Basson, a culinary force known for his diverse portfolio of dining establishments, from award-winning fine dining to popular burger joints and a vacation company, emphasised that refrigeration is ubiquitous in any restaurant. " It ' s all around us all the time," he stated, referring to a range of equipment from walk-in fridges and freezers to blast chillers and under-bar refrigeration units, often referred to as‘ low boys’.

He stressed that " not any fridge will do " for commercial kitchens. Basson explained that restaurants require specific, purposeful fridges designed to withstand the rigours of a professional setting. A crucial factor, particularly in South Africa with its extended summer season, is the ability of refrigeration units to handle high ambient temperatures. " It gets hot in the kitchen," he noted, " and we work in Africa … we need refrigeration that can last." He contrasted this with domestic fridges, which he asserted are typically not strong enough for commercial use. His preference for brands like Staycold, which he was at the exhibition to commend, stems from their ability to meet these demanding specifications.

Beyond initial quality, Basson highlighted the critical role of regular maintenance in ensuring the longevity and efficiency of refrigeration units. " Things break in all kitchens,” he acknowledged,“ but preventative measures are key.” He strongly advocates for annual servicing, including blowing out motors and checking gas levels, which can extend the lifespan of units up to ten years.

The financial implications of refrigeration failure are significant. Basson recounted instances where a malfunctioning fridge, even a smaller load unit or a walk-in, could lead to substantial losses of perishable produce overnight. " If a fridge malfunctions, you come to work the next morning and have to throw the whole fridge contents out," he explained. This underscores his assertion that " quality refrigeration, that ' s well maintained, really is the backbone of what we do."

He further elaborated on how refrigeration directly impacts food quality and operational planning, regardless of the restaurant ' s tier.“ Whether it ' s a high-end establishment or a more casual eatery, the principles remain the same. If I bought fresh lettuce today that cost me a lot of money and I left it at room temperature, I would lose it within half a day. But when refrigerated, I get three days

out of it. This ability to extend the shelf life of ingredients is vital for efficient inventory management and minimising waste. From an organisational and planning perspective, refrigeration is a big part of what we do," he concluded, equating its importance to that of a great staff”.

Beyond his technical insights, Chef Basson is widely recognised for his passion for local South African ingredients and his commitment to authentic, high-quality dining experiences. Online commentary frequently praises his innovative approach to traditional South African cuisine and his ability to translate his culinary vision across various restaurant concepts. His dedication to serving guests as best he can reflects a broader philosophy of hospitality and culinary excellence that extends beyond the plate to the very infrastructure that supports his kitchens. Basson ' s advocacy for robust and reliable refrigeration systems like Staycold further solidifies his reputation as a chef who understands the intricate balance between culinary artistry and operational efficiency.

Following Chef Bertus Basson ' s endorsement of Staycold refrigeration, Cold Link Africa had the opportunity to speak with Sebastian Hills, Staycold ' s sales director, who shed further light on the company ' s strategic

Celebrated South African Chef, restaurateur and TV personality, Bertus Basson.

vision, commitment to innovation and stringent quality control.

Hills emphasised the invaluable insights gained from direct engagement with key customers at events like FRIGAIR 2025. " What ' s been really good about the show is just having the conversations with key customers." CLA

Image by © Cold Link Africa