Thermo-Kool's Revolutionary Walk-in Coolers with Bluezone Technology

Undoubtedly, one of the biggest preventers of profitability in restaurants and commercial foodservice operations is the fact that we waste so much food. In reality, estimates show that we waste around 40 percent of our food supply, which is like taking two $20 bills out of every five and throwing them in the trash.

As detailed in many previous posts, food waste is largely created by improper storage processes and equipment that can lead to faster food decay. That's why it's important to utilize durable walk-ins that will contain the ideal storage conditions for food, but the walk-in alone isn't the only tool available for operators. Now, a solution is available, and that's where Bluezone technology combined Thermo-Kool technology comes in. But let's start with some basics...

The Importance of Food Safety In The Food Industry

Food safety is a top priority for foodservice businesses. Food spoilage and foodborne illnesses can result in lost income for the company and health issues for customers. Food that isn't fully cooked, cooled, or stored correctly can result in cross-contamination, food spoilage, and foodborne illnesses. These issues can cost businesses their reputation and profits and endanger customers' health. By focusing on the importance of food safety, foodservice establishments can maximize their labor savings, reduce food spoilage, and cut overhead expenses. 

Protecting Your Products Like Never Before

We mentioned Bluezone above. But what is Bluezone UV Air Purification technology?

Bluezone is essentially a metal box that goes inside your walk-in, but it's so much more than that. Using a patented UV technology, Bluezone pulls air through its UV filter to eliminate up to 99.9999% of mold, bacteria, and ethylene gas, which is the leading cause of food decay. By eliminating these harmful agents, foods will have a longer shelf life with reduced rates of browning, softening, and decay.

With approximately 40 million tons of food wasted in the United States every year, preventing food loss is an important task in the foodservice industry, and it directly impacts profitability. With the partnership between Thermo-Kool and Bluezone, operators are now tooled with everything they need to slow the rates of produce decay. With food being preserved longer, ingredients can be utilized in new and creative menu ideas instead of ending up in the landfill. 

A Thermo-Kool/Bluezone Case Study: Improving Food Safety In School Foodservice

When pairing Thermo-Kool walk-in coolers with Bluezone UV food preservation technology, there are reduced instances of risk of contamination. At the same time, the shelf life of products is extended, and there's overall improved operational efficiency. 

In a study with strawberries, those stored in refrigeration without a Bluezone preservation system saw mold growth and decay. The strawberries stored in a walk-in using Bluezone technology had less ripening, mold, and odor than their counterparts. Everyone eats with their eyes first, but children can be especially picky. Having produce that doesn't have browning or visible ripening can entice students to eat their fruits and vegetables. 

Thinking of incorporating Bluezone technology in your walk-in? Request a quote from a Food preservation specialist!