Proper care and maintenance are crucial to keep refrigerated display cases operating at optimal efficiency.

Before choosing a closed or open cold merchandiser, operators should determine the type of application in which they will use the equipment. While packaged foods can be offered for customer self-service in open-air displays, unpackaged foods must be held in a closed display and served by an attendant.

The application will determine which type of cold merchandiser is best for an operation.

Think carefully about what kitchen equipment to keep and what to replace when updating an operation.

Giorgio Di Giacomo was named vice president for APQ/Star Holdings Group, which is part of Middleby Corp.

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.

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.

Consultant Q&A: Rick Sevieri, president, RJS Barber Associates, Old Lyme, Conn.