Because the application variables will dictate the type of roll-in refrigerator that is best suited for an operation, operators need to keep these in mind when specifying.
The size of a facility, style of food preparation and production demand levels will help determine the operation's requirements for refrigeration. Also, operators need to figure out how often the unit will be loaded and unloaded to get an idea of the volume conditions.
Operators must ensure that the refrigeration system is adequately sized for the amount and type of product as well as the usage. Roll-ins must hold foods consistently at 40 degrees F. or below, as specified by HACCP requirements, and must be able to recover temperatures quickly, even when doors are continuously opened and closed.
Floor and clearance space:
Because roll-in sizes vary, operators need to look at how much floor space is available for the unit. It's important that all space constraints are taken into consideration. For example, there should be adequate room for the refrigeration unit to get into the building, through door openings and around tight corners, in addition to fitting into its designated kitchen space.
Though roll-in refrigerator exteriors are typically stainless steel, operators can choose from either stainless steel or food-safe anodized aluminum interiors.
Roll-ins are available with either solid or glass doors. The number of doors needed depends on the volume of the operation. More doors will be needed for higher volume use. For easiest access, door hinging should be based on the application. For operations with limited space, 180-degree doors facilitate easier loading of pans and trays.
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