Refrigeration

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

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A walk-in cooler and/or freezer plays a critical role in any kitchen as it serves as the bank for food storage. With operators using more locally sourced and seasonally fresh product, the space they need to hold food at safe temperatures continues to increase.

When a bar needs quick and easy access to beverages, bottle coolers become part of the equipment package to help ensure efficient service. These deep well coolers that come in horizontal and box models chill and store bottled and canned beverages.

Backbar units tend to be tall and have interior lighting for displaying beverages at the bar. In the case of a bar serving alcohol, operators often incorporate these units with beer-dispensing systems. In addition, operators often use reach-in style backbar coolers in the underbar part of the bar. The approximate height of the cabinet is 36 inches if set on the floor or 42 inches if on 6-inch legs.

A roll-in refrigerator, part of the reach-in category, allows operators to wheel in racks that contain pans of food. Roll-in refrigerators and freezers can store a variety of perishable food, including meat, produce, eggs, dairy products and condiments. These units are typically utilized for prep-line storage.

Operators can load pass-through refrigeration from either the front or back. Common applications for this type of upright, reach-in refrigeration include schools, universities and hospitals because these units provide self-service from the front. This provides the means for easily restocking chilled product without interrupting service.

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