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.
Back bar units are taller and have interior lighting for displaying wine as well as canned and bottled beverages at the bar. Operators often use back bar units in conjunction with beer dispensing systems.
Underbar refrigeration is often used in the front-of-house bar area and designed for bottled beverages.
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