Refrigeration, Storage & Handling

Food wells can be hot, cold or a combination of the two for use in both the front and back of house. 

Blast chillers are popular with large institutional feeders, like hospitals and school districts, as well as a variety of other foodservice operators. The smallest units can cost more than $10,000, while role-in blast chillers can top $70,000. It’s important for operators to practice good cleaning and maintenance to protect their investment.

An operation’s menu and volume will determine how many and what type of food wells it needs.

Although ice machines require thorough cleaning at least every six months, and bins need to be emptied and cleaned regularly, the frequency of scheduled preventive maintenance depends on the ice equipment's environment.

Because of basic design, food well cleaning and maintenance tends to be simple and straightforward.

When specifying ice equipment, the operation's volume determines the amount of ice needed. Generally, a typical restaurant requires between 1 and 1½ pounds of ice per person each day. In terms of volume, the general rule is 5 ounces of ice per each 7- to 10-ounce drink, 8 ounces of ice per each 12- to 16-ounce drink, and 12 ounces of ice per each 18- to 24-ounce drink.