Idra Tiered Fresh Fish Display
Choosing the right fridge for your fish display in store is very important.Not every fridge is designed to take the same product. Before you choose your display fridges you need to access what you will be storing in each of them. If you want to store Fish or Meat items then you will need a fridge suitable for Fish or Meat as a normal frigerated fridge will not be suitable for these items. This is a simple mistake to make but could be a costly mistake if you purchase the wrong type of fridge. The units are suitable in terms of temperature for displaying fresh meat Temp range: +0°C/+2°C*
Why do you need this type of fridge as it is more expensive than other fridges?
You need a specialist cabinet for display of fresh fish, the mainly reason being that fresh fish as it deteriorates gives off ammonia. If the cabinet is not built for this (specially coated evaporator and pipes) then refrigeration parts exposed to the fish (in the airflow) will rot. Within 6 months you normally have a cabinet that does not work
Many fresh fish counters have a refrigerated deck and you display the fish on ice – as it helps keep the quality. Also food should not be stored in a display cabinet when the cabinet is not in used for serving/ Selling (e.g. overnight).
As with any fresh raw produce - we would advise emptying and cleaning the cabinet on a daily basis.
Things to remember when purchasing your Fish fridge
It is essential to choose the correct fridge for fish because if the unit fails after a number of months as the evaporator or pipes had rotted due to ammonia from the fish, it would not be covered under warranty.
If you are storing smoked fish the Trimco Brabant as they are reliable with temperature sensitive foods, food would need to be removed at the end of the day and stored overnight correctly.
We have a team on hand to help you with any queries you may have on finding the right unit for your business.
Still got questions give us a call on 01 6875772 our team are on hand to help with any questions.
