Refrigeration

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

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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.

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 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.

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. 

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.

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