#chiller

Anyone who's followed John Simm as an actor will know that he's fantastic at portraying characters that are tormented, guilt-ridden, sad, traumatised or overall just have intense emotional journeys.

Inspired by @thymelessink's crying/teary-eyed John Simm video, I have now put together a John Simm Tear Duct Action GIF Collection to show John's acting skills in their full glory. Enjoy!

A cold room can be running correctly and still be the wrong place for the product inside.

That sounds odd at first. Commercial refrigeration is supposed to protect stock, so surely making the room colder gives the product more protection?

Not always.

A normal food chiller may suit fresh meat, dairy products and many ready-to-eat foods. The same setting can damage bananas, chocolate, tropical flowers and certain medicines.

Here are four examples that show why the lowest temperature is not automatically the safest choice.

1. Bananas can be damaged by normal chiller temperatures

Bananas need temperature control, but they do not normally belong in a near-freezing food chiller.

When held too cold, their peel may darken and the fruit may fail to ripen normally. The refrigeration system has not failed. It is simply operating at a temperature intended for a different product.

Mangoes, ripe tomatoes and some other tropical produce can face a similar problem. Their required conditions also change according to variety, ripeness and intended storage period.

2. Chocolate needs cool and dry storage

Chocolate is often described as a product that should be kept cool. That does not necessarily mean it should be refrigerated at 0°C to 4°C.

It generally performs better in a cool, dry and odour-free space. A very cold room can create another problem when the product is taken outside.

In warm, humid UAE air, moisture may settle on cold chocolate or its packaging. This can affect the surface, appearance and handling of the product.

Chocolate may also absorb nearby smells, making storage beside fish, onions or strongly scented products a poor choice.

3. Tropical flowers are not stored like roses

Roses and many temperate cut flowers generally benefit from cold, humid storage.

Tropical flowers are different. Orchids, anthuriums and similar varieties may suffer visible chilling damage at temperatures that work well for roses.

This is why a florist handling several flower groups may need separate sections or temperature zones. One room setting cannot automatically protect every variety.

Flowers must also be kept away from ripening fruit. Apples, bananas, mangoes and other produce may release ethylene, which can speed the ageing of sensitive flowers.

4. Refrigerated medicine needs more than a cold shelf

Many refrigerated medicines use a labelled storage range such as 2°C to 8°C, but that does not mean every medicine uses the same setting.

Some products require controlled room temperature, frozen storage or specialised ultra-cold equipment. Certain vaccines and insulin products can also be damaged by accidental freezing.

The approved product label and manufacturer’s instructions must always take priority over a general temperature chart.

Medicines should not be placed in a general food room merely because both need refrigeration. Pharmaceutical storage may require dedicated equipment, calibrated monitoring, alarms, temperature mapping and documented action after an excursion.

Temperature is only part of the decision

The room setting is important, but other factors can change the result:

Humidity: Leafy vegetables and flowers usually need more moisture than chocolate, onions or dry ingredients.

Product condition: Ripe and unripe fruit may need different handling.

Incoming temperature: Warm stock takes time to cool after loading.

Airflow: Closely packed cartons can create warmer areas.

Door use: Frequent opening brings warm, humid air into the room.

Hygiene: Raw food, ready-to-eat products and medicines may require physical separation.

The wall controller normally measures surrounding air. It does not necessarily show the temperature at the centre of a newly loaded carton or pallet.

A normal storage cold room should not be treated as a blast chiller either. Hot cooked food may require a controlled rapid-cooling process before it enters ordinary chilled storage.

For a wider product-by-product reference, this detailed cold storage temperature chart compares general temperature and humidity requirements for food, produce, flowers, frozen stock and medicines.

Start with the product

Before selecting a cold room setting, check:

What is being stored?

Is it fresh, frozen, ripe, raw or ready to eat?

How warm is it when it enters?

How long will it remain in storage?

What humidity does it need?

Does it produce or react to ethylene?

Does it require separate hygiene or monitoring controls?

How frequently will the room be opened?

At ChillerRoom.ae, we are specialised chiller and cold room manufacturers in UAE, planning commercial cold storage systems around the product, incoming load, temperature, humidity, airflow, monitoring needs, and daily room usage.

Size: 600x600x2010mm or 600x650x2010mm

Capicity 400L/450L

High effect of cooling , Non-frost, Easy-cleaning !

Contact: Grace Ma

Whatsapp: +86 18766999889

Email: [email protected]

Size: 600x600x2010mm or 600x650x2010mm Capicity 400L/450L High effect of cooling , Non-frost, Easy-cleaning !

Contact: Grace Ma Whatsapp: +86 18766999889 Email: [email protected] Website:www.cnderich.com