Sushi Display Cases

Written by Ingrid Chen
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Though it is now commonly considered a delicacy, sushi had its modest beginnings thousands of years ago as a means of storing fish and rice by packing them together. As time went on, the idea of raw fish presentation became an art form, taking on many forms and sizes. Before the "boom" of sushi restaurants, legitimate sushi chefs were required to have at least 10 years of training before being allowed to make sushi for patrons. However, chefs with shorter periods of training are now commonly hired due to the expanding popularity of sushi in recent years.

Were one to choose to offer sushi as a menu item, the most vital factor is sanitation. Because one of the main ingredients in sushi is raw fish, risk of contamination is a huge issue. The Food and Drug Administration (FDA) has created a faction to deal specifically with food contamination concerns. HACCP (Hazardous Analysis and Critical Control Point) regulations require certain standards of sanitation, and frequently run inspections to make sure businesses follow these standards.

The Function of Sushi Display Cases

Sushi display cases are meant not only for presentation purposes, but also for the imperative sanitation reasons of keeping food safe from contamination and to provide proper refrigeration. Keeping the fish at a cool temperature hinders bacterial growth, and separating the fish from other ingredients prevents cross-contamination between different items.

Most sushi display cases are between four and seven feet long, though other sizes and variations exist for individual needs. The front side, which faces the customer, is made of tempered glass for presentation. The back of the refrigerator has sliding doors, which are also constructed with tempered glass. Some cases are pre-fitted with air filters and thermometers. Refrigeration components are piped inside the case, but may be sold separately from the case itself.


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