Welcome to the RDT Blog.

To cook great food, chefs use two elements: heat and time. To get the best results, quite often heat is used in moderate quantity and at a slow pace. In the oven and on the stove, slowness can be a virtue. This isn't always the case, though.

Topics: Danger Zone, Walk-Ins, Blast Chillers, Shock Freezers

 

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.

Topics: freezer, refrigeration, commercial refrigeration, energy efficiency, Walk-Ins, HVAC, Lighting

 

How can we get more students to eat healthier lunches at a lower cost?

In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.

Topics: food safety, energy efficiency, Walk-Ins, HACCP, school, Regulations, redundancy, food storage

 

Restaurants and foodservice operations are one of the biggest consumers of energy. This has a direct impact on profitability, particularly when volatile energy costs are on the rise.

Topics: energy efficiency, Walk-Ins, Eco-Smart, redundancy

 

When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.

Topics: energy efficiency, Walk-Ins, Eco-Cool, Eco-Smart, Digital Scroll Compressor, redundancy

 

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

Legacy Records is one of the latest endeavors from one of New York City's hottest restaurant groups. Delicious Hospitality is the team behind Charlie Bird and Pasqaule Jones, and now they're opening up their latest shop near the Javits Center.

Topics: refrigeration, commercial refrigeration, Walk-Ins, Eco-Cool, redundancy, Fine Dining

Service calls can be scary for a variety of reasons. They can be expensive. They can disrupt your operation. They can be late. Even worse, they may not even be open depending on the time of your refrigeration outage.

Topics: refrigeration, commercial refrigeration, Walk-Ins, Eco-Cool, redundancy, service technician

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

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?

Topics: food safety, freezer, freezer burn, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer