Navigating the world of proper food refrigeration can sometimes be confusing. Here at RDT, we want to simplify it for you. We've previously detailed how you should properly store ice cream, and now we'd like to discuss ten foods that require consistent temperatures in refrigerators.
In the days before a refrigerator in every kitchen, a well-equipped kitchen had an icebox. An icebox was a large wooden box on legs that was divided into several compartments. One compartment held a huge block of solid ice that acted as the refrigerant to keep everything inside the icebox cool and fresh.
Americans love their ice cream. According to the International Dairy Foods Association, the average American eats more than 23 pounds per year. With the increasing availability of non dairy ice cream, the treat is now an option for even more people.
The human heart is a magnificent piece of machinery. Believe it or not, it also makes for a great analogy when talking about certain aspects of commercial refrigeration systems. Fittingly, it's all about the valves.
Who you are is comprised of what you do, how you do it, and why. Here at RDT, we make it our mission to deliver excellence through our industry-leading technology, which leads to products and solutions that can best impact our customers. The final step is world-class service to help implement our technologies and solutions.
If you're in the foodservice industry, you know your utility bill is one of your largest expenses. And of those energy eaters, your walk-in freezer and refrigerator can be some of the largest draws of your electricity.
January 1, 2020 and July 10, 2020 are the deadlines for manufacturers of commercial refrigeration to show that they are in compliance with the latest energy-efficiency standards as set by the Department of Energy in 2017.
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?
Multi-state, foodborne illnesses continue to affect American consumers, and not only from farm-to-supermarket. Downstream food service operations like those found in K-12 cafeterias, hotel restaurants, and at sports stadiums are often the site of consumer food poisoning incidents.
Record-breaking attendance, enlightening industry discussions, and even glow-in-the-dark bowling.
If you happened to miss out on the 2019 FCSI Education Provider Program's Refrigeration Training Seminar held at RDT's factory in Waxahachie, Texas, check out this short video recapping the event: