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. 

Specification Considerations for Soft-Serve Machines

Consultant Arlene Spiegel, president of New York City-based Arlene Spiegel & Associates, discusses the hard, cold facts foodservice operators will need to know when purchasing a soft-serve machine.

Maintenance Considerations for Soft-Serve Machines

Regular cleaning and sanitizing is critical with soft-serve machines. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.

Product Knowledge Guide: Soft-Serve Equipment

Foodservice operators use soft-serve equipment to dispense ice cream, frozen custard, frozen yogurt and sorbet. Key commercial markets for these units include quick-service restaurants, such as frozen treat shops, bakeries and cafés, and full-service restaurants, such as family dining, buffets and casual dining. Schools, colleges and universities, airports and business cafeterias typically have soft-serve equipment in the noncommercial markets.

Service and Maintenance Considerations for Reach-In Refrigerators

Jon Russell, owner of Russell’s Service Co., a Leesburg, Ga.-based service agency, shares a few ideas on how to maximize the service life of a reach-in refrigerator.

What to Consider When Specifying Reach-Ins

The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.

What to Consider When Cleaning and Maintaining Walk-ins

Walk-in coolers are easy to maintain when following simple best practices and regular maintenance. The parts that tend to wear out, such as condensers, fans and motors, are inexpensive compared to the total cost of a new cooler. These can be fixed, rather than having to replace the entire unit.

Product Knowledge Guide: Walk-In Refrigeration

Walk-ins make it easier for foodservice operators to store large amounts of food items on-site and can be more efficient than multiple reach-in coolers or freezers. These units also can serve as large auxiliary rooms for prepping ingredients.

Consultant Q&A: Rick Sevieri, RJS Barber Associates

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

Consultant Q&A: Stephane Colombina, managing principal, FDS Design Studio LLC, Washington, D.C.

FE&S: When choosing a refrigerated prep table, what should operators keep in mind?

SC: The first thing to decide is if the unit will be used for displaying food or strictly for prep in the back of house. This will determine the look and design. Tables are available in one or two pieces, with or without separate rails. Typically, tables used in kitchens have one compressor for both the unit and the rail, while front-of-house tables have two compressors.

Product Knowledge Guide: Heat Lamps

Heat lamps, classified in the warming equipment category, hold baked, fried, steamed or broiled foods at safe temperatures for short periods of time without compromising quality or taste. This equipment was originally used in conjunction with meat-carving displays in the front of house, but today heat lamps are often a part of kitchen food stations.

What to Consider When Specifying Heat Lamps

Heat lamps keep hot food warm for short periods of time. Foodservice operators mainly use this equipment with pass-thrus, where production is on one side and serving is on the other. In addition, operators can use these units with either plates or pans of food in a variety of applications, including quick-service restaurants, stadiums and arenas, and convenience stores.