Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
Reach-in refrigerators or uprights, which keep food temperatures between 36 degrees F and 38 degrees F, can store a variety of perishable food. Glass door models can help foodservice operators merchandise packaged sandwiches, beverages and impulse food purchases, while custom models can store temperature-sensitive items such as wine and chocolate.
Service agent Christopher B. Warren, director of operations, Joe Warren & Sons, Norwood, Mass., offers a few tips on keeping underbar equipment in top operating condition.
Steve Waltz, senior associate/project manager at Cini-Little International, Inc., based in Washington, D.C., discusses the important factors to consider when choosing underbar equipment.
Underbar equipment needs vary depending on the operation. In general, key pieces form a lineup to create a complete workstation. This typically consists of a countertop or work surface with a backsplash. Cabinet-style underbar equipment has a floor and an open front or hinged front access doors that allow storage below the work surface.
To avoid milk stone buildup, a combination cleaner and sanitizer is recommended for cleaning soft-serve machines’ stationary components. After assembly, this chemical acts as a sanitizer and has the added benefit of working on milk stone film. These chemicals are intended to be used in food zones.
Consultant Arlene Spiegel, president of New York City-based Arlene Spiegel & Associates, discusses the hard, cold facts foodservice operators will need to know when purchasing a soft-serve machine.
Regular cleaning and sanitizing is critical with soft-serve machines. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.
Foodservice operators use soft-serve equipment to dispense ice cream, frozen custard, frozen yogurt and sorbet. Key commercial markets for these units include quick-service restaurants, such as frozen treat shops, bakeries and cafés, and full-service restaurants, such as family dining, buffets and casual dining. Schools, colleges and universities, airports and business cafeterias typically have soft-serve equipment in the noncommercial markets.
Jon Russell, owner of Russell’s Service Co., a Leesburg, Ga.-based service agency, shares a few ideas on how to maximize the service life of a reach-in refrigerator.
The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.
Walk-in coolers are easy to maintain when following simple best practices and regular maintenance. The parts that tend to wear out, such as condensers, fans and motors, are inexpensive compared to the total cost of a new cooler. These can be fixed, rather than having to replace the entire unit.