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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.