Meat Cold Rooms Walk-in cold rooms can either make or break a butchery business. Butchers tend to only focus on ambient temperature when it comes to walk-in meat cold rooms. The expensive reality is that humidity is as (If not more) important than temperature especially if it is not maintained at a constant 80% 24/7. […]

Reduce Hanging Meat Weight Losses In Cold Storage. When hanging meat is not stored at the correct humidity (80%) and temperature (2° to 4°C) then the carcass will shrink, shrivel, drip blood, and lose weight – anything between 3% and 5% depending on how long the meat is kept hanging in the cold room. The […]

Cold Chain Humidity & Ethylene Control Polar Africa is a company that has been around since 2008 assisting supermarket retailers in extending the qualitative shelf-life of fresh fruit and vegetables in walk-in cold rooms. Hanging meat weight losses and blood purge in primals/wet-aged meat can also be substantially reduced in meat walk-in cold rooms. Solutions […]

Supermarket Energy Saving Device An energy survey in the food retail sector in the USA in 2015 revealed that superettes and supermarkets spent between 36% and 60% of their electricity bills on refrigeration. Nearer home a 2011 Cape Town University study established that refrigeration made up 45% of a typical supermarket’s energy bill. Display refrigerators […]

Food Spoilage in Walk-in Cold Rooms Walk-in cold rooms in restaurants, convention centres, wedding venues, hotels, boarding schools, butcheries, bakeries, superettes, takeouts, etc typically experience high volumes of food spoilage and/or loss of qualitative condition. 1. Facts versus Fiction Fruit, vegetables, and all food produce (whether fresh or prepared) naturally contain between 85% and 90% […]