Walk In Units
Walk In Units
Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. More often than not, it’s value is emphasized when the unit has an issue, and according to Murphy’s Law, this will happen during the night on a holiday weekend! Fortunately, walk-ins are built to last, so when your unit fails, it’s probably time to analyze the core issue and to re-evaluate the specifications to see if they match your restaurant’s needs and uses.
Depending on the type of unit you’re purchasing, there are likely a few options in terms of size and capacity available. There are a few ways to categorize the size/capacity of a unit:
Walk-in coolers tend to be larger than their freezer counterparts and
can occupy a space from 15 cubic feet to as large as 400,000 square
feet! Keep the following in mind when choosing the size/capacity of your
walk-in box:
“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?”
This question comes up often when I discuss the layout and design of a client’s kitchen. The answer is that it depends.
Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have.
Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. This is PART 2 of Walking Through Your Walk-In series!
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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.
Knowing how to build your unit as well as understanding the how-tos behind its use can help ensure that you gain the most from your walk-in in both usability and longevity.
