Laboratory refrigerators and freezers are used to store a variety of samples and specimens and these can range from tissue samples, blood plasma and other blood products, to vaccinations, viruses, bacteria, chemicals or flammable materials – and each and every one of these needs to be kept in a carefully controlled environment.
At Porkka we manufacture cold chain equipment and commercial appliances, including high grade laboratory freezers and refrigerators suitable for a variety of environments from blood banks to chromatography applications (a process which involves the separation and analysis of the contents of gases and solutions).
The operating requirements for laboratory freezers and refrigerators are notably different compared to standard food storage equipment, and also to the fridges and freezers used for medical and/or pharmacy applications. In this blog we shall look at the six design features that laboratory refrigerators and freezers must have to meet these specialist requirements including security alarms and data logging, and high accuracy temperature control.
Laboratory Refrigerators – Click here to view our range of products.
Spark Proof
Laboratory freezers and refrigerators are often used to store hazardous materials such as flammable and explosive chemicals. If sensitive materials are stockpiled in a refrigerator, it is important that the appliance is designed in such a way that it does not become the source of sparks and present a fire hazard.
Porkka have a line of spark proof models (our Lab Line models) specifically for laboratories that require the storage of gases or combustible materials. Spark proofing not only protects the actual appliance, but also safeguards its contents...and more importantly, eliminates any risk to laboratory staff.
High Accuracy, High Stability Temperature Control
Specialist laboratory appliances require accuracy to within 1 degree as chemicals, bacteria and other substances need to be kept in a controlled environment. Any variations in temperature will upset the biological or chemical make-up of samples used in highly controlled research and test environments, and the consequences of this are both significant and costly – as some sample stocks are irreplaceable. Our appliances provide the vital, high accuracy required in a laboratory environment.
Fridge doors are opened frequently in some laboratories and it is essential that even despite this, the chemicals and samples are kept at a steady temperature, to reduce any wastage and to ensure longevity of the product. With Porkka appliances, fans mounted inside and at the top of the laboratory refrigerators will automatically deactivate upon the door opening, which serves to minimise any temperature changes and to prevent cold air escaping.
High Temperature Range
Laboratory freezers and refrigerators need a much wider temperature range than appliances used for food applications. The temperature on some of our laboratory appliances can vary from -10 C up to + 40 C. Porkka’s line of RF 720 and RF 520 (freezers) for example, have an operating range from -10C to -30C and the RC 520 and the RC 720 (refrigerators) have an operating range from +2C to +40C.
This temperature range is vital for laboratory appliances so they are suitable for a variety of businesses and organisations, from life sciences to laboratory and research sectors. Samples and compounds need to be kept at a precise, even temperature throughout the chamber, to ensure accuracy.
Alarms and Data Logging
Alarms and data logging are important features, to warn if temperature or security is compromised.
As well as alarms on the units themselves, Porkka’s line of laboratory refrigerators and freezers are available with the ability to connect to a general building alarm if required. In addition to this, data logging provides evidence of accurate temperature control, and warns of any time periods where this may have been compromised.
Clean Room Compliant
Specialist laboratory fridges and freezers must meet the high standards required in operating theatres as they are used for a variety of research applications, such as pharmaceuticals, pathology, etc.
Porkka appliances are made from hygienic materials such as stainless steel, polyester coated sheet steel, transparent PVC (shelving) and glass, so they are easy to clean both inside and out. Our appliances are moveable (with castors), or have good clearance from the floor (witth legs), to gain access underneath and behind units for cleaning.
Other features to look out for in a laboratory fridge are smooth surface back walls to prevent the accumulation of dust or bacteria. Internally, specialist lab refrigerators and freezers should have no internal protrusions so as to minimise the opportunities for contamination.
Security
If security is compromised in any way, the effects of this are considerable – in terms of cost and time, and the fact that some samples can never be replaced. Laboratory appliances should therefore have lockable doors to prevent unauthorised access.
Porkka offers different levels of locking security, such as coded locks, for ease of use, or electronic key locks, for precise logging of the time the appliance is opened and to reveal the identity of the person who has opened the equipment.
All Porkka laboratory models meet our strict criteria of security, cleanliness and accuracy, including the LAB 300 and 75 models, the RC 520 and RF 520, the RC 720 and RF 720 and our chromatography refrigerators such as the CT1422 GD and the CT722 GD.
