Refrigeration

Refrigeration takes many forms in foodservice operations including walk-ins, reach-ins, and display cases.

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

Compared with other equipment, reach-ins are relatively simple to clean and maintain. For cleaning, use soap and water when wiping down the interior and exterior of the refrigeration unit as necessary.

For operators seeking a solution for displaying perishable grab-and-go items, back-of-house cold storage or cook-chill programs, reach-ins often provide a solid option. This equipment can store a variety of items, from beverages to sandwiches, salads to desserts. For front-of-house use, reach-ins should contain complementary items to best encourage impulse sales.

Reach-in refrigerators are versatile for use either for front-of-house grab-and-go items or long-term back-of-house storage.

Walk-in refrigerators provide a large amount of space for food storage on-site, operating more efficiently than multiple reach-in coolers or freezers. These units also can serve as large auxiliary rooms for prepping ingredients.

Walk-in refrigerators provide a large amount of space for food storage on-site, operating more efficiently than multiple reach-in coolers or freezers. These units also can serve as large auxiliary rooms for prepping ingredients.

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