The correct storage and refrigeration of drinks depends directly on the efficiency of the refrigeration equipment and the way in which it is used on a day-to-day basis.

Why is the operating temperature so important?

Temperature directly influences the flavour, texture and overall drinking experience. A drink that is too hot loses its freshness, whilst one that is too cold can mask flavours and aromas.

In a professional context, consistency is essential:

• Ensures a consistent customer experience
• It emphasises the quality of the food served
• Reduces complaints and variations in service

Recommended temperatures for different drinks

Although there may be variations depending on the type of product and consumer preference, there are general guidelines used within the sector:

• Water temperature: between 6°C and 10°C
• Soft drinks: between 4°C and 7°C
• Fresh juices: between 6°C and 8°C
• Beer: between 3°C and 7°C (depending on the type)
• White and rosé wines: between 8°C and 12°C

Maintaining these standards depends on strict control of the cold chain.

The impact of refrigeration equipment on service quality

Maintaining a stable temperature inside refrigeration units is essential to ensure that drinks are served in ideal conditions.

Factors such as:

• Frequent opening of doors
• Product overload
• Poor air circulation
• Lack of preventive maintenance

may compromise the system’s efficiency and cause temperature fluctuations.

How to ensure consistent performance

To ensure the quality of service during the summer, it is important to follow best practice when using the equipment:

• Arrange the products correctly inside
• Avoid opening doors unnecessarily
• Respect the storage capacity
• Ensure that equipment is serviced regularly

These practices help to maintain thermal stability and reduce the load on the cooling system

Serving drinks at the ideal temperature in summer is a key factor in the quality of service in the HORECA sector. The combination of good operational practices and efficient refrigeration equipment is essential to ensure consistency, reduce waste and improve the customer experience.

At JIMO, we develop professional refrigeration solutions that ensure thermal stability, efficiency and performance in highly demanding environments.

Adopting best practices and using equipment correctly can make a significant difference to energy consumption over time.

Avoid overloading the equipment

When equipment is overloaded, air circulation is compromised and the cooling system has to work harder to maintain a stable temperature.

To optimise performance:

• Please observe the recommended capacity
• Organise the products correctly
• Ensure there is space for air to circulate

Proper distribution improves efficiency and reduces the strain on the equipment.

Minimise frequent opening of doors

Constantly opening the doors allows hot air to enter, forcing the system to use more energy to restore the ideal temperature.

Good practice:

• Minimise the opening time
• Gather the necessary items in advance
• Check that the doors are properly closed

Small everyday actions help to reduce temperature fluctuations and energy wastage.

Ensure preventive maintenance is carried out

A lack of maintenance can significantly compromise energy efficiency. Dirty or worn components cause the equipment to operate less efficiently.

Preventative maintenance should include:

• Regular cleaning of the condensers
• Inspection of seals and components
• Ice build-up control
• Periodic technical inspections

Well-maintained equipment ensures greater stability and lower fuel consumption.

Choosing efficient solutions

Energy efficiency also starts with the choice of equipment. Solutions designed for demanding professional environments make it possible to optimise energy consumption without compromising product preservation.

At JIMO, we develop professional refrigeration equipment that combines performance, thermal stability and energy efficiency, tailored to the needs of the HORECA sector.

Extending the service life of this equipment is essential for reducing replacement costs, avoiding operational downtime and ensuring greater efficiency in day-to-day operations.

Correct use of the equipment

The way the equipment is used has a direct impact on its wear and tear. Poor usage practices can cause components to wear out more quickly and reduce their lifespan.

Good practices include:

• Observe the equipment’s load capacity
• Avoid overloading the system, as this can restrict air circulation
• Ensure that the doors are closed properly after use
• Do not place hot items inside

Proper use reduces the strain on the system and helps ensure more stable operation.

Proper ventilation management and internal organisation

Air circulation is essential for refrigeration equipment to function properly. Poor internal organisation can compromise performance and increase wear and tear on the system.

Good practice:

• Do not block air vents
• Arrange products so that they can move freely
• Avoid overloading the compartments

Adequate ventilation reduces the load on the cooling system and improves overall efficiency.

Terms of use in the environment

The environment in which the equipment is installed also has a direct impact on its lifespan. Unsuitable conditions can accelerate wear and tear on components.