Laboratory Refrigerators – Click here to view our range of products.
Wednesday 22 May 2013
Thursday 2 May 2013
Cold Room Units – Which Type Is Right For Your Food Business?
Cold room units are an essential piece of equipment especially in the food industry. Whether it is food preparation, storage or you run a restaurant or hotel, cold room units provide a safe, hygienic and efficient solution for keeping your food fresh, safe and easily accessible. They provide stability of temperature and help minimize wastage. In the catering industry there are many different types and sizes of business and each will have a different cold room unit requirement. Some smaller food based businesses, such as cafes, would not require larger cold room units, but for those with volumes sufficient to be clearly beyond the cabinet option they are an excellent choice.
Here we will show you which type of cold room unit is best suited to each type of food business and suggest solutions for their cold room unit requirements.
Space available:
The first thing you need to consider when purchasing cold room units is how much space you have available.
Modular cold room units are often the most popular choice for commercial needs. These come in flat packs for assembly on the premises and are often available in a vast array of sizes. They comprise of standard sized panels that interlock easily to construct the floor, walls and ceiling of the cold room unit. You can build any size of modular cold room unit you like using these panels, to fit in with your business. Modular cold room units offer the most convenient option for most food businesses, as they are cost effective and quick and easy to install. Most restaurants or food packaging companies would choose this option especially if they had a reasonable amount of space in which to locate the cold room unit.
If space or money is not an issue then you could commission a made to measure cold room unit to be built for you. This bespoke option is more expensive than a modular flat packed cold room unit but does offer a better variety of sizes for businesses where the space available may be an unusual shape or awkward to fit a standard cold room unit into. These would be ideal in older hotels where rooms are not a standard size or shape.
If space is short but you have a mixture of foods to keep at different temperatures, for example some chilled and some frozen, then a Combi cold room unit would be for you. Combi units are split into two sections. The first is the chiller area for keeping stock cold. This then leads into a freezer area. The different rooms have their own refrigeration units and temperature controls but as they are joined they take up less space than two separate cold room units.
For large scale catering operations an industrial cold room unit would be ideal. These are often vast warehouses purpose built for the refrigeration of foodstuffs. They can store large quantities of stock and have easy access for forklift trucks. Their internal features will have been especially designed for the businesses needs often with storage on racks for pallets and wide doors to assist with stock flow in and out of the cold room unit.
Required temperature:
The temperature you need to store food stocks at is vital for health and safety and the freshness of your products. Wasting stock by keeping it at the incorrect temperature is costly and inefficient. Choosing the correct cold room unit to maximise your stock turn around and storage of goods is vital.
Different foods need to be kept at different temperatures. Pre-prepared meals, dairy items and fresh vegetables can all be stored at +6C. Meat and fish need to be kept at between 2C and 5C and frozen goods of any kind can be stored at -20C.
Catering businesses often need to store their stock at different temperatures. If you have the space and need a lot of storage then separate cold room units for chilled and frozen goods would suit your needs. A combination cold room unit will do the same but take up less room.
Modular cold room units are primarily used just for the storage of chilled food but they can also be used for freezing your food stock too.
Type of food processing:
The type of food processing your business does will also determine which type of cold room unit would be best for you.
If you prepare and cook food on your premises, which needs to be chilled down ready for long term storage in freezers, a blast chiller and freezer cold room unit is exactly what you need. A blast chiller brings the temperature of the cooked food down quickly to a safe level avoiding any multiplication of bacteria. Once the food has reached a chilled state it can then be frozen for use later. This is perfect for companies that supply pre-prepared meals for hotels, restaurants or supermarkets.
In restaurants and hotels where meals are cooked on the premises ready to serve, a modular or combi cold room unit would be your best choice. Both of these can store a variety of raw ingredients or cooked foods such as meat, fish or dairy. Combi cold room units have the ability to hold pre-frozen food such as ice cream, or freeze previously chilled stock.
If your business is processing or distributing food on a commercial scale then an industrial cold room unit that people can work inside, is what you need. Businesses that might benefit from this type of cold room units are retailers, wholesalers, hotels, restaurants and suppliers for hospitals, large canteens and cruise ships.
