Refrigeration

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

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Glass door or open-air display cases house refrigerated or frozen products, including beverages, ice cream, sandwiches, salads and other grab-and-go foods. Operators can position these units as endcaps in a retail setting or group them for a point-of-sale opportunity.

When deciding on a refrigerated display case, operators should determine the type of application to decide if a refrigerator, freezer or open-air merchandiser is most appropriate.

Proper care and maintenance play crucial roles in keeping refrigerated display cases operating at optimal efficiency. The typical service life for these units is about 7 to 12 years.

Foodservice operators often use undercounter refrigeration units as supplemental storage solutions for the front of the house or in the kitchen as part of a prep station. This versatile equipment can help operations conserve space.

Undercounter refrigerators, or lowboys, are typically used in a kitchen’s prep area, bars and other spaces. Refrigeration systems must keep temperatures under 45 degrees F for beverages and under 40 degrees F for open food.

Underbar refrigeration is often used in the front-of-house bar area and designed for bottled beverages.

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