In all walks of life, we’re always looking for that “easy button” – that one solution that solves our most pressing challenges without causing us worry, stress, or financial burden. While the real “easy button” is just for show, remote refrigeration monitoring is one solution that’s making life easier for foodservice operators.
Topics: food safety, freezer, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer, remote monitoring, temperature monitoring
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.
Topics: food safety, refrigeration, sustainability, commercial refrigeration, Danger Zone, Ingredients, Fine Dining, Environment, commercial freezer
Just a few degrees can separate food waste from profitable food. Store food in temperatures that are too warm and it will spoil. Store food in frozen conditions for too long and you run the risk of freezer burn. However, all that costly food waste can be eliminated through proper storing conditions in a commercial freezer. Which begs the question, are you saving money by maintaining the quality of the food in your walk-in freezer?
Topics: food safety, freezer, freezer burn, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer
Many people look at frost in a walk-in as a good thing. It means it’s properly cooling, right? Wrong. Frost in a walk-in can have detrimental effects on your commercial kitchen.
Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients
One of the most important things in a commercial foodservice operation is food safety. When most people think of food safety, they think of proper food handling. However, proper storage of food is also extremely important to the integrity of your food. Consider these tips when storing food and organizing your walk-in.
Topics: food safety, refrigeration, food waste, commercial refrigeration, HACCP, food storage
Commercial foodservice equipment needs to do more than just keep food items cool, it needs to be efficient and up to today’s technological standards. These days, you can pretty much control your entire life in the palm of your hand. The Eco-Smart controller by RDT allows you to monitor and control your commercial kitchen refrigeration systems from the convenience of your tablet, smart phone, or computer, too.
Topics: food safety, refrigeration, commercial refrigeration, energy efficiency, Eco-Smart
One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.
Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients
The hot summer months bring rising waves, rising temperatures, and rising energy bills. Keeping your restaurant, school, hospital, or cafeteria costs down is imperative throughout the year. However, without an energy-efficient game plan for the summer, the sun won’t be the only thing making you sweat these next few months.
Topics: food safety, refrigeration, commercial refrigeration, energy efficiency, Eco-Cool
Bacteria exists everywhere in nature. From the soil to our food, wherever bacteria has the right nutrients, moisture, and temperature levels, it tends to grow quickly. When this growth hits a critical mass, bacteria can cause illness. Of all the things known to man, keeping foods cold has been a top way to slow this bacteria growth.
Topics: bacteria, food safety, refrigeration, commercial refrigeration, USDA
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?
Topics: bacteria, food safety, freezer, refrigeration, commercial refrigeration, Danger Zone, USDA, sanitation, hospitals, NASA, US Army, Pillsbury, FDA, HACCP