Requirement for trolley access:
Trolleys or cages are often used in the catering and food preparation industry for carrying trays of food before and after cooking. Rather than loading and unloading these trays individually, it is more efficient if they can be left in the trolleys and the trolleys taken in and out of chillers and cold rooms.
Although an insulated floor in a cold room unit gives you better energy efficiency, which in turn leads to lower fuel bills, having a floor creates a step in the doorway that can be troublesome when it comes to moving trolleys in and out. A floorless cold room unit will grant easy access for trolleys to enter and exit.
However a floor in a cold room unit doesn’t mean you cannot use trolleys at all. Installing a ramp at the entrance to allow access for trolleys can surmount the problem.
Ambient temperatures and frequency of access:
Two other important factors when choosing cold room units are the ambient temperature and the amount your staff will need to go in and out of the unit.
The ambient temperature is the temperature outside the cold room. The higher the ambient temperature (e.g. in warmer climates, during the summer or if located close to cooking areas) the more warmth will enter the cold room whenever the door is opened, and the harder the cold room has to work to maintain required temperatures. This affects the energy efficiency of your cold room unit and may eventually compromise the temperature within the cold room.
If ambient temperature is high and the frequency of access by staff is also high, then your cold room unit may need additional insulation by having a thicker wall, or even an insulated floor. This will add to the installation costs, but should be offset by energy savings over the longer term.
Insulated floors are often required in chiller and freezer cold room units to maintain the correct temperatures. For medium cold room units, insulated floors are not necessary. Remember, an insulated floor does impede trolley access so you have to weigh up the pros and cons for your particular food business.
If you have a business where staff need to enter the cold room unit several times in the course of a working day then a walk in cold room is a good solution. Walk in cold rooms mean personnel can walk directly into the cold room unit and shut the door behind them whilst they unload a delivery or select food stocks for cooking, chilling, freezing or defrosting. Unlike a chiller cabinet, where stock is stacked on top of each other or behind other items, walk in cold room units hold the products on shelving. This makes all your stock easy to see and easy to get to. This means goods are not forgotten and left at the back of the cold room unit and stock rotation is easier to manage, resulting in less waste.
It is important to select the right type of cold room unit as its volume, temperature range and other features will determine and limit the type of operation that a food business can support. It is important to find a manufacturer who can help you determine your requirements and give you the type of cold room unit your business really needs.
About Porrka
Porkka are experts in creating and making commercial refrigeration products such as cold room units Our refrigeration units, cold rooms, chillers and freezers are used worldwide in commercial kitchens, restaurants, and hotels and throughout the catering industry.
Here we will show you which type of cold room unit is best suited to each type of food business and suggest solutions for their cold room unit requirements.
Space available:
The first thing you need to consider when purchasing cold room units is how much space you have available.
Modular cold room units are often the most popular choice for commercial needs. These come in flat packs for assembly on the premises and are often available in a vast array of sizes. They comprise of standard sized panels that interlock easily to construct the floor, walls and ceiling of the cold room unit. You can build any size of modular cold room unit you like using these panels, to fit in with your business. Modular cold room units offer the most convenient option for most food businesses, as they are cost effective and quick and easy to install. Most restaurants or food packaging companies would choose this option especially if they had a reasonable amount of space in which to locate the cold room unit.
If space or money is not an issue then you could commission a made to measure cold room unit to be built for you. This bespoke option is more expensive than a modular flat packed cold room unit but does offer a better variety of sizes for businesses where the space available may be an unusual shape or awkward to fit a standard cold room unit into. These would be ideal in older hotels where rooms are not a standard size or shape.
If space is short but you have a mixture of foods to keep at different temperatures, for example some chilled and some frozen, then a Combi cold room unit would be for you. Combi units are split into two sections. The first is the chiller area for keeping stock cold. This then leads into a freezer area. The different rooms have their own refrigeration units and temperature controls but as they are joined they take up less space than two separate cold room units.
For large scale catering operations an industrial cold room unit would be ideal. These are often vast warehouses purpose built for the refrigeration of foodstuffs. They can store large quantities of stock and have easy access for forklift trucks. Their internal features will have been especially designed for the businesses needs often with storage on racks for pallets and wide doors to assist with stock flow in and out of the cold room unit.
