ChillZone 0°C to +5°C

A ChillZone by definition is a “temperature controlled” environment used for short-term storage of perishable products in order to maintain their quality and safety so as not to result in a risk to health. Schedule 4 (Temperature Control Requirements) of the 2006 Food Hygiene Regulations requires that In England, Wales and Northern Ireland, foods which are likely to support the growth of pathogenic micro-organisms or the formulation of toxins, be held at 0°C to +5°C unless the products require different temperatures.

ChillZones are also used to remove heat from products to reduce the load on refrigeration systems. Examples of various food types stored in a ChillZone include:

• Dairy Products – milk, ripened soft or semi-hard cheeses, dairy-based deserts, mousses and products containing whipped cream.
• Cooked Products – meat, fish, egg, milk, cereals, vegetables
• Smoked or cured ready-to-eat meat or fish – sliced hams, salamis, bacon
• Prepared ready-to-eat foods – prepared vegetables, salads, fruit salads.
• Uncooked or partly cooked pastry or dough products – pizzas, sausage rolls, fresh pasta.
• Raw materials (meat, pork), ingredients, intermediate products and finished products.

Download the ChillZone Brochure here