Refrigeration, Storage & Handling

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

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Walk-in refrigerators play a key role in many commercial kitchens, keeping products cool and at food-safe temperatures. Because this equipment stores food, which would be pricey to lose, perform proactive maintenance at least twice a year.

With blast chillers, proper temperatures can mean the difference between maintaining food quality during cooling and potentially creating an unsafe environment that breeds bacteria. Proper blast chiller maintenance is important from a safety standpoint since temperature consistency is key for HACCP reporting.

Walk-in refrigeration is popular for operations that require a large space for cold food storage. Although they are generally simple pieces of equipment, foodservice operators should consider a number of factors when purchasing a walk-in cooler. 

When purchasing a blast chiller, operators need to first determine food volume before choosing which size unit is appropriate. Blast chillers are sized by the number of pounds that can be accommodated at one time. Units typically use 2-inch-deep pans that hold about 10 pounds of product. 

Walk-ins are suitable for a variety of foodservice operator segments, from traditional bars and restaurants to institutional applications like schools, hospitals and prisons. Along with fresh produce and raw meat, operators can use walk-in coolers to store beer, wine and dairy items. High-end restaurants may designate separate walk-ins for different meats that have diverse temperature requirements.

Blast chillers remove the heat from food, bringing temperatures down from 160 degrees F to 38 degrees F in 90 minutes or less. This process reduces the possibility of bacterial growth.

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