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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

2018 Food Trends (and How They Relate to Commercial Refrigeration)

Posted by RDT on Dec 28, 2017 8:30:00 AM

We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.

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Topics: food safety, refrigeration, sustainability, commercial refrigeration, Danger Zone, Ingredients, Fine Dining, Environment, commercial freezer

HACCP 101: A Brief Look at Health Codes and Commercial Refrigeration

Posted by RDT on Feb 27, 2017 2:45:19 PM

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?

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

Why Commercial Refrigeration Is Important to These Foodservice Applications

Posted by RDT on Feb 13, 2017 1:30:00 PM

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.

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

What Is the "Danger Zone" and How to Avoid It?

Posted by RDT on Jan 10, 2017 1:00:00 PM

Keeping food out of the "Danger Zone" is a critical step in preserving food safety. Regardless of the type of foodservice operation, leaving food at room temperature for too long can cause bacteria including salmonella, staph, and a whole list of undesirable illnesses.

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Topics: Center for Disease Control, bacteria, food safety, refrigeration, commercial refrigeration, Danger Zone

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