SUPERMARKET REFRIGERATION
Keep cool and store fi sh
Williams off ers advice on the safe storage of fi sh – and the point of a dedicated fi sh cabinet.
It needs precisely calibrated equipment to reduce and manage these issues.
S
toring fi sh requires specially designed equipment with precisely controlled temperatures in order to ensure that it remains in peak condition for as long as possible. Fish is more delicate than other proteins, and if stored incorrectly it can aff ect the taste and texture, allowing dangerous bacteria to form, putting your customers at risk. If it’s not kept at a certain temperature it releases ammonia quicker, likely damaging your equipment. It needs precisely calibrated equipment to reduce and manage these issues. Williams knows that there’s a need for a wide selection
of refrigeration equipment for specifi c applications, and its range includes models designed to suit the storage of fi sh. Here the company off ers advice on refrigeration and fi sh.
Fresh Fish Before being refrigerated, whole fresh fi sh needs to be
rinsed in cold water to remove any loose scales and dirt, before being patted dry with paper towels. This removes any of the protective slime fi sh secrete and will help to prepare it for cooking. To keep fi sh fresh for as long as possible it needs to
be stored within -2 / +2°C. Standard refrigeration runs at 3-4°C, at which temperature the shelf life of the product is greatly reduced as well as causing the increased release of ammonia. This is corrosive to metals like aluminium and copper, and if a standard refrigerator is used this will lead to degradation of the cabinet’s interior and refrigeration system and could lead to costly refrigerant leaks. Also, wet, raw fi sh can be very heavy, and standard equipment may not be sturdy enough to hold it. Garnet FG1T / FG2T and FZ18 feature stainless steel
throughout the interior, with the liner evaporator integrated into the structure leaving the entire internal space is wipe clean. Copper piping serving the evaporator is protected from exposure to ammonia by being positioned within the insulation foam surrounding the interior. No internal fans or fi n coil evaporator reducing the risk of corrosion and maintenance. To ensure they can handle the extra weight of fi sh, specialist cabinets need to be constructed with a higher load capacity than standard units, with a robust internal frame for holding containers. Slime trays are important, too. The Zircon is supplied with seven easy clean polypropylene trays which come with removable slime trays that catch any residual liquids that fall off the fi sh. These have holes in the bottom so fi sh are not left to sit in their juices, helping to keep them in peak condition. The Garnet G1T is fi tted with 8 (2 X 1 gastronorm) 100mm stainless steel containers while the two door G2T comes with 16 (2 X 1GN), each with its own slime tray. Fish cabinets are fi tted with a standard waste drain on the base of the unit that allows it to be connected to the main drain.
24 October 2024 •
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