Factors to consider:

• Avoid exposure to sources of heat
• Ensure the room is properly ventilated
• Keep the equipment on stable, level surfaces
• Avoid environments with excessive humidity or dust

A suitable environment helps to ensure more efficient and long-lasting operation.

Selection of equipment appropriate to the level of operation

Durability also depends on choosing the right equipment for the level of use. Under-specified equipment tends to suffer greater wear and tear.

At JIMO, we develop professional refrigeration solutions designed to meet different levels of operational demand, ensuring durability, efficiency and consistent performance in HORECA environments.

Identifying the most common causes of this problem is the first step towards avoiding losses, waste and service failures.

Equipment overload

One of the most common causes is the excessive placement of products inside the equipment. When the capacity is exceeded, air circulation is compromised, making it difficult to distribute the temperature evenly.

Consequences:

• Zones with different temperatures
• Greater strain on the cooling system
• Reduced overall efficiency

Frequent opening of doors

In intensive working environments, equipment doors are opened several times during the day. This practice causes constant intakes of hot air, forcing the system to work harder to recover the ideal temperature.

Impact:

• Frequent thermal fluctuations
• Increased energy consumption
• Increased component wear

Obstructed ventilation

Air vents blocked by poorly organised products or excessive loads prevent the correct circulation of cold.

Associated problems:

• Uneven temperature distribution
• Heat points inside
• Inconsistent product conservation

Lack of maintenance

Lack of preventive maintenance can jeopardise the operation of the equipment. Dirty filters, ice build-up or worn components directly affect thermal performance.

Good practice:

• Regular cleaning
• Checking components
• Regular technical maintenance

Temperature instability in refrigeration equipment can result from a number of factors, from incorrect utilisation to inadequate choice of equipment. Identifying and correcting these faults is essential to guaranteeing product quality, reducing waste and maintaining efficient operations.

With good practices and equipment adjusted to the real needs of the operation, it is possible to ensure stable, reliable conservation adapted to the demanding pace of the HORECA sector.

Avoiding these situations involves adopting good practices, choosing the right equipment and ensuring efficient day-to-day management.

Strict temperature control

Temperature is one of the most critical factors in food preservation. Even small variations can jeopardise freshness and accelerate product deterioration.

To avoid losses:

• Regularly monitor the temperature of equipment
• Use digital control systems for greater precision
• Adjust the parameters according to the type of product stored

A stable temperature guarantees greater durability and food safety.

Stock organisation and rotation

Poor organisation can lead to forgotten products and consequent waste. Implementing methods such as FIFO (First In, First Out) is essential to ensure that the oldest products are used first.

Good practices include:

• Clear separation by product category
• Identification of entry and expiry dates
• Easy access to products

Efficient organisation contributes directly to reducing losses.

Avoid overloading equipment

Adding more products than the recommended capacity jeopardises air circulation and the efficiency of the cooling system.

Common consequences:

• Uneven temperature inside
• Greater strain on components
• Increased risk of breakdowns

Respecting the capacity of the equipment is fundamental to guaranteeing uniform conservation.

Avoiding product losses in professional kitchens involves a combination of control, organisation, maintenance and choosing the right equipment. Small day-to-day improvements can translate into significant gains in efficiency, waste reduction and quality of service.

Investing in good practices and reliable solutions guarantees safer, more sustainable and more profitable operations.

Not respecting the recommended temperature

Keeping products outside the indicated temperature range jeopardises freshness and food safety. Perishable food exposed to inappropriate temperatures can develop bacteria, generate waste and jeopardise the customer experience. This is essential:

• Program thermostats correctly
• Monitor the temperature regularly
• Adjust the equipment according to the load and type of product

Overloading the equipment

Many operators put in more products than the equipment can handle, which can impair air circulation and jeopardise cooling. Effects include:

• Uneven temperature between compartments
• Greater strain on the motor and compressor
• Increased energy consumption and risk of breakdowns

Block air vents and ventilation

Air flow is crucial for the uniform preservation of products. Objects, packaging or poorly positioned shelves can block ventilation, causing..:

• Hot or cold spots
• Irregular food preservation
• Higher risk of deterioration

Avoiding these common mistakes when using professional refrigeration equipment is key to guaranteeing freshness, food safety and operational efficiency. Investing in staff training, constant monitoring and preventive maintenance prolongs the life of the equipment and reduces waste.

