Energy Efficient Cooking

As much as a restaurant might focus on serving fresh food to its patrons, there will almost always be a slight abundance of food. It’s not easy to prepare just the right amount of food for a given dinner service, and obviously it’s best to have too many ingredients as opposed to too few. The problem can be assuaged if the restaurant happens to have a commercial freezer at its disposal.

It’s a common misconception that fresh food loses its distinctive flavor during the freezing process. In fact, this typically happens if an item is frozen, thawed out and frozen again. Most seafood is shipped from the coastlines to restaurants around the country in a frozen state, and they are thawed only just before preparation. The fresh-frozen trend just makes economic sense, and the food maintains its flavor all the while.