For 50 years, Refrigeration Design Technologies has provided clients with best-in-class customer service and the most technologically advanced commercial refrigeration solutions. And now we're proud to introduce a new website and new products, all with enhanced ease of use so commercial customers have resources at their fingertips and a more seamless path to cost-saving refrigeration solutions.
The technological revolution has changed nearly every aspect of society, including within the foodservice refrigeration industry. Innovations that help operators control costs, provide safety measures, and automate tasks assist businesses nationwide. And by having a partner like RDT, you know that the innovation will always be forward-thinking.
Refrigeration racks aren't just for large jobs and spaces. In fact, at RDT, we build racks for any size project with the same dependable quality.
Knowing how refrigeration works is crucial to finding the right solutions for your foodservice operation, and fortunately, the basics are easy to understand and quite interesting to learn.
Refrigeration has been one of the better innovations of our era, bringing about a great deal of convenience for businesses and everyday households. Before this technology was introduced, people were left with limited methods of preserving their food and cooling down their homes during the hot months of summer. The success of modern refrigeration is largely due to refrigerants, the chemicals used to cool the air.
Whether a classic keg of suds or something more progressive like kegs of cold brew coffee or kombucha, kegged beverages can turn bad or create safety risks if not stored properly. Even though some operations will try to store kegs in a food cooler, it's ideal to create a separate walk-in for storing kegs.
When it comes to food waste, there are many reasons why foodservice operations across North America look to reduce it. In fact, over the last few years, it's been one of the hottest initiatives in the industry.
Americans love their ice cream. According to the International Dairy Foods Association, the average American eats more than 23 pounds per year. With the increasing availability of non dairy ice cream, the treat is now an option for even more people.
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?
There are two key aspects to what we do at RDT. The reason we're here is to deliver best-in-class refrigeration solutions to help our customers reduce energy spend, gain redundancy, and experience more efficient operations. It doesn't stop there, though. We also believe those solutions should be delivered with top-tier customer service. After all, they go hand-in-hand.