Welcome to the RDT Blog.

To cook great food, chefs use two elements: heat and time. To get the best results, quite often heat is used in moderate quantity and at a slow pace. In the oven and on the stove, slowness can be a virtue. This isn't always the case, though.

Topics: Danger Zone, Walk-Ins, Blast Chillers, Shock Freezers

Saving money. This is one of the most important tasks any convenience store energy manager can achieve. After all, if you're saving energy, you're saving money.

Topics: energy efficiency, c-stores

 

The Department of Energy and other organizations have new sets of standards for walk-in coolers and freezers. These changing energy regulations are impacting commercial refrigeration choices across the foodservice industry, so we'd like to take a few minutes to walk you through what they are and how they will impact your operation.

Topics: refrigeration, sustainability, commercial refrigeration, energy efficiency, SNAP

We all know about farm-to-table, the idea of going out in our local communities and sourcing ingredients as close-to-home as possible. In fact, in last year's What's Hot Trends Report, the National Restaurant Association listed hyper-local sourcing as their top trend of 2018.

Topics: Digital Scroll Compressor, redundancy, dry aging

 

Imagine your operation going into shutdown mode during the dead heat of summer. Perhaps it's the Fourth of July holiday when your restaurant sees a massive surge in business and your kitchen staff is in the weeds. Then, your refrigeration goes down.

Topics: commercial refrigeration, redundancy, service technician, maintenance

 

A few months back, we provided a more detailed look at the benefits and processes to dry aging steak. While those tips were certainly important, especially in today's steakhouse world where dry aging is all the rage, we thought we should take a step back to go through the basics of not just dry aging, but aging beef in general.

Topics: HACCP, humidity, dry aging

When it comes to finding energy savings in a foodservice operation, a number of opportunities present themselves. From lighting and ventilation to HVAC and food preparation, restaurant utility costs can be a source of frustration for operators, while at the same time, a source of savings.

A refrigeration system that uses heat reclaim is one way for operators to cut costs using the heat they already have.

Topics: refrigeration, commercial refrigeration, Eco-Cool, heat reclaim

Copper is a plumber’s best friend and an invaluable material in piping systems for commercial refrigeration.

Topics: refrigeration, commercial refrigeration, Eco-Cool, piping

 

The Green Restaurant Association is an international, non-profit organization dedicated to creating green, sustainable practices in the restaurant industry. In addition to detailing ways operators can green their restaurants, the Green Restaurant Association also provides a breadth of knowledge on sustainable foodservice practices.

Topics: refrigeration, sustainability, food waste, commercial refrigeration, energy efficiency

 

When it's time to upgrade your commercial refrigeration, there's an enormous opportunity to save money no matter what type of foodservice operation you run. 

Topics: healthcare, energy efficiency, hospitals, Eco-Cool, Digital Scroll Compressor, redundancy