Impact on operating costs

Refrigeration, cooking and cooling equipment account for a significant part of the energy consumption of hotels, restaurants and cafés. Choosing solutions with efficient technology makes it possible:

1. Reduce electricity costs
2. Minimising waste caused by conservation failures
3. Maximising the return on investment in professional equipment

Improved operation and productivity

Energy-efficient equipment not only saves energy, but also guarantees constant performance. Uniform and reliable cooling ensures:

1. Optimum product conservation
2. Fewer maintenance stops
3. Faster and safer workflows

Sustainability and business image

In today's context, customers and partners increasingly value sustainable practices. Investing in efficient equipment contributes to:

1. Reducing carbon footprint
2. Compliance with environmental standards
3. Improving the establishment's image with customers and suppliers

JIMO Solutions

JIMO develops equipment that combines robustness, professional performance and energy efficiency, allowing hotels, restaurants and cafés to operate sustainably without compromising on quality or reliability.

Investing in intelligent energy solutions means investing in controlled costs, efficient operation and long-term sustainability.

Evaluate the intensity of use

Intensive use operations require equipment capable of withstanding high daily loads without loss of performance. It is essential to analyse:

• Daily operating hours
• Volume and type of products to be stored or displayed
• Specific conservation or exhibition needs

Robust equipment, such as JIMO's cold cabinets and ventilated display cases, guarantee uniform temperatures, resistance and durability, even under continuous operation.

Prioritise robustness and ease of maintenance

Quality materials such as AISI 304 stainless steel, sturdy doors and reliable cooling systems minimise maintenance downtime and extend the life of the equipment. Ease of cleaning and maintenance directly influences food safety and daily productivity.

Energy efficiency and technology

High-performance equipment can generate high energy costs. Efficient systems with digital temperature control, uniform ventilation and adaptable functionalities help reduce energy consumption without compromising performance or product quality.

Business benefits

Investing in the right intensive-use equipment provides more productivity, less waste, guaranteed food safety and a return on investment. The solutions JIMO combine robustness, reliability, ergonomics and performance, making them ideal for demanding operations in professional kitchens and supermarkets.

Choosing the right equipment allows businesses to cope with high volumes of work while maintaining quality, safety and efficiency, even during periods of increased pressure.

Evaluate the intensity of use

Intensive use operations require equipment capable of withstanding high daily loads without loss of performance. It is essential to analyse:

• Daily operating hours
• Volume and type of products to be stored or displayed
• Specific conservation or exhibition needs

Robust equipment, such as JIMO's cold cabinets and ventilated display cases, guarantee uniform temperatures, resistance and durability, even under continuous operation.

Prioritise robustness and ease of maintenance

Quality materials such as AISI 304 stainless steel, sturdy doors and reliable cooling systems minimise maintenance downtime and extend the life of the equipment. Ease of cleaning and maintenance directly influences food safety and daily productivity.

Energy efficiency and technology

High-performance equipment can generate high energy costs. Efficient systems with digital temperature control, uniform ventilation and adaptable functionalities help reduce energy consumption without compromising performance or product quality.

Business benefits

Investing in the right heavy-duty equipment provides more productivity, less waste, guaranteed food safety and a return on investment. JIMO solutions combine robustness, reliability, ergonomics and performance, making them ideal for demanding operations in professional kitchens and supermarkets.

Choosing the right equipment allows businesses to cope with high volumes of work while maintaining quality, safety and efficiency, even during periods of increased pressure.

Ergonomics and operational efficiency

Well-designed cold storage equipment allows staff to work more quickly and safely. Correct heights, easy access to products and the logical arrangement of modules reduce unnecessary effort, reduce fatigue and prevent accidents or injuries. In high-traffic operations, small ergonomic improvements can translate into significant gains in time and productivity.

Product safety and preservation

Ergonomics also directly influences food safety. When products are accessible and organised in an intuitive way, handling is faster and more controlled, preventing food from being exposed to inappropriate temperatures or excessive handling. Equipment with easy-open doors, adjustable shelves or modules of the right height help to maintain the cold chain without compromising the quality of the products.

Business benefits

Investing in ergonomically efficient equipment is not just a question of comfort, it's a strategic decision. Less physical effort, faster operation and preservation of product quality are directly reflected in customer satisfaction, waste reduction and business operational efficiency.

A JIMO develops solutions that combine technology, robustness and ergonomics, ensuring that each piece of equipment contributes to safer, more productive and efficient operations in professional kitchens and retail spaces.