Refrigeration, Storage & Handling

Blast chillers remove the heat from food, bringing temperatures down from 160 degrees F to 38 degrees F in 90 minutes or less. This process reduces the possibility of bacterial growth.

When deciding on a refrigerated display case, operators should determine the type of application to decide if a refrigerator, freezer or open-air merchandiser is most appropriate.

It’s important to decide what type of ice a foodservice operation or bar will require, including crushed, hard cubes, extruded or a combination. A growing number of upscale bar operators now use specialty ice or bigger cubes.

Proper care and maintenance play crucial roles in keeping refrigerated display cases operating at optimal efficiency. The typical service life for these units is about 7 to 12 years.

Glass door or open-air display cases house refrigerated or frozen products, including beverages, ice cream, sandwiches, salads and other grab-and-go foods. Operators can position these units as endcaps in a retail setting or group them for a point-of-sale opportunity.

The condition of front-of-house equipment and units visible to customers, such as heated display merchandisers, serves as a reflection of an operation. Keeping this equipment clean and properly maintained plays a critical role in the success of any retail operation as doing so will enhance the appearance of food displays and therefore draw customers.