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.
When choosing a unit, consider the equipment’s mechanical requirements, such as the location of compressor, electric and power needs and whether the unit’s overall dimensions will fit the space. Although all reach-ins use a compressor, evaporator coil and evaporator fans for cooling, operators have a choice of metering devices. Operations needing faster temperature recovery would do best with a reach-in that utilizes an expansion valve flow device rather than a capillary tube that carries refrigerant.
Back-of-house flow and whether the operation provides takeout and delivery will help determine if a front- or back-loaded reach-in best suits the application.
Also consider configuration and storage needs in relation to compressors being top- or bottom-mounted. Also, storage needs should be assessed to best choose the proper shelving kit, including racks, pan guides and universal tray slides.
Door type is key and relates to whether the reach-in is used in the back or front of house. For those needing a self-serve merchandiser, glass doors provide added visibility to the unit’s interior. Units with half doors allow less air to escape and are recommended for hot environments. Operations with small footprints can specify a reach-in with 180-degree doors, which facilitates easier loading.
Consider the unit’s temperature maintenance and recovery time in relation to its application when purchasing a reach-in. Those looking to save operating costs over time should choose an energy-efficient reach-in that has 3 inches of insulation and operates on less horsepower.
