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, food waste, commercial refrigeration, Walk-Ins, Eco-Smart, humidity
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
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, food waste, commercial refrigeration, Eco-Cool, 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: remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, school, Eco-Smart, Retrofitting, Chain Restaurants
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
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?
Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor
Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.
Topics: refrigeration, sustainability, food waste, Eco-Cool, Rebates, Regulations, Ingredients
Here at RDT, on-demand defrost is made possible through our Eco-Smart solution, but not everyone is familiar with on-demand defrost for commercial kitchens. So let's take a closer look at what that means and why it can impact the bottom line for restaurants and foodservice operations.
Topics: freezer, remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, Eco-Smart
Think of how many times you’ve grabbed an apple only to find a section of it bruised. What happened to that apple? Did you disregard the imperfection and use it anyways, or did you throw the entire piece of fruit away? Most people would have done the latter. It’s all too common in this day and age, and as we’ve discussed before, food waste statistics are jarring. So how can we take these food waste studies and do something about it?
Topics: food safety, refrigeration, food waste, commercial refrigeration
