Storage & Handling Equipment

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. 

THE Quarterly Product Knowledge Guide: Bottle Coolers

When a bar needs quick and easy access to beverages, bottle coolers become part of the equipment package to help ensure efficient service. These deep well coolers that come in horizontal and box models chill and store bottled and canned beverages.

THE Quarterly Product Knowledge Guide: Backbar Refrigeration

Backbar units tend to be tall and have interior lighting for displaying beverages at the bar. In the case of a bar serving alcohol, operators often incorporate these units with beer-dispensing systems. In addition, operators often use reach-in style backbar coolers in the underbar part of the bar. The approximate height of the cabinet is 36 inches if set on the floor or 42 inches if on 6-inch legs.

Cleaning and Maintenance Tips for Roll-in Refrigerators

Although regularly cleaning the condenser can help extend the service life of roll-in refrigerators, operators and trained service professionals do need to provide other basic maintenance requirements.

THE Quarterly Product Knowledge Guide: Roll-in Refrigerators

A roll-in refrigerator, part of the reach-in category, allows operators to wheel in racks that contain pans of food. Roll-in refrigerators and freezers can store a variety of perishable food, including meat, produce, eggs, dairy products and condiments. These units are typically utilized for prep-line storage.

Fusion MBCTM4-F Countertop Freezer

master bilt ctm4 fMaster-Bilt Products

The Fusion MBCTM4-F countertop freezer is available with R290 natural refrigerant. The unit also features a triple pane low energy glass door and enhanced LED lighting surrounding the door. 

www.master-bilt.com

THE Quarterly Product Knowledge Guide: Remote Ice Machines

Ice machines work by extracting heat from an evaporator plate and expelling it from the unit. Typically, air-cooled systems pump the heat out of the box into the kitchen, where it is cooled by air conditioning. Normally, when an operation needs to produce 1,000 pounds of ice or more per day, it is recommended that a remote ice machine be employed.