Consultant Q&A with Rick Sevieri, president, RJS Barber Associates, Old Lyme, Conn.

FE&S: What are the different types of pass-through refrigeration?

RS: Operators can use these units in the back or front of house. The refrigeration may be part of a serving counter that is accessible in the kitchen for restocking or a component of a chef’s line accessed from the salad prep area. Some restaurants use this equipment for grab-and-go applications because front loading isn’t necessary with accessibility from the front and back.

FE&S: What should operators consider when purchasing a pass-through?

RS: The unit has to save time and labor and speed up service.

FE&S: What are the door options with pass-throughs?

RS: Doors can be stainless or a material to match a restaurant’s architectural style. If these are visible from the front of the house, glass doors on the customer side provide viewing to the refrigerator’s contents without opening the door. These units can have single to three doors that are half or full height.

FE&S: What are more unconventional uses for these units?

RS: Undercounter and wine pass-throughs are commonly used in bars and can accommodate any item held at about 35 degrees F.

FE&S: What features and options are recommended?

RS: There are technologically advanced cooling systems available as well as features for HACCP compliance to help operators keep track of temperatures. We highly recommend purchasing a unit with LED lighting and glass doors. If the pass-through will be used in the front of house, a remote cooling system may be needed to keep noise levels down.