No restaurant today can get away without purchasing or leasing some sort of refrigeration equipment. But what kinds of refrigeration do you really need?
* A different type of refrigerated unit is an icemaker. This is totally different; before purchasing one, you should be clear about whether you want cube, nugget, or flaked ice for your business. You should also be aware of the space needed; an air-cooled icemaker requires a lot of space to function efficiently, while a water-cooled icemaker needs much less space, but also wastes a lot of water.The fully-automatic Model 80 is one of our most versatile machines, providing a highly flexible platform for makers of ice cream and other frozen desserts. Designed for container sizes from 3-64 oz., tooling is now available for filling square-round shapes.* Refrigerators are the first and simplest. While stainless steel is the standard for an ordinary reach-in refrigerator, you can get away with anything that can be kept clean over the course of a normal business day. Be aware of what you need to store, and purchase a refrigerator with shelves that are strong enough to hold the weight of your products and that are easy to get to. Storing items in the door is a bad idea, as this part of the fridge stays warmer than the rest in a frequently-opened appliance, so don't count on that for a lot of your storage.g power cord. For good reason they are UI Underwriter Life approved - or in Canada Underwriters Laboratories - Use only replacement parts and wiring of the same specifications. Shortcuts and substandard replacement parts are simply poor overall economy reports Mike the plumber. If in doubt ask a competent appliance repair person.Fax: 763-479-3517* If you have a medium to large restaurant, you'll probably have to consider a walk-in refrigerator. These are all industrial, so you won't have to worry so much about temperature control. Pay close attention when the salesperson tells you how much storage space you need; even though you may think you can get away with less, you're better off counting on needing more than you expect. This also allows for expansion if you branch into other things, like catering.www.tds awvel.com* In some cases, you may be better off going with a refrigerated display case, like the ones you see in delis. Examine your menu offerings before deciding.
Before purchasing any refrigeration equipment, know your restaurant, your needs, your space, and your customers. Making the right choices will save you more money in the long run.
Author: Derek Rogers
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