Field Trials of a Prototype Indirect Ice Chilled Display Cabinet

Summary

From 1st April 1993, The Food Hygiene (Amendment) Regulations will demand that all pre-cooked and ready-to-eat smoked fish products are stored and displayed at no more than 5 degrees centigrade. A recent Seafish survey showed most existing equipment is not capable of meeting the new temperature requirements. As a result of previous work (Seafish report IR1424) Seafish Technology is currently developing inexpensive storage/display cabinets which use ice to indirectly chill products below 5 degrees.

Author

• R. Watson

Publication Reference No.

IR1426

Publication date

01 March 1993