COLD FOOD STORAGE KITCHEN EQUIPMENT: The quality of the food you serve depends to a great degree on refrigeration kitchen equipment. By keeping foods cold, usually below 40oF (5oC), the refrigerator (known in the trade as the ‘cooler’ or the ‘box’) guards against spoilage and bacterial growth. Freezers are used to hold foods for longer times, or to store foods purchased in frozen form. There are so many sizes, models, and designs of refrigeration equipment that it would be futile to try to describe them all. To enable refrigerators and freezers to work at top efficiency, observe the following rules: Place items far enough apart and away from inside walls of refrigerator so that cold air can circulate. Freezers, on the other hand, work most efficiently when they are full. Keep the door closed as much as possible. When storing or removing an item, do it quickly and shut the door. Keep stored foods well wrapped or covered, to prevent drying and transfer of odours. Keep refrigerators spotlessly clean.