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
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.
Topics: freezer, remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, Eco-Smart
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.
Topics: freezer, refrigeration, commercial refrigeration, Danger Zone, Walk-Ins, Merchandisers, Deli Case, Drop-In Well, Grab-N-Go, Blast Chillers, Reach-Ins
