Because it’s typically high-volume operations utilizing these units, any downtime can cause big service disruptions and should be avoided whenever possible.
Refrigeration, Storage and Handling Guides
Service agent Christopher B. Warren, director of operations, Joe Warren & Sons, Norwood, Mass., offers a few tips on keeping underbar equipment in top operating condition.
A rethermalizer works to heat up pre-packed foods from a chilled or frozen state of less than 40 degrees F to a temperature of more than 165 degrees F safely and quickly. This equipment, which encompasses water baths, combi ovens and cook-and-hold ovens, can heat a variety of food items, including soup, gravy, sauces, pasta, meats and vegetables.
Steve Waltz, senior associate/project manager at Cini-Little International, Inc., based in Washington, D.C., discusses the important factors to consider when choosing underbar equipment.
Reach-in refrigerators or uprights, which keep food temperatures between 36 degrees F and 38 degrees F, can store a variety of perishable food. Glass door models can help foodservice operators merchandise packaged sandwiches, beverages and impulse food purchases, while custom models can store temperature-sensitive items such as wine and chocolate.
Underbar equipment needs vary depending on the operation. In general, key pieces form a lineup to create a complete workstation. This typically consists of a countertop or work surface with a backsplash. Cabinet-style underbar equipment has a floor and an open front or hinged front access doors that allow storage below the work surface.