RDT is an independent, family-owned company that is committed to quality and customer service. Our designs are highly engineered to meet the challenges of today's foodservice industry, as we strive to always get better at saving energy, increasing efficiency, and ultimately providing more refrigeration capabilities for lower utility costs.
Topics: refrigeration, commercial refrigeration, UL, Eco-Cool, Model ZS
"Cold" and "beverage" are linked together. There's just no way around it. But to understand how these two ideas are so closely tied together, you have to look back through history to see the ties between refrigeration and beverages, and much of it is centered on breweries.
Topics: refrigeration, commercial refrigeration, energy efficiency
Everyone has a story, even companies. When we look back, we discover the reasons we do the things we do. We think about the people who helped us along the way, and we realize everything leading up to this point had an impact on us actually getting here. This applies to our success as individuals and as a company.
Here at RDT, it's no different.
Topics: refrigeration, commercial refrigeration, Eco-Cool
Remote refrigeration, the concept of moving your compressors to an area outside your commercial kitchen, can have many levels of benefit in your foodservice operation.
Topics: remote refrigeration, refrigeration, commercial refrigeration, HVAC
Sooner or later, almost all foodservice equipment will need to be serviced. A service technician’s top priority is to keep businesses up and running while limiting equipment downtime as much as possible. When it comes to servicing commercial refrigeration equipment, the goal is still the same.
Topics: refrigeration, commercial refrigeration, Eco-Smart, service technician
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
We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.
Topics: food safety, refrigeration, sustainability, commercial refrigeration, Danger Zone, Ingredients, Fine Dining, Environment, commercial freezer
We live in times when there's a delicate balance between regulations and repercussions. This is certainly true in the foodservice industry, especially as it pertains to refrigeration and the environment.
Topics: refrigeration, commercial refrigeration, Regulations, EPA, Environment, SNAP
The office lunch break used to consist of two main options – leaving the office to grab some fast food across the street, or brown bag it with a packed lunch from home. Neither choice was usually satisfying, or all that healthy. However, in today’s workplace, corporate dining is just as important of a job benefit as vacation days or a free phone. In fact, many companies both large and small are making corporate foodservice a necessary component for every employee’s work day.
Topics: refrigeration, commercial refrigeration, Eco-Cool, FCSI, corporate cafeteria, corporate foodservice, B&I Dining
