Refrigeration, Storage & Handling

Check out vendor-neutral guides to specific product types below.


The menu will help determine if a foodservice operation requires a blast chiller and, if so, the appropriate size. More delicate food like bakery items may be better suited for a softer, more gradual chill process, while meat and other heartier products can withstand a hard chill that brings food temperatures down to an almost frozen state more quickly.

Walk-in refrigerators play a key role in many commercial kitchens, keeping products cool and at food-safe temperatures. Because this equipment stores food, which would be pricey to lose, perform proactive maintenance at least twice a year.

Blast chillers bring down food temperatures from 160 degrees F to 38 degrees F in 90 minutes or less to reduce the time food is in the danger zone of between 41 degrees F and 135 degrees F. Because this chilling method forms microcrystals on products, food retains its quality, appearance, nutritional value and flavor.

Walk-in refrigeration is popular for operations that require a large space for cold food storage. Although they are generally simple pieces of equipment, foodservice operators should consider a number of factors when purchasing a walk-in cooler. 

Blast chillers are a key piece of equipment for industrial operations that want to cook, then store, large quantities of food. They’re also big-ticket items that operators should be careful with to protect their investments.

Walk-ins are suitable for a variety of foodservice operator segments, from traditional bars and restaurants to institutional applications like schools, hospitals and prisons. Along with fresh produce and raw meat, operators can use walk-in coolers to store beer, wine and dairy items. High-end restaurants may designate separate walk-ins for different meats that have diverse temperature requirements.