What are the best temperature settings for a commercial refrigerator or freezer?

Fish and seafood – refrigerate between -1°C and 1°C 

Fish and seafood are highly perishable and must be stored at temperatures just above freezing to maintain freshness and safety. These foods are particularly vulnerable to bacterial spoilage, and they can be very dangerous when certain bacteria begin to grow. 

Fish and seafood are incredibly delicate, and keeping them just above freezing helps to lock in freshness and prevent the growth of harmful bacteria. 

And seafood shouldn’t usually be frozen. However, sometimes it’s unavoidable. Since it’s more perishable than meat, you should also store it at -20°C or colder. 

Ready-to-eat meals – refrigerate between 0°C and 5°C 

Store ready-to-eat meals, such as pre-packaged salads, prepared entrees, or leftovers, at 5°C or lower. Of course, the lower end is safer. This prevents bacterial growth and ensures food safety. These meals often contain perishable ingredients, such as meats, eggs, dairy, or vegetables, which can spoil quickly if not stored at the proper temperature. 

The main danger with ready-to-eat meals is in the aptly-named ‘danger zone’. You have to get the internal temperature down to 5°C as quickly as possible after cooking (within a two-hour window). A blast chiller is extremely useful here. Consume ready-to-eat meals like casseroles, soups, or salads within the recommended timeframe (typically two to three days) to ensure both taste and safety. 

Condiments and sauces – refrigerate between 0°C and 5°C 

Once opened, many condiments and sauces, especially those with egg, dairy or oil-based ingredients (like mayonnaise), become perishable. Refrigerating these items prevents spoilage and maintains their flavour. It also slows bacterial growth, which is particularly important for cream-based or vinegar-based sauces, such as mayonnaise or salad dressings. 

Before opening, some condiments can be stored at room temperature. Always check the labels and, if any doubt, put them in the fridge. 

Eggs – refrigerate between 0°C and 5°C (if refrigerated) 

While eggs don’t need to be refrigerated initially, once they’ve been chilled, they must stay in the fridge to remain safe. 

In America, eggs are washed before being put on sale. Since egg shells are porous, there’s a high risk the bacteria like Salmonella penetrates into the white and yolk, and thus into your food. That’s why eggs are refrigerated in American supermarkets. Like the rest of Europe, the UK doesn’t wash eggs before putting them on sale. That’s why our eggs are sold and stored at room temperature. However, if you do put eggs in the fridge, they must stay in the fridge until consumed. 

Tofu – refrigerate between 0°C and 5°C 

Tofu and other plant-based proteins are high in moisture, making them especially prone to spoilage if not refrigerated. Tofu should be kept in water in an airtight container in the refrigerator, and that water should be changed daily. Keeping these products chilled helps preserve their freshness and texture, particularly when purchased fresh. 

 

Beverages (non-dairy) – refrigerate between 4°C and 7°C 

Storing beverages at the right temperature keeps them refreshing. In other words, it’s good for marketing. For example, fizzy drinks, bottled water, and beer or wine (using a wine chiller) are best enjoyed cold. Of course, that means you need refrigeration. 

These bottles should be stored away from perishable items to avoid any cross-contamination risk. 

Beverages (dairy- or fruit-based) – refrigerate between 0°C and 5°C 

Then there are fruit juices and dairy drinks (like milk or smoothies). These more prone to spoilage and bacterial growth if kept at warmer temperatures. Keeping them chilled between 4°C and 7°C helps maintain their freshness, flavour, and nutritional value. 

Smoothies and fruit juices should be consumed within a few days of being made to ensure quality. 

Dairy-filled pastries and cakes – refrigerate between 0°C and 4°C 

Some pastries and cakes contain cream, custards or other dairy-based fillings. The dairy inside spoils quickly if left at room temperature. Once again, that means refrigerating. Keeping these products cold helps preserve the safety, texture and taste of the product by preventing the growth of harmful bacteria. 

However, plain baked goods like bread or muffins, which don’t have perishable fillings, are usually fine at room temperature. They’ll maintain that same freshness and softness without needing any cooling. Of course, you must still abide by food safety laws and best before dates. 

Doughs and batters – refrigerate between 4°C and 5°C 

Many doughs and batters contain dairy or eggs, perishable items. That means the dough or batter will spoil and grow bacteria if left at room temperature. Refrigerating them keeps the ingredients safe and controls the fermentation process for doughs, which affects the final texture. 

