Reach-In Refrigerators & Freezers
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• Types: Reach-in chilling equipment comes in one-, two- and three-door/compartment configurations, as well as wide-body and narrow-body models. Smaller, undercounter reach-ins can provide added storage space for products needed at a display-preparation or service point. Reach-ins can be configured as combination refrigerator-freezers with separate temperature readouts. Pass-through reach-ins allow access from both sides. Glass-front reach-ins offer easy identification of contents and are suitable for grab 'n go and merchandising displays in front-of-house applications.
• Capacities/Footprints: One-section reach-ins measure about 28" wide, 32" deep and from 78" to 84" high, and have a storage capacity of about 20- to 25-cu.-ft. Double-door units hold from 46-cu.-ft. to 52-cu.-ft. of products, while triple-door units provide 70-cu.-ft. to 80-cu.-ft. Four-door, wide-body reach-ins can hold up to 100-cu.-ft. of products. The industry average is said to be 50-cu.-ft.
Operators should note that not all interior space may be available for storage in a reach-in, since evaporators, lights, tray slides and other components must fit in the unit. When space above a reach-in is limited, a bottom-mounted compressor is an appropriate choice, although it will reduce interior storage space and require installation of a door about one-half the height of a regular door. Top-mounted reach-in compressors require greater clearance, but can maximize available internal storage capacity.
• Energy Source(s): Reach-in refrigerators operate on 115V of electrical power. Smaller one- and two-door reach-in freezers use 115V as well, but three-door units may use 208V to 230V.
• Standard Features: Top-end reach-in units are typically manufactured of aluminum and stainless steel in a variety of combinations with all-stainless construction representing units' highest cost factor. Less-expensive reach-ins may use aluminum to form their sides and interiors or utilize a plastic coating vs. galvanized steel. ABS plastic can be used for interiors and door liners. Reach-ins generally utilize 20 to 30 lbs. of rigid or foamed-in-place polyurethane insulation to help maintain interior temperatures.
Reach-in refrigerators are manufactured to maintain an interior temperature of 40°F. or below, while reach-in freezers should be able to maintain interior temperatures around 0°F. Glass-door display freezers can hold temperatures as low as -15°F. to -20°F., and come equipped with interior lighting, mirrored interior panels and exterior message display monitors. While a one-door unit typically requires only a single 1/2-hp compressor, a two-door unit will need a 3/4-hp compressor and a three-door unit requires a 1-hp compressor. Four-door units rely on two 3/4-hp compressors.
Almost any reach-in can be fitted with either one full-door or two half-doors.
Reach-in controls are typically electro-mechanical or run by self-diagnosing microprocessors. Some units include programmable defrost cycles to keep evaporator coils free of ice, while other models defrost on a pre-set schedule.
Undercounter reach-ins offer either a single-door cavity or drawers for storage. Door units typically have more storage space than those with drawers and are well-suited for front-of-the-house, cooking-support applications. Drawer units, however, offer greater ability to store foods separately. This makes them especially useful as cookline elements.
• New Features/Technology/Options: Some newer models have a microprocessor temperature control that precisely maintains correct temperatures, resulting in longer food product shelf life and money savings. Some also feature more usable interior space, and airflow systems that keep units from working as hard to recover after doors are opened.
• Key Kitchen Applications: Reach-ins are essential for holding foods safely and conveniently.
• Purchasing Guidelines: The size of a facility, style of food preparation and production demand levels will help determine the operation's requirements for refrigeration.
Another key factor to consider when buying a reach-in is the intended application of the unit. If a foodservice operator intends to use a reach-in on a production line, staff will open its doors frequently, which means the unit will need to feature low air velocity or high humidity to prevent foods from drying out.
• Maintenance Requirements: Staff should thoroughly and frequently clean and sanitize reach-ins, inside and out.
• Food Safety & Sanitation Essentials: Reach-ins must hold foods consistently at 40°F. or below, as specified by HACCP requirements, and must be able to recover temperatures quickly even when doors are continuously opened and closed.
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