Welcome to the RDT Blog.

 

The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.

Topics: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety

 

Food waste is a major issue in restaurants and other commercial foodservice operations across the country. In fact, according to the non-profit ReFED, which specializes in food waste reduction, the United States wastes about 63 million tons of food each and every year.

Topics: refrigeration, commercial refrigeration, Eco-Smart, Eco-Cool, food waste, redundancy

We waste a lot of food. In fact, close to a third of the world's food production is wasted each year, accounting for roughly 1.3 billion tons and nearly $990 billion dollars. In the United States alone, Americans waste $160 billion of that total, which is nearly 30 to 40 percent of the entire U.S. food supply.

But are we making progress? What is being done to prevent food waste? Where are we at in 2018?

Topics: refrigeration, food waste, commercial refrigeration, Eco-Cool, redundancy, sustainability, Environment

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: refrigeration, commercial refrigeration, commercial freezer, freezer, Walk-Ins, food waste, food safety, remote monitoring, temperature monitoring

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: refrigeration, commercial refrigeration, commercial freezer, freezer, freezer burn, Walk-Ins, food waste, food safety

Every time a freezer door is opened, moisture enters the conditioned space. If that air is humid, even more moisture enters. But once humid air is inside a walk-in freezer, what happens to that moisture, and how does it impact the overall refrigeration program?

Topics: refrigeration, commercial refrigeration, humidity, Walk-Ins, Eco-Smart, food waste

 

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: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety

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: refrigeration, commercial refrigeration, food safety, food storage, HACCP, food waste

 

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.

Topics: refrigeration, Eco-Cool, food waste, commercial refrigeration, Digital Scroll Compressor, redundancy

 

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?

Topics: refrigeration, energy efficiency, commercial refrigeration, Eco-Smart, Retrofitting, Chain Restaurants, school, Walk-Ins, food waste, HACCP, remote refrigeration