Welcome to the RDT Blog.

 

Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.

Topics: refrigeration, sustainability, food waste, Eco-Cool, Rebates, Regulations, Ingredients

 

Here at RDT, on-demand defrost is made possible through our Eco-Smart solution, but not everyone is familiar with on-demand defrost for commercial kitchens. So let's take a closer look at what that means and why it can impact the bottom line for restaurants and foodservice operations.

Topics: freezer, remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, Eco-Smart

 

Through inspections, advisory services, education and training, testing, auditing and analytics, certification software solutions, and marketing claim verification, UL is a standard-bearer when it comes to lending credibility to billions of products world wide.

Topics: refrigeration, UL, Eco-Cool, Energy Study

 

With rising student populations and tighter budgets, schools are tasked with finding ways to save money while improving the well-being of students. One way for school administrators to improve on the economic, educational, and environmental aspects of their school is through energy efficiency. It’s never been more important to be energy-efficient than it is right now. And where better to teach how to save energy than in schools?

Topics: refrigeration, sustainability, energy efficiency, school

 

Just like there's a movement in food toward sustainably grown or raised ingredients, there's a movement in foodservice design and construction to achieve those goals, as well.

Topics: refrigeration, healthcare, sustainability, USDA, LEED, USGBC

 

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.

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

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?

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

 

Commercial kitchen refrigeration can require a lot of attention in order to keep things running smoothly. But aside from ease-of-use, there are many benefits to remote refrigeration. Here are three important reasons why your foodservice operation should consider remote refrigeration.

Topics: remote refrigeration, refrigeration, commercial refrigeration, sanitation, noise reduction, energy efficiency

Commercial refrigeration systems are vital to foodservice operations. They preserve ingredients at ideal storage conditions, keep food and beverages cold at proper consumption temperatures, and they help move foods through the Danger Zone as quickly and efficiently as possible to ensure safe food consumption and storage.

Topics: freezer, refrigeration, commercial refrigeration, Danger Zone, Walk-Ins, Merchandisers, Deli Case, Drop-In Well, Grab-N-Go, Blast Chillers, Reach-Ins

 

To say the state of healthcare is in flux is an understatement. With a changing political landscape, rising costs, new regulations, the emergence of new technologies and systems, and a host of other variables, what we see in hospitals today may be very different in 20 years. One thing that will remain a constant, though, is the need to feed patients, guests, and staff.

Topics: healthcare, nutrition, sustainability, Foodservice Director, hospitals