A high proportion of those dining in cafeterias around the globe might value the chefs' labours in putting high-quality food on the table. Fewer people will think about the significance of Restaurant Refrigeration to their pleasure in eating out safely. Without the correct cooling equipment, not even a most renowned chef would be able to pursue their catering career.
Any proprietor wishing to open a cafe, bistro or diner needs to make sure they have the right kitchen equipment. This can range from sinks, drainers and dishwashers to pizza ovens, fryers and griddles. One essential element of any commercial food enterprise is the means of keeping produce chilled.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Bar mixes, bottled beer and white or rose wines might best be kept in a cooler known as a low boy or a high boy. The access to a low boy is at floor level. A high boy opens around waist high.
Restaurant, bar and hotel owners should aim for optimum fuel efficiency when leasing or purchasing commercial refrigeration apparatus. Another consideration to take into account is the availability of government funding for gastronomic cooling appliances. Potential energy savings from more efficient machinery combined with heat recovered from these coolers via heat pumps can gradually offset the costs of the equipment. Up-to-date technology can dramatically reduce the running costs of commercial coolers and freezers.
Hospitality businesses can profit from merchandise such as an ECube system to adapt refrigeration appliances to measure the temperatures of stored foods instead of the air inside chillers. This system allows fridges to cycle for longer, which therefore increases the lifetime of compressors and generates energy savings whilst reducing CO2 emissions. Aging, more inefficient coolers will save more from these retro-fit gadgets. Such reductions can make up for the costs of an ECube in just 6 to 12 months.
Any proprietor wishing to open a cafe, bistro or diner needs to make sure they have the right kitchen equipment. This can range from sinks, drainers and dishwashers to pizza ovens, fryers and griddles. One essential element of any commercial food enterprise is the means of keeping produce chilled.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Bar mixes, bottled beer and white or rose wines might best be kept in a cooler known as a low boy or a high boy. The access to a low boy is at floor level. A high boy opens around waist high.
Restaurant, bar and hotel owners should aim for optimum fuel efficiency when leasing or purchasing commercial refrigeration apparatus. Another consideration to take into account is the availability of government funding for gastronomic cooling appliances. Potential energy savings from more efficient machinery combined with heat recovered from these coolers via heat pumps can gradually offset the costs of the equipment. Up-to-date technology can dramatically reduce the running costs of commercial coolers and freezers.
Hospitality businesses can profit from merchandise such as an ECube system to adapt refrigeration appliances to measure the temperatures of stored foods instead of the air inside chillers. This system allows fridges to cycle for longer, which therefore increases the lifetime of compressors and generates energy savings whilst reducing CO2 emissions. Aging, more inefficient coolers will save more from these retro-fit gadgets. Such reductions can make up for the costs of an ECube in just 6 to 12 months.
About the Author:
Cindy H. Cassidy has worked nearly every position in both the back and front of the restaurant over the past 16 years. Currently as a project manager, she oversees the opening of new restaurants. If you would like to read more on sustainable commercial freezer she suggests you visit her friends at Imbera: Commercial Coolers, Refrigerators, Freezers USA.
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