Bread dough benefits from refrigeration because of slow fermentation. Some recipes specifically call for it, like focaccia, baguettes, sourdoughs, or brioches. Refrigeration slows the fermentation process, which enhances the bread’s final flavour and texture. 

Safe temperature settings for a commercial freezer 

Your commercial freezer should be set at -18 °C. This allows it to safely store almost all foods, including raw meat, frozen fruit and veg, pre-prepared meals and even fresh herbs. However, there are a couple of exceptions. 

Ice cream requires a notoriously strict temperature range of between -20°C and -18°C. This keeps it smooth, creamy, and full of flavour. At this temperature, it prevents large ice crystals from forming, which can make the texture grainy or icy when refrozen. It also locks in the richness and creaminess, stopping any strange tastes that might happen at warmer temperatures. Plus, it keeps the ice cream firm and stable. Any warmer, though, and you’ll start to lose texture and quality. 

And of course should you need to freeze seafood, since it’s more perishable than meat, you should also store it at -20°C or colder. 

Why incorrect settings impact food safety and product quality 

If your commercial fridge or freezer isn’t holding the correct temperature, there’s a real problem. Incorrect settings lead to both food safety risks and product quality issues, resulting in lost time, money, and customer trust. Here’s how: 

Food safety risks 

Food that’s stored at the wrong temperature quickly becomes a breeding ground for harmful bacteria. For example, if meat or dairy isn’t kept cold enough, bacteria like Salmonella or Listeria multiply. That puts customers at risk. Even a slight fluctuation outside the safe temperature range (e.g. 5°C) increases the chances of spoilage, making your food unsafe to eat. 

Product quality issues 

Temperature settings also directly affect the texture, flavour, and appearance of food. For instance, ice cream stored at too high a temperature will become soft and icy, while fresh produce left at too low a temperature could freeze and lose its crispness. Similarly, meats and seafood may suffer from freezer burn or lose their natural juices if not stored at the right temperature. This means your products won’t just be unsafe – they’ll also taste and look bad, which could be a final nail in the coffin to ruin your reputation. 

Blast chiller protocols – minimising ‘danger zone’ cooling risks 

The best way to minimise food safety risks and keep your produce out of the danger zone? A blast chiller. These specialist units rapidly cool food after cooking, thereby reducing the risk of bacterial growth. If you’re working with hot food, especially things like ready-to-eat meals or deli meats, you absolutely need one. 

 

Here are the essential things to remember when working with blast chillers:  

• Chill to 5°C or lower within two hours. Hot food must be cooled from over 63°C to below 5°C as quickly as possible within a two-hour window.
• Avoid overloading the chiller. A crowded blast chiller slows the process and increases the chance of bacteria forming.
• Don’t leave food at room temperature. Once cooked, food should be placed into the blast chiller immediately, not left out to cool on the counter, where it will settle in the ‘danger zone’ (between 5°C and 63°C).
• Pre-chill the blast chiller. Pre-chill the unit before placing hot food inside, as this helps it cool the food more efficiently, especially for large batches.
• Use shallow containers for cooling. Place hot food in shallow containers to allow for faster and more even cooling. Deep containers trap heat, making the process last longer.
• Separate hot food by type. Keep different food types (like soups, meats and sauces) separate in the chiller to prevent heat retention and ensure even cooling.
• Set the blast chiller to the correct settings. Choose the appropriate setting for the food type, such as a gentler cycle for liquids like soups and a more aggressive one for solid foods.
• Avoid placing food directly against the chiller walls. Leave space around the food to ensure proper airflow and, thus, proper cooling.
• Store chilled food properly. Once food reaches 5°C or below, move it to the fridge or freezer right away to prevent any temperature rise that could encourage bacterial growth. 

Adjusting settings 

During busy times, like lunch rushes or holiday seasons, the temperature in your fridges or freezers might fluctuate. That’s thanks to high footfall, frequent door openings, and large orders. Now, this is great – after all, business is business. However, it’s crucial to proactively address any safety concerns and quality issues that might arise thanks to potential (temporary) temperature increases. 

Here’s what you can do to account for this. 

