When temperatures rise, freshness becomes a challenge—especially for dishes made with raw or perishable ingredients. From sushi rolls to vibrant summer salads, proper refrigeration plays a key role in ensuring quality, safety and consistency during service.
Whether you run a restaurant, bar or takeaway, this guide will help you understand the essential elements of cold food storage—and how the right equipment can elevate your summer menu.
Why sushi and salad require extra care
Fresh dishes are among the most sensitive in food service. Ingredients like raw fish, leafy greens or cooked rice are highly perishable and prone to rapid deterioration when exposed to heat or improper handling.
Proper refrigeration supports:
- Food safety, by keeping harmful bacteria under control
- Visual appeal, preserving colour and texture
- Flavour integrity, ensuring consistency from prep to plate
In summer, this isn’t just important—it’s critical.
Key elements of summer cold storage
- Stable temperature control
Cold ingredients must be kept between 0 °C and +10 °C to remain safe and appetising. Saladettes and sushi displays designed for hospitality offer consistent cooling even during peak hours, thanks to powerful compressors and smart airflow systems. - Fast recovery after door openings
Every time a door or lid is opened, internal temperatures rise. Professional equipment is designed to recover quickly, reducing time in the danger zone and keeping ingredients fresh and safe. - Optimised layout for service
Good refrigeration isn’t just about cold—it’s about access. Prep counters designed to hold standard-sized trays or sushi displays with clear visibility help kitchen teams work faster, keep ingredients organised, and minimise the risk of cross-contamination. - Hygienic surfaces and easy cleaning
From stainless steel tops to removable lids and trays, professional saladettes are built for quick sanitation—a key factor when working with raw and ready-to-eat foods.
Common mistakes in storing fresh dishes
Avoiding these errors can help improve quality and compliance:
- Using domestic fridges instead of professional equipment
- Placing ingredients too close to heat sources
- Leaving ingredients uncovered or above safe temperatures
- Using the same compartment for raw and cooked components
Choosing the right display for fresh food
At Cool Head Europe, we design refrigeration solutions that combine practicality, hygiene and performance. For fresh dishes, we recommend:
| Model | Type | Ideal use | Key features |
| RS 60SQ / RS 80SQ | Sushi display | Raw fish, rolls and cold starters | Transparent square glass, stable cooling, sleek format |
| CR 93A / CRQ 93A | Saladette | Salads, toppings, bowls and assembly | GN-compatible, stainless steel top, digital display |
All units are engineered for high performance in professional settings, ensuring your team can focus on what matters—preparing beautiful, safe dishes even in the summer rush.
Conclusion: freshness is more than flavour
In hospitality, freshness is not just about taste—it’s about trust. How you store your ingredients reflects directly on your brand. Investing in the right cold display means protecting your food, your team and your customer experience.
