Refrigeration, Storage & Handling

While operators typically use undercounter refrigerators, also known as lowboys, in a kitchen’s prep area, the underbar type is most often used in the front-of-the-house bar area. Undercounter models have greater depths for accommodating full-size sheet pans, while underbar coolers are designed for bottled beverages.

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.

Because it’s typically high-volume operations utilizing these units, any downtime can cause big service disruptions and should be avoided whenever possible.

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.