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. 

Undercounter Refrigeration Q&A with Bruce Hodge of General Parts LLC

Service Agent Q&A with Bruce Hodge, service manager, General Parts LLC, Wichita, Kan.

What to Consider When Purchasing Undercounter Refrigeration

Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.

Product Knowledge Guide: Underbar and Undercounter Refrigeration

While operators typically use undercounter refrigerators, also known as lowboys, in a kitchen’s prep area, the underbar type is most often used in the front-of-the-house bar area. Undercounter models have greater depths for accommodating full-size sheet pans, while underbar coolers are designed for bottled beverages.

Cleaning and Maintenance Tips for Rethermalizers

Because it’s typically high-volume operations utilizing these units, any downtime can cause big service disruptions and should be avoided whenever possible.

Rethermalizer Q&A with Juan Martinez of Profitality

Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami

Product Knowledge Guide: Rethermalizers

A rethermalizer works to heat up pre-packed foods from a chilled or frozen state of less than 40 degrees F to a temperature of more than 165 degrees F safely and quickly. This equipment, which encompasses water baths, combi ovens and cook-and-hold ovens, can heat a variety of food items, including soup, gravy, sauces, pasta, meats and vegetables.

Product Knowledge Guide: Reach-In Refrigerators

Reach-in refrigerators or uprights, which keep food temperatures between 36 degrees F and 38 degrees F, can store a variety of perishable food. Glass door models can help foodservice operators merchandise packaged sandwiches, beverages and impulse food purchases, while custom models can store temperature-sensitive items such as wine and chocolate.

The Cleaning and Maintenance of Underbar Equipment

Service agent Christopher B. Warren, director of operations, Joe Warren & Sons, Norwood, Mass., offers a few tips on keeping underbar equipment in top operating condition.

What to Consider When Purchasing Underbar Equipment

Steve Waltz, senior associate/project manager at Cini-Little International, Inc., based in Washington, D.C., discusses the important factors to consider when choosing underbar equipment.

Product Knowledge Guide: Underbar Equipment

Underbar equipment needs vary depending on the operation. In general, key pieces form a lineup to create a complete workstation. This typically consists of a countertop or work surface with a backsplash. Cabinet-style underbar equipment has a floor and an open front or hinged front access doors that allow storage below the work surface.

Cleaning a Soft-Serve Machine

To avoid milk stone buildup, a combination cleaner and sanitizer is recommended for cleaning soft-serve machines’ stationary components. After assembly, this chemical acts as a sanitizer and has the added benefit of working on milk stone film. These chemicals are intended to be used in food zones.