Having automation in commercial refrigeration is important, especially in the foodservice business. When backup compressors are used, it helps free up employees to do other things that will help your business make money. More importantly, if your primary unit does go down, there won't be an interruption of service, or worse, lost product. Here are a few examples of how a backup compressor can help your business.
What do foodservice operations like restaurants, schools, or hospital cafeterias have in common? The need for commercial refrigeration that is efficient, cost-effective, and reliable. One way all these refrigeration challenges can be answered starts with a small but powerful piece of equipment – a digital scroll compressor.
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.
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.
When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.
Say your commercial kitchen has multiple walk-in coolers and freezers. It also has several prep tables that need proper cooling temperatures. For foodservice consultants or operators, this might present a complex challenge to implement an efficient refrigeration rack system.
In the restaurant industry, every inch of space is valuable. Each piece of foodservice equipment, like refrigeration systems, is a piece of a puzzle that must fit together in the space provided. And restaurant operators, especially of smaller restaurants, face a big challenge when it comes to their refrigeration rack systems: the footprint.
Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?