A high percentage of the people feasting in eateries across the earth might respect the efforts of the chefs in putting first-class food in front of them. Few folk will chew over the consequences of Restaurant Refrigeration as part of a pleasant and safe dining experience. Without having the exact cooling equipment, it is impossible for even a world-famous chef to practise their culinary career.
Any proprietor wishing to open a cafe, bistro or diner needs to make sure they have the right kitchen equipment. This can range from sinks, drainers and dishwashers to pizza ovens, fryers and griddles. One essential element of any commercial food enterprise is the means of keeping produce chilled.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Bar mixes, bottled beer and white or rose wines might best be kept in a cooler known as a low boy or a high boy. The access to a low boy is at floor level. A high boy opens around waist high.
Restaurant, bar and hotel owners should aim for optimum fuel efficiency when leasing or purchasing commercial refrigeration apparatus. Another consideration to take into account is the availability of government funding for gastronomic cooling appliances. Potential energy savings from more efficient machinery combined with heat recovered from these coolers via heat pumps can gradually offset the costs of the equipment. Up-to-date technology can dramatically reduce the running costs of commercial coolers and freezers.
Hospitality firms can gain by approaches including the ECube which adjusts refrigeration systems to evaluate temperatures of food stocks instead of assessing air temperatures of a chiller's interior. This method permits longer cycles for fridges, which consequently boosts the life expectancy of compressors and engenders energy savings at the same time as reducing the emission of carbon dioxide. Aging, more wasteful coolers will best benefit from such retro-fit gadgets. Reduced running costs can mean an ECube will pay for itself in less than a year.
Any proprietor wishing to open a cafe, bistro or diner needs to make sure they have the right kitchen equipment. This can range from sinks, drainers and dishwashers to pizza ovens, fryers and griddles. One essential element of any commercial food enterprise is the means of keeping produce chilled.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Bar mixes, bottled beer and white or rose wines might best be kept in a cooler known as a low boy or a high boy. The access to a low boy is at floor level. A high boy opens around waist high.
Restaurant, bar and hotel owners should aim for optimum fuel efficiency when leasing or purchasing commercial refrigeration apparatus. Another consideration to take into account is the availability of government funding for gastronomic cooling appliances. Potential energy savings from more efficient machinery combined with heat recovered from these coolers via heat pumps can gradually offset the costs of the equipment. Up-to-date technology can dramatically reduce the running costs of commercial coolers and freezers.
Hospitality firms can gain by approaches including the ECube which adjusts refrigeration systems to evaluate temperatures of food stocks instead of assessing air temperatures of a chiller's interior. This method permits longer cycles for fridges, which consequently boosts the life expectancy of compressors and engenders energy savings at the same time as reducing the emission of carbon dioxide. Aging, more wasteful coolers will best benefit from such retro-fit gadgets. Reduced running costs can mean an ECube will pay for itself in less than a year.
About the Author:
Cindy H. Cassidy has worked nearly every position in both the back and front of the restaurant over the past 16 years. Currently as a project manager, she oversees the opening of new restaurants. If you would like to read more on Imbera VRA 05 Glass Front Door Commercial Beverage Coolers she suggests you visit her friends at Imbera: Commercial Coolers, Refrigerators, Freezers USA.
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