Welcome to the RDT Blog.

 

When it comes to food waste, there are three main areas of focus according to the ReFED Restaurant Food Waste Action Guide. Those three areas are food waste prevention, food waste recovery, and recycling. 

Topics: refrigeration, food waste

The lists are starting to emerge. As we end 2018 and head toward 2019, everyone seems to have an opinion about what will be hot in food and beverage in the coming year, but here at RDT, we want to focus on what will be cold, so to speak. 

Topics: food waste, trends

 

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

 

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, food waste, commercial refrigeration, Eco-Cool, Eco-Smart, 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, sustainability, food waste, commercial refrigeration, Eco-Cool, redundancy, 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: food safety, freezer, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer, remote monitoring, temperature monitoring

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

 

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