While American agriculture can support year-round harvests of most kinds of produce, fresh fruit and vegetables from local farms often have a flavor and quality that is difficult to replicate. As a result, many gourmands prefer to wait for foods to be in-season before purchasing them in bulk. With a good commercial freezer at one's disposal, it is easy to extend the period of time in which fall produce is available.
Commercial refrigerators are a staple in most professional kitchens.The space and cooling power they provide is needed for the storage required to run a restaurant smoothly. Still, even with the holding capacity of a walk-in refrigerator, it can be easy to lose track of supplies and run out of space due to disorganization.
You can solve both of these problems with proper organization of the items kept in the refrigerator. A good plan is too look through your walk-in on a regular basis and make sure that everything inside absolutely needs to be there. You may be able to get some items like vegetables delivered fresh every day, both improving the quality of your food and freeing up space.
What many don’t realize is that the insulation for your walk-in unit can play a huge role in the efficiency of the unit itself which can impact your utility bills, the maintenance of your unit, and the lifespan of your unit as well.
Walk-in freezers are an essential part of any well-run kitchen. There are many items that just can't be found locally and fresh, which means you need a place to keep them stored. The use of a walk-in freezer helps save room in the kitchen, so you won't have to sacrifice precious counter space or room for other restaurant equipment.
In the restaurant industry, business owners can save money by purchasing their goods in bulk. However, savings are only realized if the products are used before they go bad. Many business owners choose to preserve their stocked food with top-of-the-line restaurant equipment.
Walk in coolers and freezers are among the best and most essential pieces of restaurant equipment. Unfortunately, many restaurants try to get away with sole reliance on reach-in and undercounter units. While these can be useful for helping cooks access common ingredients quickly, they don't provide the same economic value and convenience as walk-in units.
Refrigerators revolutionized food storage. They come in all shapes and sizes and are used in homes, warehouses and restaurants. Many restaurants use large walk in refrigerators to store much of their food both because of the space it has inside and the ease of retrieval it allows. Still refrigeration wasn't always as advanced as it is today.
Restaurant owners need the necessary equipment to preserve perishable food. Commercial refrigerators are worth the investment, as they help maintain the ingredients that are used for popular meals on a menu.
Investing in kitchen equipment can be costly, and many try to stretch their pennies when it comes to deciding what to get. When choosing between gas and electric equipment, there are more factors than just cost that can affect your restaurant! Knowing the differences between gas and electric equipment for your kitchen can help you make an informed decision in purchasing foodservice appliances.
Walk-in refrigerators and freezers may be pre-engineered (or prefabricated) in standard or customized sizes or built into kitchens. They may be located inside or outside a facility, built with or without floors and may contain in-place or remote condensers.
For manufacturers, electronic controls offer easier inventory management, and for kitchen staff, these controls are easier to operate due to their simple up and down buttons that change case temperatures.
Refrigeration controls are devices used inside refrigerated units to regulate the environment in the unit. Temperatures are controlled within a certain tolerance that can vary. Newer controls provide alarms and logging for HACCP compliance. They let users know if temperatures are out of balance or if a power outage occurs.