Storage & Handling Equipment

Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more. 

THE Quarterly Product Knowledge Guide: Shelving and Storage

Due to a growing array of shelving options, there is no longer a one-size-fits-all approach with these units. In fact, some operators find careful planning prior to specifying solutions is necessary to make the most of designated storage space.

Cleaning and Maintaining Walk-ins

It is recommended that walk-in refrigerators and freezers receive proactive maintenance at least twice a year.

Walk-in Refrigerators and Freezers

A walk-in cooler and/or freezer serves as a critical piece of equipment in commercial kitchens, as it becomes the bank for cold food storage. With more operators using fresher ingredients, space necessary to keep items cool continues to increase.

THE Quarterly Product Knowledge Guide: Food Wells

Drop-in wells can effectively keep food hot and/or cold, depending on the unit. An operation’s menu always dictates how many wells it requires. Other factors that determine the necessary number of wells include quantity of food or number of people the operation will serve.

THE Quarterly Product Knowledge Guide: Blast Chillers

Refrigeration, such as walk-ins and reach-ins, holds ingredients cold and at food-safe temperatures until operators need to serve the food or assemble menu items. In contrast, blast chillers remove heat from food items, bringing them down to safe temperatures.

THE Quarterly Product Knowledge Guide: Frozen Dessert Equipment

Frozen dessert equipment dispenses ice cream, custard, yogurt and sorbet. Depending on the unit, these may produce and/or store a variety of products, including soft-serve desserts in single, twin twist or two separate flavors as well as shakes and ice cream cones. The main pieces of frozen dessert equipment include soft-serve machines, batch freezers and dipping cabinets.

Refrigerated Display Cases

 Refrigerated display cases are prevalent in the cafe segment due to the continued popularity of grab-and-go items. This equipment category includes pass-thrus, roll-ins and undercounter units.

THE Quarterly Product Knowledge Guide: Reach-in Refrigerators

Reach-in Refrigerators

Pizza operations utilize reach-in refrigerators or uprights to keep perishable foods at temperatures between 36 degrees F and 38 degrees F. Operators most often use these units for long-term storage of pizza ingredients in the back of the house. Glass door models can merchandise a variety of menu items, including beverages, salads and other complementary items by the point of purchase.

THE Quarterly Product Knowledge Guide: Walk-ins

A walk-in cooler and/or freezer plays a critical role in any kitchen as it serves as the bank for food storage. With operators using more locally sourced and seasonally fresh product, the space they need to hold food at safe temperatures continues to increase.