American Services restaurant equipment installation in St. Louis knows that no professional kitchen layout would be complete without commercial refrigeration equipment and commercial ice machines. There are a few steps to follow when positioning your refrigerators, freezers and ice machines, allow a couple of inches of clearance on the sides and back for proper air flow. Below are some alternative layout suggestions;
– Keep refrigeration and cooking equipment as far apart as possible.
To gain the most energy efficiency out of your equipment, the best method is to place your refrigeration units at the end of a cook line, or the coolest part of the kitchen. Keep in mind, every time the door opens on a commercial refrigerator or freezer, cold air rushes out and hot air rushes in. This could cause a problem on a hot cook line.
– Put ice machines in a separate area, the hotter the surrounding environment (air) the less ice it will produce. Care should be taken when placing the ice machine, choose a temperature controlled area if possible. The location of the ice machine must be close enough to the main kitchen area so that workers don’t have to go that far to get ice.
– Put the blast chiller at the end of the food line. A blast chiller will quickly cool down hot food so that the food can then be transferred to a refrigerator or freezer. Rapidly refrigerating or freezing pre-cooked foods is actually an energy efficient way to take the strain off your refrigerator. The blast chiller machine would be optimally placed at the end of the cook line so hot leftovers can be chilled quickly. When using a blast chiller at the end of the night, the performance of the blast chiller should be energy efficient since cooking equipment is presumably off at this point.