How Cold Should It Be? A Fridge & Freezer Guide for Caterers.

What Is the Ideal Temperature for Commercial Refrigeration?

In any busy kitchen, food safety isn’t just a good habit—it’s a legal requirement. Whether you’re working with a walk-in fridge or a compact undercounter unit, correct temperature control keeps food safe and your business compliant.

This guide covers the key temperatures every commercial kitchen must follow—and how to maintain them day in and day out.

Chillers & Fridges: Keep It Cold, Not Frozen

According to the Food Standards Agency (FSA), chilled food must be stored at 5°C or below. However, most commercial fridges should run between 1°C and 4°C. This range helps account for door openings and stock movement.

Tip: Aim for around 3°C. This keeps food safely chilled without freezing items like salad or dairy.

Freezers: The Deep Chill Zone

For frozen food, the target is clear: keep it at -18°C or lower. This temperature stops bacteria from growing and allows long-term storage.

To stay safe, check your temperatures often. Ideally, use a calibrated thermometer instead of relying solely on your unit’s display. If the reading is off, your food safety is too.

Blast Chillers: Rapid Cooling = Safe Storage

If you’re preparing food in advance and need to chill it quickly, a blast chiller is essential. In these situations, speed matters.

The rule is simple: cool food from +70°C to +3°C within 90 minutes.

Why is this so important? Because bacteria grow fastest between 8°C and 63°C—the so-called danger zone. The longer food stays in that range, the greater the risk. Moving it out quickly means safer food and fewer problems down the line.

How to Keep Your Refrigeration Working Efficiently

Even the best fridge or freezer won’t do its job if it’s poorly maintained or overloaded. Fortunately, a few good habits go a long way:

• Avoid overloading. Packed units block airflow and cause uneven cooling.

• Cool hot food before storing. Putting hot items inside raises the temperature for everything else.

• Inspect door seals regularly. Damaged gaskets let cold air escape and waste energy.

• Leave space between items. Proper spacing allows cold air to circulate efficiently.

• Keep doors shut. Limit how long doors are open, especially during service.

These simple practices help your units maintain safe temperatures without overworking the motor.

Quick Reference Guide

Why It Matters

Proper temperature control doesn’t just protect food—it protects your reputation. It reduces waste, improves consistency, and ensures you meet safety standards every time.

Most importantly, it gives Environmental Health Officers one less thing to worry about when they walk through your door.