The frozen beverage dispensers category continues to grow — and with good reason. Restaurant and bar operators keep expanding their menu of frozen beverages due to the large profit margins these products can produce.
Long a staple piece of equipment for operators of all shapes and sizes, food wells keep menu items hot or cold, depending on the unit and application. Foodservice operators can use these units in either the back or front of house.
Foodservice operators most commonly use blast chillers to chill food prior to storing it as part of a cook-chill process. By halting the cooking cycle, blast chilling helps retain food quality, appearance, nutritional value and flavor.
While draft beer has been a constant fixture at most bars and restaurants, the craft beer renaissance is placing a greater emphasis on this equipment.
The popularity of grab-and-go items has more foodservice operators looking to refrigerated display cases to help meet customer demand. This equipment includes enclosed and open displays designed for bakery, deli and packaged food applications. A variety of operators, including restaurants, schools, businesses and airports, use refrigerated display cases.
The basic design of commercial shelving used in the foodservice industry has essentially remained unchanged since the mid 1960s. This consists of round posts and a wire-based system.
For operators seeking to save space while creating convenient cold storage options, undercounter refrigeration represents a viable alternative for preparation and cooking lines. Also known as a lowboy, this equipment’s smaller size makes it suitable for kitchens with smaller footprints or for operators looking to keep valuable worktop space clear.
For operators looking to cut costs and consolidate storage, combination walk-in refrigerator freezers may be a viable option to consider as an alternative to two separate units. Like single-unit walk-ins, combination models are typically custom-made, so these units come in virtually any shape and size.
Operators can choose from a variety of shelving unit types, including standalone stationary, multiple units mounted on track systems, wall-mounted or mobile, such as those configured as utility carts.
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.