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.
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.
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.
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.