How Is Commercial Refrigeration Tested to Guarantee Safe Core Food Temperatures are Achieved?

The importance of temperature in the realm of commercial refrigeration is widely understood. Primarily, observing recommended food storage temperatures = food safety. While commercial refrigeration and temperature is often discussed from a user perspective, including recommended storage temperatures for different foods, what they should be doing and how they should use equipment, what happens before equipment comes to market and the testing that a unit undergoes to guarantee that it is, indeed, providing safe temperatures during use, is largely unknown to the end user.

Many people talk about climate class and the associated testing with regards to performance and achieving temperature in commercial refrigeration, however climate class only refers to the external environmental conditions in which equipment is placed, namely ambient temperature and humidity.

But what testing is carried out to determine the safety of internal core temperatures of food during these climate tests? How is it determined that food will remain at recommended safe core temperatures when ambient conditions around the unit are 30°C with 55% RH (relative humidity), for example?

The Answer - M-Pack Testing

M-pack stands for 'measurement package'. It comprises a brick or pack which contains a core temperature probe held within Tylose gel. This gel simulates and mimics the properties of lean beef when placed in refrigeration allowing testers to gain reliable results without using actual food. Other testing packs are available to replicate the consistency, density and characteristics of food.

The m-packs are loaded into refrigeration as food would be. The core probes send temperature readings back to the testing machine throughout the course of the testing period, effectively simulating and reflecting how a fridge or freezer full of food would react while in the unit. 

M-Pack testing in commercial refrigeration is a vital process designed to ensure that refrigerated cabinets and freezers meet rigorous energy efficiency standards established by EU regulations, as well as being capable of achieving and maintaining food safe temperatures. This testing method measures core temperatures and energy consumption, providing a clear index of performance for products utilising natural refrigerants like R290, R600a, and R744.

By implementing M-Pack testing, businesses can effectively navigate the complex landscape of EU regulations, ensuring compliance with the established guidelines such as EN ISO 23953-2:2023 and EN 16838:2019 which refers to refrigerated display scooping cabinets for gelato. These standards are crucial as they provide a framework for evaluating the performance and energy consumption of refrigeration systems.

Testing takes place over a continual 12 hour period.

Step 1: Doors are opened 6 times per hour, each time for 7 seconds.

Step 2: If all M-Packs record temperatures of -1°C to +5°C (or M1, see more on ratings) continuously throughout, then the equipment passes.

Testing takes place over a continual 12 hour period.

Step 1: Doors are opened 6 times per hour, each time for 7 seconds for 4 hours.

Step 2: Doors remain closed for 4 hours.

Step 3: Doors are opened 6 times per hour, each time for 7 seconds for 4 hours.

Step 4: If all M-Packs record temperatures <15°C (or L1, see more on ratings) continuously throughout, then the equipment passes.

For manufacturers, adhering to these classifications not only complies with EU regulations but also enhances brand reputation as an environmentally responsible choice. For consumers, they remain secure in the knowledge that their equipment has been tried and tested to achieve and maintain food safe temperatures, while being energy efficient.

So back to the original question 'How do you know that food will remain at recommended safe core temperatures when ambient conditions are 30°C with 55% RH (relative humidity)?'

M-pack testing is carried out in controlled conditions that mimic either Climate Class 4 (or regular duty) conditions in a commercial kitchen of 30° at 55% RH or Climate Class 5 (or heavy duty) conditions in a commercial kitchen of 40° at 40% RH. If M-Pack results consistently measure core internal temperatures within strict guidelines whilst under Climate Class conditions, then the cabinet has passed.

The two ratings associated with commercial refrigeration are M1 and L1, although there are other ratings for domestic and non-perishables, which are not suitable for commercial use or perishable items.

M-pack testing stands as a crucial mechanism in the commercial refrigeration industry, ensuring that commercial fridges and freezers not only achieve food safe temperatures in demanding catering environments, but also meet energy efficiency standards and comply with essential EU regulations. This rigorous testing process assesses energy consumption, temperature measurement, and the impact of natural refrigerants, and will continue to play a pivotal role in enhancing food safety and sustainability.