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What is freezer burn? How to spot it on my food?

Freezer burn happens when the frozen food is dehydrated. This occurs as the liquid inside the frozen food begins to evaporate, leaving dry spots or icy crystals behind. This results your food having dry, rubbery texture and lacking flavour.

Freezer burn situation differs for different food and to different degrees. Generally, when you see ice crystals on your frozen food or grey and dark spot on the texture. Currently, several factors are established that cause freezer burn such as excess air in packaging and fluctuating freezer temperature.

Why does freezer burn happen?

2 main categories of causes that allow freeze burn to occur, broken freezer and user error. Unless your freezer is broken, most of the time freezer burn is caused by user ourselves.

For instance:

  • Opening the freezer too often
    Setting temperature too low
    Packaging the food with too much air
  • Packaging the food with non-airtight bag

How to tell if it was your freezer that is broken then? There are simple telltale signs of malfunction freezer such as:

  • Freezer gasket has become hard, less flexible or loose
  • Freezer makes abnormal loud noises while working
  • Freezer fails to maintain internal temperature consistently
  • Condenser freezes with icy crystal

Not all malfunctions are easy to spot or tell. Thus, it is wise to call a technician for equipment check-up every six months or annually.

How to prevent freezer burn?

..

1. Vacuum the air out

Air is the main reason causing freezer burn. Eliminating the opportunity for moisture to evaporate helps drastically in preventing freezer burn.

Vacuum sealing machine is highly recommended as it gives you the best result especially when you are storing frozen food in bulk. Otherwise, if you are looking for a less pricey option, freezer-safe bags are also available. Pressing all the air out of the bag before freezing.

2. Cool them before freezing them

Never add hot food into the freezer. It generates extra moisture evaporation as the steam evaporates, turn into icy crystals. Thus, always cool your food completely to room temperature or in a chiller until cool then store in the freezer. Ideally, you want the food to be frozen within 2 hours.

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]]> Checklist Run a Commercial Business https://www.frezmac.com/2024/12/30/a-checklist-of-things-you-need-to-run-a-commercial-business/ Mon, 30 Dec 2024 12:38:05 +0000 http://dummy.xtemos.com/woodmart2/elementor/?p=456

Commercial kitchen emphasize on your employee’s workflow, energy consumption, labor cost and food quality. To run a day to day operation, you must aware of what kind of equipment’s you should invest for a commercial kitchen or a restaurant without any hurdles later on. Each individual goal is differ from one another so it applies the same criteria’s on having how big is each one’s goals are and how and what kind of kitchen tools and equipment actually required to meet their need.

Factors that affect your total costs:

Menu

Location

Equipment features

Space Availability

Type of Restaurant

Space Planning

Government Permits

Furniture

1. Refrigeration Units

Any business cannot survive without a proper refrigeration equipment such as chest freezer or a commercial refrigeration equipment which make sure of all the foods, ingredients and other kitchen items are kept at the safest temperature with total hygienic way.

  • Choose the right compressor that meets your need by having the best energy conversation rating. 
  • Choose space and cooling capacity that matches your day-to-day operation.

2.  Commercial Food Processors

 Normally at restaurant type of kitchen, there will be a requirement for us to have frequent use of pureeing, shredding, chopping, grinding and blending separately. To cut the cost and energy, you simply can invest on buying the food processor which does all of those in a single hands. 

3.  Restaurant Cooking Equipment 

Gas or Electric equipment. Essentially, a piece of equipment should be approved by your chefs and staff.
Opt for equipment that you can use for multiple dishes.

4. Storage Racks and Shelving

Storage equipment is offered in different sizes, styles and capabilities

Refrigerated storage: for foods, condiments, spices and other items that need to be chilled. 

Non-refrigerated: keeping kitchen tools and tableware.

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