It's certainly been a wild ride, and we still have a few days to go. The year 2021 will go down as one that saw many challenges, as well as so many solutions. Here at RDT, that's the way we look at things, by focusing on the solutions.
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.
Freezer burn can be one of the biggest contributors to food waste in commercial kitchens and dissatisfied customers. From poor flavors to decreased profits, there are many harmful effects of freezer burn that can negatively impact restaurants and other types of foodservice operations.
The human heart is a magnificent piece of machinery. Believe it or not, it also makes for a great analogy when talking about certain aspects of commercial refrigeration systems. Fittingly, it's all about the valves.
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?
There's nothing worse than pulling out a cut of meat from the walk-in freezer during dinner prep, only to find that it's covered in freezer burn spots. But what does freezer burn actually mean, and what are the five most harmful effects of freezer burn in a restaurant or commercial kitchen?
In terms of commercial refrigeration in restaurants, hotels, and other foodservice operations, we often think of the summer months as being the prime time for energy savings. It makes sense because it requires more effort (a.k.a. energy) to keep things cold in the dead of summer, but that doesn't mean summer is the only opportunity for reducing energy consumption.
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.
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.
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.