Whether you’re moving locations or just expanding, if your business entails dealing with fresh goods that need to be kept cool when in storage, you need to keep those goods at their best condition, regardless of where they are. In this post, we talk about keeping food and beverages cool when moving business.
Mobile cold rooms
In many ways, the transportation of food can be viewed as an extension of storage. A refrigerated truck is essentially a cold store on wheels. There may be additional engineering complications in designing and maintaining such a mobile storage facility, but the food science considerations are much the same. Mobile cold rooms allow businesses to improvise and adapt, and move when necessary. They keep food fresh and drinks cool without the expense of providing a full-on catering service, and can store fresh produce in between time when moving locations or expanding your business.
Acknowledge temperature differences
Different products require different temperatures. For example, vegetables can be stored at 12°C, dairy products are stored just above freezing at 1°C, meat is stored just below freezing at -2°C and ice cream is stored at –23°C. Certain foods—particularly seafood, sensitive pre-cut produce and ready-to-eat products—can become unsafe if not held at appropriate temperatures.
Stock levels for different items
There are 3 factors when it comes to managing refrigerated/frozen stock – the quantity, the sale and storage method. Fast-moving stock items should be purchased in higher quantity and stored in larger volumes whereas slow-moving stock should be kept at a minimal quantity.
Refrigeration at the new location
Ensure you choose the right size for the amount of stock you will hold – too large and you’re just paying for a space to be cold that you’re not even using. Also make sure that all fridges, freezers and cold rooms are filled with as much stock as possible, this reduces cold air lost when doors are opened regularly and also reduce the energy required to cool the fridge to the right temperature.
But remember, don’t overstock because this too leads to wastage. Taking both size and fill limitations into account, good stock management should allow you to maintain minimum stock levels while also meeting the customer demands. Take note that you should turn off lighting overnight for fridges and freezers, which will not only reduce costs, but also reduce the heat that is otherwise generated by the bulbs.