Consultant Q&A with Rick Sevieri, president, RJS Barber Associates, Old Lyme, Conn.
Refrigeration, Storage and Handling Guides
Consultant Q&A with Orlando Espinosa, principal, Orlando Espinosa + Associates LLC, Glen Mills, Pa.
With pass-throughs, as with other equipment, planned maintenance lessens the incidences of equipment failure and helps ensure a longer service life. Keeping up with the requirements also ensures the pass through is operating at peak energy efficiency.
Foodservice operators can choose from a variety of meal delivery carts. These units are typically categorized by application. From hot to cold, meal delivery carts offer a wide range of styles and functions. Meals can be delivered either in bulk or on trays from this equipment, depending on the operation. Carts can be high- or low-profile and have capacities ranging from 6 to 36 trays.
Foodservice operators from all industry segments can use heated display merchandisers in the back or front of the house to keep food accessible and hot prior to serving. Self-serve units help create impulse sales opportunities in grab-and-go applications.
Consultant Q&A with Orlando Espinosa, principal, Orlando Espinosa + Associates LLC, Glen Mills, Pa.
Featured Products
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ZAMBOOZY Adult Slushie Freezer
Taylor Co.
The Zamboozy adult slushie freezer creates custom alcoholic slushie and frozen beverages. It has rapid recovery for high-volume applications and includes branding with a backlit display.
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SkyLine Chill Blast Chiller-Freezer 102
Electrolux Professional
This blast chiller can take 220 pounds of food from 195 degrees F to 37 degrees F in less than 90 minutes, according to the maker. Features include a high-resolution, touch-screen interface that translates into more than 30 languages; a cooling fan that operates at 7 different speeds and timer that can manage up to 20 different cooking cycles. The fan stops within five seconds of the door opening.
