Welcome to the RDT Blog.

We've spoken at length recently about the benefit that the retrofit kit may bring to your foodservice operation. 

Schools have had to adapt and overcome many different trials over the past year. From going completely virtual, to hybrid, to full in-person, it seems the changes are never-ending and pose all new complications. The biggest hurdle that many school foodservice operations have had to jump over recently has been properly and effectively monitoring their refrigeration, and that's what we're here to talk about today.

Technology is something that is always evolving. Power companies, home security systems, and appliances are providing smart systems that allow the end-user to monitor their usage from anywhere, at any time, and even on the go. RDT recognizes this technology shift, and our RDT Smart Access is bringing that same transparency and data directly to your fingertips.

Our Senior Project Manager, James Beam, will be retiring from RDT after 12 years of working with us. 

Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?

There are two key aspects to what we do at RDT. The reason we're here is to deliver best-in-class refrigeration solutions to help our customers reduce energy spend, gain redundancy, and experience more efficient operations. It doesn't stop there, though. We also believe those solutions should be delivered with top-tier customer service. After all, they go hand-in-hand.

Here at RDT, we love working together with our amazing group of reps that span across North America. In Virginia, Maryland, and the metro Washington, D.C. area, we're proud to partner with the team at High Sabatino.

One of the things often overlooked in foodservice is how geographical location can impact an operations foodservice equipment. Some things are more common to consider than others, such as baking in higher elevations or ice making in hot regions like Florida. Where a foodservice operated is located can also impact its refrigeration.

Freezer burn can be one of the biggest contributors to food waste in commercial kitchens and dissatisfied customers. From poor flavors to decreased profits, there are many harmful effects of freezer burn that can negatively impact restaurants and other types of foodservice operations.

All of us here at RDT are always looking for exciting ways to grow. We've recently shared our newest staffing additions as well as the story behind our new logo and brand. Our newest addition may not be in human-form, but rather a new technological investment of a brand new fiber laser that was delivered at the beginning of the year.

Food transportation in the United States is an important business that relies mostly on long haul trucking. Trucks today handle 70% of goods shipped across the country, and food travels an average of 1,500 miles to make it to a consumer's table. All of that travel means that having reliable truck refrigeration is essential in providing a safe food supply chain. Here’s some information about the history of food transportation and how refrigerated long haul trucking continues to impact us.