December in the butcher shop: how to prepare your display fridges and cold room for the peak season

December is the month when every butcher shop, meat shop, or restaurant operates at full capacity. Holiday orders multiply, stock levels rise, and refrigeration equipment is put under more strain than at any other time of year. That is precisely why preparing your display fridges and cold room well in advance is not a minor detail — it is an essential condition for keeping your business running smoothly during the busiest season of the year.

Technical inspection before the season: leave nothing to chance

Two to three weeks before the peak order period, carry out a thorough check of every piece of refrigeration equipment you have. Your inspection checklist should cover:

Operating temperature – check that the display fridges consistently hold the set temperature. Ventilated display fridges for fresh meat must operate at 0/+2 °C; the adjustable temperature range goes up to +8 °C, but for fresh meat the correct setting is at the lower end of that range.
Door and lid gaskets – a worn gasket lets warm air in and forces the compressor to work harder. Replace any gaskets that show cracks or deformation.
Condenser and evaporator – clean the condenser of accumulated dust and grease; a clogged condenser increases energy consumption and reduces cooling efficiency.
Interior lighting – faulty bulbs or LEDs affect product presentation and can discourage shoppers.
Refrigerant level – if a display fridge or cold room is no longer reaching the set temperature within a reasonable time, call a certified technician to inspect the refrigeration circuit.

Please note that the MODACO commercial warranty covers spare parts for manufacturing defects for 12 months from delivery — parts are shipped at MODACO's expense. Labour and technician travel costs are borne by the customer, and the work is carried out by a certified technician of your choosing.

The cold room: capacity, organisation, and food safety

If you are expanding your stock for Christmas and New Year's Eve orders, the cold room becomes the heart of the operation. A few common-sense rules can save both your stock and your reputation:

Organise by temperature zone – fresh meat, cold cuts, and vacuum-packed meat products have different requirements. Do not mix them on the same shelves.
Leave room for air circulation – overloading the cold room blocks the flow of cold air and creates uneven warm spots.
Check the doors and thermal alarm system – a door accidentally left open can compromise an entire batch of stock. Make sure the alarm system is working and that staff know what to do.
Monitor temperature daily – during a busy season, fluctuations are more frequent; a simple temperature log helps you detect problems quickly.

If you need an additional cold room or a replacement for your existing one, you can browse the MODACO cold room range. Installation is available on request, at an additional cost, with the rate communicated in advance.

Display fridges: presentation and performance in one

In December, a display fridge is a sales tool as much as a storage unit. A well-lit display fridge with the correct temperature and neatly arranged products increases the average basket value. MODACO butcher shop display fridges — including the VF1000, VF1000D, and VFX1000 series, manufactured in Romania at Găești — are designed for displaying cold cuts, dairy products, and vacuum-packed meat, and can also be ordered to the exact dimensions of your space.

If you need a display fridge for fresh meat, choose a ventilated model with a temperature adjustment range of 0 to +8 °C and set it to 0/+2 °C for compliance with food safety regulations. Please note: humidity control is a feature specific to meat-ageing display fridges, not standard fresh-meat display fridges.

Plan your purchases before the rush

If your inspections have revealed that a piece of equipment needs replacing or that you require additional capacity, order now — not the week before Christmas. In-stock products can be delivered within 24–48 hours; however, made-to-order display fridges and imported equipment are delivered within 15–25 working days. Count back from the date you need them and place your order in good time.

Companies purchasing equipment for their own business operations may request a bulk wholesale quote. If you are a distributor or reseller of refrigeration equipment, the MODACO B2B Partner Programme gives you a personalised partner discount, a product feed for your online shop, and direct delivery to your customer with a delivery note that shows no prices.

Act now, not after the season has passed

December is unforgiving of neglected equipment. A timely service check, a well-organised cold room, and display fridges in perfect working order are the difference between a profitable season and one marked by stock losses and unhappy customers. Prepare ahead of time and enter the season with your equipment running at optimum performance.

For information, quotes, or technical advice, contact the MODACO team at 0727.324.787. MODACO sells exclusively to businesses and other buyers with a VAT registration number (CUI).