Refrigeration, Storage & Handling

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

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Regular cleaning and sanitizing is critical with frozen dessert equipment. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.

Foodservice operators often use undercounter refrigeration units as supplemental storage solutions for the front of the house or in the kitchen as part of a prep station. This versatile equipment can help operations conserve space.

Undercounter refrigerators, or lowboys, are typically used in a kitchen’s prep area, bars and other spaces. Refrigeration systems must keep temperatures under 45 degrees F for beverages and under 40 degrees F for open food.

The basic issue with any refrigeration is air movement. If the machine lacks good air movement across the condenser coils and through the grill plates, the compressor will work harder, thus shortening the equipment’s service life.

The frequency of cleaning depends on the quality of water going to the ice machine and the environment surrounding it. Periodically empty and clean ice storage bins, regardless of the ice machine cleaning schedule.

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