Welcome to the RDT Blog.

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

 

Topics: refrigeration, commercial refrigeration, energy efficiency, Walk-Ins, Eco-Cool, Digital Scroll Compressor

Every time a freezer door is opened, moisture enters the conditioned space. If that air is humid, even more moisture enters. But once humid air is inside a walk-in freezer, what happens to that moisture, and how does it impact the overall refrigeration program?

Topics: refrigeration, food waste, commercial refrigeration, Walk-Ins, Eco-Smart, humidity

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

 

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. 

Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients

 

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

 

One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.

Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients

  

Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?

Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor