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storage & handling equipment

  • Rethinking Cold Storage to Serve New Needs

    The post-pandemic future of the foodservice industry remains uncertain. But for most operations, the future will likely involve simpler, streamlined menus; more prepackaged grab-and-go fare; more emphasis on delivery; and greater utilization of commissaries and ghost kitchens.

  • 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.

  • 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.

  • Tempo Ice Machine

    Follett LLC

    Follett TempoIceMachine Door OpenTempo compact ice machines produce up to 90 pounds of ice per day and have a storage capacity of 30 pounds. Other features include an integral drain pump, an optional EZ-access filter and a semi-automatic cleaning system with automatic alerts. Operators can use Tempo in freestanding or undercounter applications.

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