The recent announcement by the CEO of 1time low-cost airline that the company was losing in excess of R 70 000 per month in food spoilage highlights the fact there are huge losses being experienced in many companies in South Africa, from the staff canteen cold room, to the hotel kitchen, restaurant, supermarket, butcher, baker, hospital kitchen, all the way to the food production cold chain.

Some of these losses are so common that they are merely written off as a “cost of doing business”. For example butchers know that the meat hanging in their cold room is losing weight every day but they accept same and factor it into their profit and loss accounts.

Management, quality assurers, food and beverage, executive chefs, food safety, logistic and procurement personnel all have a crucial role to play in reducing their own or their employer’s food input costs.

Polar Africa humidity and bacteria control filters installed in cold rooms go a long way to substantially reducing and even eliminating food spoilage by extending the shelf-life of all refrigerated food items (meat, fish, chicken, fruit, vegetables, berries, pastry, cakes, dairy products, etc.) by 50% to 300%. Hanging meat weight losses can be reduced by 40% to 50%.

More good news is that cold room compressor energy consumption can be reduced by 10% to 20%; compressor maintenance costs by 50%; and in the event of a power outage, and there is no back-up generator available, cold room food stocks can be maintained for 12 hours in perfect condition!

Fact or fiction?

Give us a call for a free trial to demonstrate that our boast is fact and not fiction!