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?
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.
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.
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?
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.
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?
Here at RDT, on-demand defrost is made possible through our Eco-Smart solution, but not everyone is familiar with on-demand defrost for commercial kitchens. So let's take a closer look at what that means and why it can impact the bottom line for restaurants and foodservice operations.
Commercial refrigeration systems are vital to foodservice operations. They preserve ingredients at ideal storage conditions, keep food and beverages cold at proper consumption temperatures, and they help move foods through the Danger Zone as quickly and efficiently as possible to ensure safe food consumption and storage.