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The Five Most Harmful Effects of Freezer Burn in Restaurants

Posted by RDT on Aug 6, 2019 2:15:00 PM


There's nothing worse than pulling out a cut of meat from the walk-in freezer during dinner prep, only to find that it's covered in freezer burn spots. But what does freezer burn actually mean, and what are the five most harmful effects of freezer burn in a restaurant or commercial kitchen?

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Topics: freezer, freezer burn, refrigeration, food waste, commercial refrigeration

4 Energy Saving Tips for Restaurants This Summer

Posted by RDT on Aug 5, 2019 2:30:07 PM

Rising temperatures may not be the only thing to worry about in the dead of summer. While the warm air outside may be welcome, it may result in increased energy bills that can really make you sweat. Those rising energy bills can lead directly to a reduction in profits.

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Topics: refrigeration, commercial refrigeration, energy efficiency, Eco-Cool, Energy Study, Eco-Smart

A Quick Look at Refrigeration in Warehouses and Industrial Buildings

Posted by RDT on Jul 25, 2019 8:11:42 AM

Warehouses, industrial buildings, and manufacturing facilities all require a significant level of cooling that requires larger scale refrigeration. Depending on the size, though, the requirements could be quite different.

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

[Interactive] Experience Savings with RDT Refrigeration Systems

Posted by RDT on Jul 11, 2019 4:03:38 PM
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Topics: refrigeration, noise reduction, energy efficiency, Eco-Cool, Eco-Smart, Digital Scroll Compressor, redundancy, convenience stores, c-stores

6 Factors to Consider When Designing a Sustainable Refrigeration System

Posted by RDT on Jul 2, 2019 11:45:25 AM

Refrigeration systems are a vital part of the modern world, used everywhere from industrial manufacturing to food processing to residential and commercial air-conditioning. Today, the world of refrigeration systems is becoming more and more tightly regulated. Such regulations ultimately act to increase sustainability, while lowering energy consumption, and this has enormous impacts on those of us in the foodservice industry.

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Topics: sustainability, ASHRAE

5 Ways to Reduce Produce Waste According to James Beard

Posted by RDT on Jun 27, 2019 6:44:00 PM

Restaurants have notoriously high overhead and correspondingly small profit margins, meaning owners must do everything they can to eliminate unwanted inefficiency and waste. Historically, fresh produce has been one of the largest single sources of waste for restaurants. Now. many chefs are taking extra measures to ensure they get the most from their fruits and vegetables.

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Topics: food waste

What You Need to Know About Aging Beef: The Details

Posted by RDT on Jun 13, 2019 9:00:00 AM

Up until a few decades ago, the dry method was, as it always had been, the only method of aging meat. Things changed in the 1960s. When vacuum packaging was invented, wet aging became the preferred method. In spite of the difference in taste of wet aged meat, the process causes much less shrinkage, making meat more profitable for retailers.

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Topics: humidity

Things You Didn’t Know You Could Do with Refrigeration Systems from RDT

Posted by RDT on Jun 7, 2019 6:00:00 AM

Here’s a definition of refrigeration systems we hear very often: It's a technology to store food. That's correct, for sure, but we have a better one. It's a technology to control temperature and humidity.

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Topics: humidity

A Closer Look at Food Waste in Schools

Posted by RDT on Jun 3, 2019 12:13:43 PM

Food waste in the U.S. has long passed an alarming threshold. In 2012, research undertaken by the Natural Resources Defense Council revealed that up to 40% of food goes uneaten. While an outrageous, quantity of food is wasted, 12% of American households lacked access to enough food in 2017 (USDA research).

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Topics: humidity

Turn Your Walk-In Into a Blast Chiller or Shock Freezer

Posted by RDT on May 13, 2019 5:15:00 PM

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.

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

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