• Increase monitoring – check your units more frequently during high-traffic periods. Use a digital thermometer with an alarm to alert you if the temperature rises above or falls below safe levels.
• Set appropriate buffer times – increase the cooling time if necessary. For example, your storage units may need to run a bit colder during peak hours to account for frequent door openings or crowded display cases.
• Keep the doors closed as much as possible – use sliding doors or automatic door closers on display units to reduce air exchange.
• Prioritise high-risk foods – keep an eye on perishable items that are most sensitive to temperature changes, such as dairy, seafood, and pre-prepared meals. These should be checked more often and stored in the coolest parts of the unit.
• Use night-time hours for restocking – where possible, plan restocking or heavy use of fridges and freezers outside of peak hours, ideally during quieter periods like late evening or overnight, to reduce stress on cooling units.
• Maintenance and service – the more efficiently your fridges or freezers work, the less they’ll be impacted by high-traffic temperature fluctuations. Maintain them by cleaning and defrosting the units and getting them serviced by professional technicians. 

How to troubleshoot your commercial refrigerator or freezer 

As we’ve seen, a commercial fridge or freezer that isn’t working properly affects both food safety and quality. The result is a damaged reputation, something very difficult to fix in the competitive food and drink market. Here’s a simple guide to help you troubleshoot common problems: 

#1 Check the temperature settings 

• Verify the settings – make sure your fridge is set to between 0°C and 5°C (ideally 2°C  or 3°C) and your freezer to -18°C.
• Adjust if needed – sometimes the settings get changed by accident, so double-check.
• Set a calibration reminder – if you don’t have one already, set an alert to calibrate the thermometers monthly or quarterly. 

#2 Inspect the door seals 

• Check for damage – if the seals around the door are cracked or dirty, warm air can seep inside (and cold air can escape).
• Clean and replace – clean the seals with warm water on a regular basis. If they’re damaged, replace them. 

#3 Monitor airflow 

• Ensure space for air – overcrowding the fridge or freezer blocks the flow of air, which leads to uneven cooling.
• Check the fan – if the airflow seems weak or the fan is noisy, it may need maintenance or replacement. 

#4 Check the condenser coils 

• Look for dirt – dirty coils make the unit overheat and struggle to cool.
• Clean the coils – use a vacuum or brush to clean off dust and debris. 

#5 Look for ice build-up (freezers only) 

• Check for frost – if your freezer has excessive ice build-up, it may be blocking airflow or affecting cooling.
• Defrost – turn off the freezer and let it defrost. Alternatively, activate the automatic defrost mode if applicable. Check for door seal problems or a faulty defrost system. 

#6 Check the power supply 

• Check the plug – ensure the fridge or freezer is plugged in and that the plug socket is working.
• Look for tripped circuit breakers – if the power is off, check the breaker and reset it if needed. If it continues to trip, there may be an electrical issue. 

#7 Check the compressor 

• Listen for strange sounds – the compressor should run fairly quietly. If it’s buzzing or making odd noises, it could be a sign of a problem. 
• Let it cool – if it’s running constantly or making noise, let the unit cool down for a few hours and see if it starts working properly. 

#8 Test the thermostat 

• Use a separate thermometer to check if the thermostat is working. Place an extra thermometer inside and compare the temperatures. If it’s way off, the thermostat may need to be replaced. 

#9 Perform a system reset 

• Try a reset – some units have a reset button or function. If you think the system has glitched, try resetting it and see if that fixes the issue. 

#10 Call a professional 

• Get expert help – if none of the above steps solves the problem, it might be time to call a technician. Issues like a broken compressor or refrigerant leak need a professional’s insight and certifications. 

How TEFCOLD UK helps you run your commercial refrigerator or freezer 

We’re TEFCOLD UK. Rest assured that your refrigeration needs are covered with reliable, easy-to-use units that keep your food at the right temperature. The fridges we hold in stock at TEFCOLD are designed for consistent temperatures at all times, even during busy periods when your unit is working harder.  

With solid construction and energy-efficient designs, we help you keep costs down without compromising on performance. And, if anything does go wrong, our customer support team is here to help you get things back on track quickly, so you can keep your business running smoothly. 

Interested in how a TEFCOLD unit (with its market-leading warranty) could help you? Reach out today for more information. 

Important note: Please not that the information above is given as a guide and you should consider many factors to ensure your food is stored safely.