Commercial Fridge

Summer-Ready Commercial Fridge Guide for Australia: FSANZ Temps, 2/4 Rule & GEMS 2024

Posted on by KW Commercial Kitchen
Australian café front counter with Class 4 glass-door commercial fridge showing ≤5 °C and staff applying a 2-hour/4-hour rule label
20
Oct
Summer-Ready Cold-Holding for Cafés, Takeaways & Offices (Australia) — FSANZ ≤5 °C, the 2‑Hour/4‑Hour Rule, Cooling Targets & GEMS 2024 (EEI)

Summer-Ready Cold-Holding for Cafés, Takeaways & Offices (Australia) — FSANZ ≤5 °C, the 2‑Hour/4‑Hour Rule, Cooling Targets & GEMS 2024 (EEI)

Search intent: informational → commercial investigation. Readers arrive asking “How do we keep cold food safe in hot weather under Australian rules?” and leave knowing exactly how to set temperatures, apply time control, document evidence, and buy registered, climate‑class‑fit cabinets.

Quick answers (copy for team briefing):
  • Keep potentially hazardous food at ≤ 5 °C (cold‑holding) or ≥ 60 °C (hot‑holding).[1]
  • When food leaves temperature control, use the 2‑hour/4‑hour rule: 0–2 h refrigerate/use; 2–4 h use immediately; >4 h discard. Time is cumulative.[2]
  • Cooling cooked foods: 60 °C → ≤ 21 °C within 2 h, then ≤ 5 °C within a further 4 h (log it).[3]
  • From 5 Oct 2024, commercial refrigerated cabinets must meet GEMS 2024, be registered, and use EEI for MEPS comparisons. Ask suppliers for the registration ID + EEI.[4]
  • Choose by climate class: Class 4 (~30 °C/55% RH) fits most busy Australian front‑of‑house; heavy‑duty validation at Class 5 (~40 °C/40% RH) for extreme heat/door‑open patterns.[5]

Who this is for (and what they actually need)

Three typical readers shaped this guide:

  • Café owner‑operator — needs pragmatic rules, checklists and a shortlist of reliable cabinets that won’t blow the power bill.
  • High‑turnover takeaway — needs climate‑class‑fit front displays that stay ≤ 5 °C when doors are opening non‑stop.
  • Office facilities manager — needs simple standards and logs for shared fridges plus a compliant way to cool and display items during events.

FSANZ: the non‑negotiables made usable

Temperature control

Target: keep potentially hazardous food (PHF) at ≤ 5 °C when cold‑holding, or at ≥ 60 °C when hot‑holding. That’s the straight‑line path to safe service and is what inspectors expect to see on your logs and probes.[1]

The 2‑hour/4‑hour rule (time as a control)

When PHF leaves temperature control (for prep or display), use the 2‑hour/4‑hour rule. It’s cumulative time between 5–60 °C across prep, display and transport: 0–2 h refrigerate or use; 2–4 h use immediately; >4 h discard.[2]

If you ignore it: risk escalates quickly as bacteria multiply; discarding after 4 h is not optional. Repeated breaches or poor records can trigger corrective actions and, for businesses in scope of Standard 3.2.2A, expect questions about training and evidence.[2] [7]

Mandatory cooling targets

For cooked PHF, log the two‑stage cooling curve: 60 °C → ≤ 21 °C within 2 h, then ≤ 5 °C within a further 4 h. Use shallow pans, avoid stacking, keep doors closed while cooling.[3]

Pro recommendation: print an A4 “2/4‑rule timer label” and a cooling log for the pass. A cheap digital timer + probe thermometer beats guesswork and keeps audits short.[6] [8]

Service‑day flow you can follow (one‑page checklist)

1) Receiving

Check deliveries are ≤ 5 °C; reject borderline cartons; log supplier/time/temp.[1]

2) Storage

No over‑packing; keep vents clear; shelf probes on top and back; label “opened” times.

3) Prep

If food leaves ≤ 5 °C, start the 2/4‑hour clock; use shallow GN pans; minimise bench time.[2]

4) Display

Stock to the chill line; rotate; measure product temp on the warmest shelf (top/front).

