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.
Regular cleaning and sanitization of ice cream machines helps ensure food safety. Foodservice operators can also take a number of other steps to ensure they properly maintain these units.
When properly maintained, ice cream machines can last between 10 and 20 years. However, these pieces of foodservice equipment offer a few tell-tale signs they are reaching the end of their service lives.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.