This article will discuss some of the main challenges that warehouse owners and operators face with frozen storage.
Regardless of their contents, all products in frozen storage need to be kept at a consistent temperature to preserve their quality and nutrition. It’s important to monitor and maintain the correct temperatures daily to ensure maximum shelf life.
In addition to keeping foods fresh, proper storage conditions help prevent mold and bacteria growth and protect nutrient content. The best way to control temperatures is by placing thermometers throughout the dry storage area.
While the temperature in a freezer can vary depending on the location and environment, it’s still best to set it to a constant 0degF or lower. To ensure this, place a thermometer between each package of frozen food.
Temperature controls are normally found on the inner sides, kho cap dong at the top center of the door or in a shared compartment between the refrigerator and freezer. Most have dials or arrow keys that allow you to adjust the temperature in degrees.
It’s also helpful to keep a back-up thermometer in the unit in case of a power outage. Make small changes and wait 24 hours between changes to allow your freezer to get used to the new temperature.
Blast freezers, also known as shock freezeers or flash freezers, are an excellent way to preserve food in frozen storage. They freeze quickly, preventing bacteria growth, keeping foods safe for consumers and preserving nutrients in the food, as well.
They are used for a variety of products, including fish, meat and vegetables. Unlike regular freezing, the crystals that form during blast freezing are very small and cause less damage to the food.
This means that a blast freezer can freeze large amounts of food at once, making it easy for caterers or distributors to transport items without losing quality. They can also use blast freezers to cool delicate products before placing them in long-term storage, avoiding cross-contamination problems that can arise in normal freezers.
Having the ability to freeze items quickly allows businesses to produce more, while still maintaining high quality and safety standards. As a result, a blast freezer can help businesses save money on waste and increase sales.
Another important feature of a blast freezer is its airflow. Ideally, the airflow needs to be fast over the surface of the product, but slow on the edges to prevent dehydration. The airflow pattern also needs to break up any heat gradients that could occur on the product.
While frozen storage may seem like a simple space where cold products are stored, there are a number of risk factors that contribute to fires in these environments. These include building materials, electrical systems, refrigerants and other components that create a highly flammable environment.
These hazards need to be addressed in order to prevent fires from igniting and spreading through frozen spaces. It is important to engage a fire protection advisor during the preconstruction phase of any new cold storage facility in order to plan for and install the right fire safety equipment and systems.
Fire protection systems that are designed for frigid temperatures, such as dry and preaction sprinkler systems, are essential to protect these facilities from fires. These are specifically designed to release water only when it is absolutely needed. They also have higher ceiling-only sprinkler approvals and can be fitted with a variety of fire prevention options, such as oxygen reduction.