5) Cooling

Log 60→≤21 °C (≤2 h) then ≤5 °C (≤4 h); if missed, portion smaller and retry.[3]

6) Evidence (3.2.2A)

Where applicable, keep training, supervisor checks and temperature records for audit.[7] [8]

Buying right in 2025: GEMS 2024 (EEI) and registration

From 5 October 2024, refrigerated cabinets supplied in Australia must comply with the updated Greenhouse and Energy Minimum Standards (Refrigerated Cabinets) Determination 2024. The framework uses EEI to set Minimum Energy Performance Standards and requires registration before supply. Always ask for the model’s GEMS registration ID and EEI when you request a quote.[4]

60‑second registration check

  1. Request the GEMS registration ID and the cabinet’s EEI (and test climate).
  2. Confirm the product class (display, drinks, storage, scooping, ice‑cream freezer) matches your use.[4]
  3. Ask whether the unit has heavy‑duty validation at Class 5 if your site runs hot or has constant door‑opens.[5]

If you don’t check

Unregistered/incorrectly classified supply can trigger enforcement actions; it also undermines your energy‑cost case and makes audits painful. The 2024 update streamlined regulation and marking plate requirements; use the current rules.[9] [10]

Match reality: climate class & heavy‑duty

Climate classTest room (typical)Where it fitsWhat to ask
Class 3~25 °C / 60% RHCool back‑of‑house; infrequent door‑opensEEI and kWh/24 h at Class 3
Class 4~30 °C / 55% RHBusy front‑of‑house; Australian summer normEEI at Class 4; shelf‑temp stability during door‑open cycles[11]
Heavy‑duty (Class 5)~40 °C / 40% RHHot kitchens, event bars, tight installsManufacturer evidence of validation at Class 5[5]
Pro recommendation: if your merchandiser sits near a coffee machine exhaust or west‑facing window, treat it as a Class 5 environment even if the room thermostat says otherwise. Heat plumes and radiant load don’t show on the wall controller.

Running‑cost maths (so finance signs off)

Compare models with the same duty and climate class. Then calculate yearly energy:

Annual cost (AUD) = kWh per 24 h × tariff ($/kWh) × 365

Underbench prep fridge — example

Daily energy 1.4 kWh/24 h at your operating class; tariff $0.30/kWh → ≈ 1.4 × 0.30 × 365 = $153.30/year.

Upright merchandiser — example

Daily energy 3.8 → 3.1 kWh/24 h after an upgrade; saving ≈ (0.7 × 0.30 × 365) = $76.65/year. Multiply by your lineup.

Refrigerants that age well in tenders

Australian policy uses IPCC AR4 GWPs for refrigerant reporting. Hydrocarbon R290 (propane) is a widely used low‑GWP option; recent government reporting cites GWP ≈ 3 for R290. It’s why many procurement specs now prefer low‑GWP choices where suitable.[12] [13]

Five spec lines to paste into your RFQ/RFT

#Specification line (copy‑ready)Why it matters
1Cabinet is registered under GEMS (Refrigerated Cabinets) Determination 2024; provide registration ID and EEI.Registration is mandatory before supply; EEI enables fair comparisons.[4]
2Declare climate class used for testing and, where needed, provide heavy‑duty (Class 5) validation.Aligns performance to your ambient and door‑open behaviour.[5]
3State refrigerant and GWP; preference low‑GWP (e.g., R290) if appropriate.Supports sustainability and risk management.[12] [13]
4Provide kWh/24 h at the declared class and any modes used (e.g., night blinds).Lets you model true running cost.
5List installation clearances, ventilation and ambient operating limits; supply commissioning checklist.Prevents nuisance faults and warm‑shelf complaints.

Placement & ventilation — the quiet killer of cold‑holding

7‑point pass/fail

  • Rear/side clearances as per manual; no boxes blocking intakes.
  • Not beside heat sources or direct sun; fit a modest deflector if unavoidable.
  • Door seals pass the A4‑paper test; hinges self‑close without dragging.
  • Coils reachable for monthly clean; filters present and checkable.
  • Defrost timing avoids lunch peak warm swings.
  • Line‑ups avoid cross‑drafts from entry doors/HVAC outlets.
  • Probe top/front products, not just air sensors.

Prep‑line stability tips

  • Use salad prep fridges with lids down between bursts.
  • For pizza throughput, a pizza prep fridge with proper pan depth reduces warm‑time at the rim.
  • Keep GN pans below the chill line; swap shallow pans more often rather than heaping.

Two tables you’ll actually use

FSANZ compliance snapshot (post in the cool room)

ControlYour targetAction if exceededAuthority
Cold‑holding≤ 5 °CReturn to ≤ 5 °C or use time controlFSANZ
Time control0–2 h use/refrigerate; 2–4 h use; >4 h discardDiscard if > 4 h cumulativeFSANZ
Cooling60→≤21 °C (≤2 h), then ≤ 5 °C (≤4 h)Portion smaller; increase airflow; logFSANZ

Climate‑class decision helper

Your realityRecommended classWhyWhat to ask suppliers
Cool back room; low door‑opensClass 3Ambient suits easy ≤ 5 °CEEI and kWh/24 h at Class 3
Busy front‑of‑house ~30 °C; browsingClass 4Closer to live serviceEEI at Class 4; door‑open stability data[11]
Event bars/hot kitchen; cramped installHeavy‑duty (Class 5)Stress‑tested at ~40 °C/40% RHClass 5 validation evidence[5]

Case study: “Two fridges, one fix before summer”

A 55‑seat café runs an upright glass‑door merchandiser at the counter and a small underbench prep fridge. Lunchtime door‑opens are constant; top‑shelf readings creep to 7–8 °C on hot days.

