A Summary Report of the Development and Commercial Trials of Indirect Ice Chilled display Cabinets for keeping ooked products below 5 degrees centigrade

Summary: The law currently demands that cooked, smoked and cured products are kept at or below 5oC. In practice keeping these products between 0oC and 5oC is a difficult task. The nature of these products makes them unsuitable for direct icing and mechanical refrigeration will often cause freezing or drying. The majority of retailers struggle to keep products within the legal requirements with existing equipment and practices. There is a need for improved but simple, chill display equipment, especially for use in mobile vans where facilities are often limited. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.
Publication Reference No.: SR442
Publication date: 01 June 1994