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.
In the foodservice industry ice comes in three main forms: cubed, including small and medium versions; flake and nugget ice, which are small bits of ice completely different from their cubed siblings; and various other shapes that vary by manufacturer. Some ice machines form other cube types, including gourmet square cubes, octagon and crushed.
Walk-in refrigerators and freezers are available in virtually any shape and size. These units can be as small as 15 cubic feet and as large as 400,000 square feet. Multilevel walk-ins also are available. Coolers are more likely to be larger than freezers.
The reach-in category encompasses refrigerators and freezers but also includes pass-thrus, roll-ins and even under counter units. Refrigerators keep food temperatures at between 36 degrees F and 38 degrees F, while freezers hold food between -10 degrees F and 0 degrees F. Foodservice operators can also choose combination refrigerator-freezers that feature separate temperature readouts.
Part of the reach-in category, roll-in refrigerators provide enhanced versatility in the kitchen. In most cases, these units are designed to accommodate carts containing food pans.
Using a blast chiller represents one of the safest ways to quickly reduce the temperature of hot food. That's because blast chillers pull down the temperature of hot food from 160 degrees F to 38 degrees F in 90 minutes or less.
Most foodservice operators struggle with correlating menu size with storage areas. The fact that kitchen layouts vary and extra space typically comes at a premium only makes this more challenging.
It's a cold, hard fact: specifying the right ice machine requires careful consideration of a number of critical factors ranging from service style to menu to peak demand periods to space available for the unit.
Whereas hot wells were popular for holding food for front of house self-service in the past, more operators continue to look for heat and display alternatives. Heated merchandisers are a fixture in retail settings, including supermarkets and convenience stores, holding hot food that is either in pans for portioning or pre-packaged for grab-and-go applications.
Walk-ins are extremely versatile pieces of foodservice equipment that are typically configured to meet operators' specific needs for refrigerated storage.
One common mistake operators make is purchasing a soft-serve machine that is an inappropriate size. Here are two other common mistakes foodservice operators should avoid when purchasing this type of foodservice equipment.