Problems

  • Merchandiser labelled Class 3; placed beside coffee machine exhaust.
  • No 2/4‑rule labels during busy changeovers; no cooling logs.
  • Coils dusty; night blind never used.

Fix

  • Swap to Class 4 model with heavy‑duty validation; add a simple heat deflector.
  • Introduce counter timer labels and cooling log aligned to FSANZ targets.[2] [3]
  • Monthly coil clean; train on night‑blind routine.

Outcome (method‑based)

  • Top‑shelf samples hold ≤ 5 °C through lunch (spot checks).
  • Projected energy delta 0.7 kWh/24 h → ≈ $76.65/year saved at $0.30/kWh (see formula above). Real savings scale with your tariff and lineup size.
  • Evidence pack ready for any 3.2.2A checks (training + logs).[8]

This example shows the method. Insert your model specs and tariff to calculate your exact result.

Helpful product categories (internal links)

FAQ — straight answers

1) What temperature should a café fridge run at?

≤ 5 °C for cold‑holding PHF; hot‑holding at ≥ 60 °C.[1]

2) Can we leave sandwiches out?

Yes, but use the 2‑hour/4‑hour rule and track cumulative time: 0–2 h refrigerate or use; 2–4 h use; >4 h discard.[2]

3) What should our cooling logs show?

60 °C → ≤ 21 °C within 2 h, then ≤ 5 °C within 4 h; note corrective actions if you miss a target.[3]

4) Do we really need Class 4 or heavy‑duty?

If your ambient is ~30 °C with frequent door‑opens, Class 4 aligns better; for hot line‑ups or event bars, ask for Class 5 validation.[11] [5]

5) What is EEI and why is it on quotes now?

Under GEMS 2024, EEI underpins efficiency requirements for refrigerated cabinets. Registration before supply is mandatory.[4]

6) Which refrigerant should we prefer?

Where suitable, low‑GWP options like R290 (propane) are widely used and align with Australian GWP policy baselines.[12] [13]

Book a free 30‑minute “summer‑ready” check

Send two photos of your counter/prep area, the model labels, and your lunch peak times. We’ll reply with a mini‑report: climate‑class fit, ventilation notes, and a shortlist of upright glass‑door, salad prep and pizza prep options that meet FSANZ control needs and GEMS 2024 registration — plus a running‑cost estimate you can share with your team.

Book my free check

Official sources (footnotes)

  1. FSANZ — “Keeping food at the right temperature” (≤ 5 °C / ≥ 60 °C). Updated 30 Sep 2025. foodstandards.gov.au
  2. FSANZ — “2‑hour / 4‑hour rule”. Updated 30 Sep 2025. foodstandards.gov.au (see also printable PDF)
  3. FSANZ — “Cooling and reheating food” (60→≤21 °C within 2 h; ≤ 5 °C within 4 h). Updated 30 Sep 2025. foodstandards.gov.au
  4. Energy Rating — “Refrigerated cabinets” (GEMS 2024, commencement 5 Oct 2024; EEI; registration). energyrating.gov.au
  5. Energy Rating RIS/technical notes — heavy‑duty verified at Climate Class 5 (~40 °C/40% RH). Decision RIS (2017); Technical appendix
  6. FSANZ — “Food safety basics” (quick rules incl. 2/4). Updated 8 Jul 2025. foodstandards.gov.au
  7. FSANZ — Standard 3.2.2A overview (who must use training, supervisor and evidence tools). Updated 1 Oct 2025. foodstandards.gov.au
  8. FSANZ — Standard 3.2.2A “Evidence tool” (templates for substantiation). foodstandards.gov.au
  9. Energy Rating — “Streamlining regulation for refrigerated cabinets” (what changed in 2024). energyrating.gov.au
  10. ANAO performance audit — GEMS program note confirming 2024 determinations in force (background). anao.gov.au
  11. Energy Rating implementation notes (efficiency ratings at Class 4; climate‑class context). energyrating.gov.au
  12. DCCEEW — “GWP values” page (AR4 basis under OP/SGG Act). dcceew.gov.au
  13. DCCEEW — Cold Hard Facts 4 (policy/reporting context; cites R290 ≈ GWP 3). dcceew.gov.au

Last updated: 18 Oct 2025. This page focuses on Australian regulation; confirm GEMS registration and climate‑class fit before purchase.

KW Commercial Kitchen