Don't miss even one issue of FE&S When to Replace. To ensure our e-mails reach your inbox, add email.fesmag.com to your e-mail white list.
 |
|
| All About Reach-Ins: When to Replace: Reach-In Refrigerators & Freezers... How to Know When It's Time to Replace Your Reach-In... What to Weigh When Purchasing Reach-Ins... How to Extend a Reach-In's Life Cycle ... Energy Efficiency and Reach-Ins... |
Advertisement
 |
|
Foodservice operators can configure reach-in refrigerators and freezers to accommodate any space, such as under counters or in small footprints. Reach-ins store food at proper cold temperatures to prohibit bacterial growth. Refrigerators keep food temperatures at between 36 and 38 degrees F., while freezers hold food between -10 and 0 degrees F. Reach-in chilling equipment comes in one-, two- and three-door/compartment configurations as well as wide- and narrow-body models. Operators can elect to configure these units as combination refrigerator-freezers with separate temperature readouts. Pass-through reach-ins allow access from both sides.
Read more... |
|
|
Repairing most reach-in refrigeration systems and their electronic components can be pretty easy. But foodservice operators should watch for some telltale signs that signify it may be time to purchase a new reach-in unit. Reach-in doors that don't properly seal will not only increase the unit’s operating cost, but can produce icing conditions and other failures. If cabinet doors become damaged or do not seal properly, operators should weigh the cost of replacement doors and the labor involved against purchasing a new reach-in.
Read more... ADVERTISEMENT
 Economic stimulus package provides powerful tax incentivesThe recently enacted economic stimulus package provides the perfect opportunity to replace worn out foodservice equipment. The stimulus package offers a one-year 50% bonus depreciation - meaning you can write off an extra 50% of the cost of your new foodservice equipment purchased in 2008. Click Here... Because reach-in components, such as the condenser, are easily replaced, the life expectancy of these units averages seven to 10 years. If the cabinet structure remains sound and foodservice operators perform proper maintenance, reach-ins can last indefinitely. Before purchasing a new reach-in unit, operators should consider a number of factors including warranty length, applications, and space needed.
Read more... Although reach-in units consist of basic components and do not require much maintenance, foodservice operators can perform a few basic tasks to ensure smooth and trouble-free operation. This list includes cleaning door gaskets on a regular basis with soapy water; occasionally checking gaskets for tears; regularly cleaning evaporator fins, especially when the unit is exposed to grease; wiping out reach-in cabinets; and cleaning condensers every 30 to 60 days.
Read more... Refrigeration units were one of the first categories with Energy Star requirements. These parameters will soon become more stringent, as the U.S. Environmental Protection Agency and Department of Energy make plans to overhaul these requirements in the next couple of years. Reach-ins with the Energy Star label feature solid doors, ECM evaporator and condenser fan motors, hot gas anti-sweat heaters and high-efficiency compressors that reduce both energy consumption and utility bills.
Read more... Advertisement
 |
|
|
readers' choice - our most popular web pages
|
|
Advertisements
