The inside of a cooler.

The cooler is a necessary piece of equipment in any SUBWAY restaurant. It is a large, industrial sized refrigerator used to hold prepared meats and veggies as soon as they are thawed and continuously until they are used.

A dated label should be applied before any food is put in the cooler. If a pouch of food is being laid out from the freezer for thawing, the same date should be posted on the food pan it is prepared into. To use the same label twice, it is advised to first staple (ideally, without piercing the sticker itself). You are instructed not to thaw foods at room temperature.


Inside a retarder.

The cooler also has the retarder within. This is where panned and lined sticks of bread dough are stored overnight, slowing their expansion so that they are ready to begin the baking process first thing in the morning.

The cooler must be kept below 41 degrees Fahrenheit to protect against bacterial growth. It must be kept above 32 degrees Fahrenheit (0 degrees Celsius) to prevent freezing.