Required temperature:
The temperature you need to store food stocks at is vital for health and safety and the freshness of your products. Wasting stock by keeping it at the incorrect temperature is costly and inefficient. Choosing the correct cold room unit to maximise your stock turn around and storage of goods is vital.
Different foods need to be kept at different temperatures. Pre-prepared meals, dairy items and fresh vegetables can all be stored at +6C. Meat and fish need to be kept at between 2C and 5C and frozen goods of any kind can be stored at -20C.
Catering businesses often need to store their stock at different temperatures. If you have the space and need a lot of storage then separate cold room units for chilled and frozen goods would suit your needs. A combination cold room unit will do the same but take up less room.
Modular cold room units are primarily used just for the storage of chilled food but they can also be used for freezing your food stock too.
Type of food processing:
The type of food processing your business does will also determine which type of cold room unit would be best for you.
If you prepare and cook food on your premises, which needs to be chilled down ready for long term storage in freezers, a blast chiller and freezer cold room unit is exactly what you need. A blast chiller brings the temperature of the cooked food down quickly to a safe level avoiding any multiplication of bacteria. Once the food has reached a chilled state it can then be frozen for use later. This is perfect for companies that supply pre-prepared meals for hotels, restaurants or supermarkets.
In restaurants and hotels where meals are cooked on the premises ready to serve, a modular or combi cold room unit would be your best choice. Both of these can store a variety of raw ingredients or cooked foods such as meat, fish or dairy. Combi cold room units have the ability to hold pre-frozen food such as ice cream, or freeze previously chilled stock.
If your business is processing or distributing food on a commercial scale then an industrial cold room unit that people can work inside, is what you need. Businesses that might benefit from this type of cold room units are retailers, wholesalers, hotels, restaurants and suppliers for hospitals, large canteens and cruise ships.
Requirement for trolley access:
Trolleys or cages are often used in the catering and food preparation industry for carrying trays of food before and after cooking. Rather than loading and unloading these trays individually, it is more efficient if they can be left in the trolleys and the trolleys taken in and out of chillers and cold rooms.
Although an insulated floor in a cold room unit gives you better energy efficiency, which in turn leads to lower fuel bills, having a floor creates a step in the doorway that can be troublesome when it comes to moving trolleys in and out. A floorless cold room unit will grant easy access for trolleys to enter and exit.
However a floor in a cold room unit doesn’t mean you cannot use trolleys at all. Installing a ramp at the entrance to allow access for trolleys can surmount the problem.
Ambient temperatures and frequency of access:
Two other important factors when choosing cold room units are the ambient temperature and the amount your staff will need to go in and out of the unit.
The ambient temperature is the temperature outside the cold room. The higher the ambient temperature (e.g. in warmer climates, during the summer or if located close to cooking areas) the more warmth will enter the cold room whenever the door is opened, and the harder the cold room has to work to maintain required temperatures. This affects the energy efficiency of your cold room unit and may eventually compromise the temperature within the cold room.
If ambient temperature is high and the frequency of access by staff is also high, then your cold room unit may need additional insulation by having a thicker wall, or even an insulated floor. This will add to the installation costs, but should be offset by energy savings over the longer term.
Insulated floors are often required in chiller and freezer cold room units to maintain the correct temperatures. For medium cold room units, insulated floors are not necessary. Remember, an insulated floor does impede trolley access so you have to weigh up the pros and cons for your particular food business.
If you have a business where staff need to enter the cold room unit several times in the course of a working day then a walk in cold room is a good solution. Walk in cold rooms mean personnel can walk directly into the cold room unit and shut the door behind them whilst they unload a delivery or select food stocks for cooking, chilling, freezing or defrosting. Unlike a chiller cabinet, where stock is stacked on top of each other or behind other items, walk in cold room units hold the products on shelving. This makes all your stock easy to see and easy to get to. This means goods are not forgotten and left at the back of the cold room unit and stock rotation is easier to manage, resulting in less waste.
It is important to select the right type of cold room unit as its volume, temperature range and other features will determine and limit the type of operation that a food business can support. It is important to find a manufacturer who can help you determine your requirements and give you the type of cold room unit your business really needs.
About Porrka
Porkka are experts in creating and making commercial refrigeration products such as cold room units Our refrigeration units, cold rooms, chillers and freezers are used worldwide in commercial kitchens, restaurants, and hotels and throughout the catering industry.
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