Refrigeration, Storage & Handling

Check out vendor-neutral guides to specific product types below.

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Essentially souped-up freezers, blast chillers are most often used by large institutions like hospitals, which need to produce and store food in high volume. They’re also high-dollar pieces of equipment that need to be well-maintained to work at peak efficiency.

Undercounter refrigeration’s average service life is between 10 and 15 years with proper care and maintenance.

Undercounter refrigerators, also called lowboys, are typically used in a kitchen’s prep area and hold food at temperatures less than 45 degrees F. 

Proper placement, sizing and utilization of space are hallmarks of an efficient walk-in.

Undercounter refrigeration units are designated as additional cold storage solutions for the front of house or as part of a kitchen’s prep station. Especially for operations with smaller footprints or those needing to save space, this equipment is extremely versatile.

For optimum food safety, regularly clean and sanitize temperature-controlled food holding equipment. Because these units are considered secondary to cooking equipment, they may not get the required weekly maintenance needed to be kept properly clean.