Let me begin by saying the operator built a new building without a separate refrigerated space.......so been producing fresh and frozen using just the freezer and adjusting the temp for storage.
So, now, can anyone help me figure a temperature range that may work.
the frozen product is kept in a blast freezer overnight, and usually comes out at ~-13F. Now the tricky part, what can the freezer be turned up to to allow the fresh to stay fresh and the frozen to not begin to thaw (fyi, only ever had an issue with crust freeze on fresh, not frozen thawing.)
There is no room to add a refer, split the freezer etc. I have suggested we process fresh only and that went over like a ton of bricks.
Any help or pointers will be greatly appreciated.
