Refrigeration, Storage & Handling

Consultant Q&A with Brent Hall, vice president of operations and projects director, Clevenger Associates, Elma, Wash.

Consultant Q&A on Mobile Bars with Tracy Taraski, manager of design services, The Bigelow Cos. Inc., Kansas City, Mo.

Ice cream and gelato equipment includes batch freezers, which produce, freeze and dispense these desserts, as well as dipping cabinets, designed for displaying and serving frozen desserts.

Operators can maximize the service life of mobile bars by becoming familiar with the components and making daily inspections of its various parts. When a service agent does need to be involved, the operator should ask questions and observe the inspection and/or repairs. The agent should be able to give helpful maintenance tips and advice.

Mobile bars provide many of the same services as a built-in bar but with the flexibility of being mobile. Operators can pre-stock these portable units to ensure they are ready to go whenever necessary.

Operators can load pass-through refrigeration from either the front or back. Common applications for this type of upright, reach-in refrigeration include schools, universities and hospitals because these units provide self-service from the front. This provides the means for easily restocking chilled product without interrupting service.