Refrigeration, Storage & Handling

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.

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 Rick Sevieri, president, RJS Barber Associates, Old Lyme, Conn.

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.