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How to Eliminate Frost in Your Walk-In with Eco-Smart

Posted by RDT on Aug 18, 2017 5:08:51 PM

 

Many people look at frost in a walk-in as a good thing. It means it’s properly cooling, right? Wrong. Frost in a walk-in can have detrimental effects on your commercial kitchen. 

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Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients

Food Storage Tips for Improving Food Safety in Your Commercial Kitchen

Posted by RDT on Jul 28, 2017 7:25:07 AM

One of the most important things in a commercial foodservice operation is food safety. When most people think of food safety, they think of proper food handling. However, proper storage of food is also extremely important to the integrity of your food. Consider these tips when storing food and organizing your walk-in.

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Topics: food safety, refrigeration, food waste, commercial refrigeration, HACCP, food storage

How Eco-Smart Can Make Your Commercial Kitchen More Efficient

Posted by RDT on Jun 19, 2017 12:01:58 PM

 

Commercial foodservice equipment needs to do more than just keep food items cool, it needs to be efficient and up to today’s technological standards. These days, you can pretty much control your entire life in the palm of your hand. The Eco-Smart controller by RDT allows you to monitor and control your commercial kitchen refrigeration systems from the convenience of your tablet, smart phone, or computer, too.

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Topics: food safety, refrigeration, commercial refrigeration, energy efficiency, Eco-Smart

Why Frost In Your Walk-In Freezer Is Bad

Posted by RDT on Jun 12, 2017 5:09:34 PM

 

One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.

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Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients

4 Ways to Save Energy This Summer

Posted by RDT on Jun 5, 2017 11:45:15 AM

 

The hot summer months bring rising waves, rising temperatures, and rising energy bills. Keeping your restaurant, school, hospital, or cafeteria costs down is imperative throughout the year. However, without an energy-efficient game plan for the summer, the sun won’t be the only thing making you sweat these next few months.

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Topics: food safety, refrigeration, commercial refrigeration, energy efficiency, Eco-Cool

A Brief History of Refrigeration

Posted by RDT on Mar 8, 2017 10:31:10 AM

 

Bacteria exists everywhere in nature. From the soil to our food, wherever bacteria has the right nutrients, moisture, and temperature levels, it tends to grow quickly. When this growth hits a critical mass, bacteria can cause illness. Of all the things known to man, keeping foods cold has been a top way to slow this bacteria growth.

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Topics: bacteria, food safety, refrigeration, commercial refrigeration, USDA

HACCP 101: A Brief Look at Health Codes and Commercial Refrigeration

Posted by RDT on Feb 27, 2017 2:45:19 PM

In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?

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Topics: bacteria, food safety, freezer, refrigeration, commercial refrigeration, Danger Zone, USDA, sanitation, hospitals, NASA, US Army, Pillsbury, FDA, HACCP

Three Reasons Why We Waste Food

Posted by RDT on Jan 17, 2017 10:55:04 AM

Think of how many times you’ve grabbed an apple only to find a section of it bruised. What happened to that apple? Did you disregard the imperfection and use it anyways, or did you throw the entire piece of fruit away? Most people would have done the latter. It’s all too common in this day and age, and as we’ve discussed before, food waste statistics are jarring. So how can we take these food waste studies and do something about it?

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Topics: food safety, refrigeration, food waste, commercial refrigeration

What Is the "Danger Zone" and How to Avoid It?

Posted by RDT on Jan 10, 2017 1:00:00 PM

Keeping food out of the "Danger Zone" is a critical step in preserving food safety. Regardless of the type of foodservice operation, leaving food at room temperature for too long can cause bacteria including salmonella, staph, and a whole list of undesirable illnesses.

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Topics: Center for Disease Control, bacteria, food safety, refrigeration, commercial refrigeration, Danger Zone

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