The Goldilocks principle applies to the production of all food — not just porridge.
When products such as ice cream or chocolate are produced in environments that are too hot, the ruinous effects are obvious.
But overcooling can be just as detrimental — the moisture it produces can ruin an entire batch of valuable food products and dent your reputation as well as your bottom line.
Here are three ways to avoid the damaging effects of overcooling in your facility this winter.
- Check refrigerated and chilled areas
It’s a no-brainer that suboptimal temperatures caused by faulty settings or damaged equipment in these storage and production zones can cause overcooling.
But many operators overlook simple checks and seek a more complex solution.
So ensure that your chilled areas are well-maintained and performing perfectly by monitoring them regularly — by keeping them tip-top you’ll reduce energy costs and increase efficiency.
- Temperature control
Optimised air conditioning helps you keep a keen eye on temperature control issues throughout your site.
And consistent temperatures don’t just prevent overcooling — they ensure product quality remains high and keeps harmful microorganisms at bay.
Without effective air conditioning, the external temperature can also compromise efficiency — so investing in the right solution sustains standards all year round.
- Ventilation
Maintaining optimal ventilation throughout your facility also helps to prevent the negative effects of overcooling.
Poor ventilation causes condensation — which in turn produces mould that ruins food and means staff are too busy with onerous cleaning tasks to concentrate on their core duties.
The appropriate extraction system can be installed with very little disruption to your production processes, so you’ll rapidly see an excellent return on your investment.
Don’t let overcooling compromise fantastic food production — call Penmann on 0113 202 7300 for a customised solution.
