Welcome to the RDT Blog.

Upgrading commercial refrigeration technology can help restaurants save money even when that equipment comes with an investment. It only takes one failure for a restaurant or foodservice operation to lose a walk-in full of ingredients, or on the other side, a system could drain energy every day. Neither is ideal in the books.

As the holiday season approaches, more people are preparing to host friends and family for big meals. While holiday gatherings have been on hold for the past couple of years, consumers are ready to get back in action. 

When aiming to launch a successful restaurant, the owner should be looking at a few key aspects: business strategy, food design, staff hiring, and restaurant equipment. Technology has become especially relevant in all aspects of today's foodservice industry, with restaurant owners upgrading their workplaces with the latest digital menus and self-ordering kiosks. But we've found three innovations restaurants should incorporate to help their business succeed.

People around the world enjoy ingredients from other parts of the world, but it doesn't just show up on the plate. The reality is foods are passed from one step of the import/export process to another, and in many cases, frozen refrigeration or freezing capabilities are needed. Whether it's imported cheeses, meats, or other global delicacies, shipping food that needs to be kept cold can be challenging, so let's explore the process of cold storage and shipping.

It might not seem immediately obvious, but commercial refrigeration systems are everywhere. We all know that grocery stores, convenience stores, schools, and restaurants require refrigeration systems to keep food safe for consumption. It is important in healthcare, not just as it relates to foodservice, but for things like blood and vaccine storage. The bottom line is commercial refrigeration matters in a wide range of applications, and it can impact the people who work in those organizations.

When it comes to making decisions, do you tend to go with your brain or your heart? In some cases, that may lead to dramatically different results. In refrigeration, the two work together to make the best decision for your refrigeration system.

Having ice build-up in commercial freezers not only looks unattractive, but it can also damage your refrigeration unit. Here are several reasons why ice builds up in commercial freezers and how to help prevent it from happening.

Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?

One thing that's clear over the course of 2020 is that technology is playing an even greater role in the foodservice industry. From the ability to provide digital ordering and touchless pickup for customers to an operator's ability to receive digital payment and to monitor processes and equipment, the technology trend is growing.

Is your evaporator coil plug and play? Does it require the refrigeration installer to add components on site? Does it involve the electrician running interconnective power and control wiring from the evaporator to the condensing unit? Why does it really matter? This is a subject we've heard people talking a lot about, so we wanted to dig into the details.