Welcome to the RDT Blog.

 

How can we get more students to eat healthier lunches at a lower cost? That's the goal of any school nutrition director, and it's the main challenge every school nutrition director faces when school resumes every fall.

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

Having a great walk-in cooler or freezer is important in every restaurant and bar. But walk-ins aren't only for the foodservice industry. In fact, having customized walk-in coolers and freezer for a variety of businesses is a trend that has been going upward. Here are some places where having walk-ins helps improve business and sales. 

Topics: commercial refrigeration, Walk-Ins

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.

Topics: refrigeration, Walk-Ins, redundancy, trends, storage, kegs

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.

Topics: freezer, freezer burn, food waste, energy efficiency, Walk-Ins, food storage, trends

Being flexible in business can help you pivot and adjust to sudden changes. This includes your commercial refrigeration. Having the ability to go from refrigerator to freezer space not only helps your business become more flexible, but also adjust to supply changes. 

Topics: commercial refrigeration, Walk-Ins, commercial freezer

 

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?

Topics: remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, school, Eco-Smart, Retrofitting, Chain Restaurants

Prime + Proper has been mentioned as one of the finest steakhouses in America. When it opens over the next several weeks, there will be many diners anxious to check out the new facility in downtown Detroit’s Capitol Park neighborhood.

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

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

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