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. 

Specifying an Ice Machine

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.

Undercounter Refrigeration Cleaning and Maintenance

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.

Undercounter Refrigerator Purchasing Considerations

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.

A Guide to Undercounter Refrigerators

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.

Ice Machine Cleaning and Maintenance

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.

Ice Machines

Ice machines produce ice for service in foodservice facilities, restaurants, bars and hotels, either in the back of the house or for customer self-service. The type of ice these units produce determines their classification. Ice types include cube, nugget or extruded and flake.

Cleaning and Maintaining Blast Chillers

The average service life of a blast chiller can vary, depending on use, environment and various other factors but most last between 5 and 10 years. Unlike refrigeration equipment, blast chillers are not designed for continuous operation and should be shut off when not in use.

Choosing a Blast Chiller

One of the biggest issues with blast chillers is that operators commonly underestimate these units’ complexity. Fortunately, with newer technology and control boards, these units have become easier to use than in the past. Still, chilling product in blast chillers is much different than simply placing food in a refrigeration unit. There needs to be an educational component for those working with this equipment about how food should be sized, shaped and packaged prior to the chilling process for optimum results and to ensure adherence to proper food safety protocol.

Food Well Cleaning and Maintenance

Drop-in wells hold hot or cold food, keeping it at required temperatures. Due to these units’ basic design, cleaning and maintenance are not as complicated as with other equipment.