You open your fridge mid-service and notice the display creeping up to six degrees. Do you panic? Do you turn the dial down? Or is that still safe?
It’s one of the most common questions we get asked, “what temperature should my commercial fridge really be set at?”
The truth is, while there’s a legal answer, there’s also a practical one. And knowing the difference can save you food, money, and a lot of stress.
What the Law Says (and What It Actually Means)
In the UK, food safety law says chilled food must be kept at 8°C or below. But that’s the legal limit, and not the target.
In a real working kitchen, your fridge should ideally sit between 0°C and 5°C (but read the next section about knowing when it’s too cold), and most caterers aim for around 2°C to 4°C. That buffer gives you a margin if the temperature rises during busy service or deliveries when the doors are being opened frequently.
Freezers, on the other hand, should be kept at –18°C or below to keep food safely frozen and prevent bacteria growth.
We’ve visited plenty of kitchens that technically meet the legal requirement, but hover around 7–8°C. The risk is that warm air from constant door opening, or overstocking, can easily push the temperature too high, even if it’s just for short bursts.
Is 5°C Safe? What About Colder?
Yes, 5°C is perfectly safe, but “colder” isn’t always better. We’ve seen kitchens crank their fridges down to 0°C hoping food will last longer, only to find salad leaves frozen solid or dairy products splitting! You will want to avoid this.
Fridges need balance. Going too cold can damage certain foods and makes the compressor work overtime, using more energy and shortening the fridge’s lifespan.
If you’re storing meat or fish, stick to the lower end of the range (around 1–3°C). For most general catering use, 3–5°C is ideal.
“My Fridge Says 3°C, But My Probe Reads 6°C. Which Is Right?”
This is something we hear all the time too. The built-in display doesn’t always tell the full story. That reading is usually taken near the fridge sensor, not where your food sits.
We always recommend keeping your own separate fridge thermometer or probe inside. Check the middle and bottom shelves as those tend to be the warmest spots.
If you notice a difference of more than 2°C between your probe and the display, your fridge may need recalibrating or a service.
Why Summer Kitchens Need Extra Attention
Even in the UK, summer temperatures can push your kitchen well above 30°C. Fridges and freezers (just like the chefs!) have to work much harder to stay cool, especially if they’re near ovens, fryers, or hot pass areas.
Here are a few insider tips we’ve learned over the years:
• Leave space behind and around units for airflow, at least 20 cm.
• Clean the condenser coils regularly (you’d be shocked how much dust collects).
• If your kitchen is consistently hot, a bottom-mounted motor fridge performs better than a top-mounted one.
• Don’t overload the fridge because air needs to circulate for it to cool evenly.
“What If My Fridge Goes Above 5°C for a While?”
It happens… a delivery rush, a power flicker, or someone leaving the door open too long.
If your fridge goes above 5°C, don’t panic. Check:
1. How long it’s been above temperature.
2. Whether the food inside has actually warmed (use a probe if needed).
3. That the doors are sealing properly and vents aren’t blocked.
Make a quick note in your temperature log and keep an eye on it. If it keeps happening, call an engineer to rule out issues with the thermostat, compressor, or airflow.
Quick Bonus Tips
• A partially filled fridge runs more efficiently than an empty one, cold items help maintain temperature stability.
• Avoid storing high-risk foods (like raw meat) near the door as that’s the warmest area.
• Use a fridge-safe thermometer sticker or data logger for continuous tracking.
• Every few months, check your thermometer’s accuracy by testing it in iced water (it should read close to 0°C).
Your commercial fridge doesn’t need to be complicated. Keeping your temperature between 2°C and 4°C, cleaning regularly, and checking readings properly can make a huge difference to food safety as well as to how efficiently your kitchen runs.
Need help finding reliable refrigeration or advice on your current setup? We’re always happy to help.
Best wishes,
Norman and Richard