Refrigeration, Storage & Handling

For optimum food safety, regularly clean and sanitize temperature-controlled food holding equipment. Because these units are considered secondary to cooking equipment, they may not get the required weekly maintenance needed to be kept properly clean.

Compared with other equipment, reach-ins are relatively simple to clean and maintain. For cleaning, use soap and water when wiping down the interior and exterior of the refrigeration unit as necessary.

Prior to specifying temperature-controlled food holding equipment, assess the operation’s menu and type of service.

For operators seeking a solution for displaying perishable grab-and-go items, back-of-house cold storage or cook-chill programs, reach-ins often provide a solid option. This equipment can store a variety of items, from beverages to sandwiches, salads to desserts. For front-of-house use, reach-ins should contain complementary items to best encourage impulse sales.

With temperature-controlled food holding, hot food can be safely held for long periods of time utilizing technology that helps retain food quality.

Reach-in refrigerators are versatile for use either for front-of-house grab-and-go items or long-term back-of-house storage.