Posts tagged commercial refrigeration

Keeping Your Refrigeration Healthy

refrigerationAlong the same lines as our previous post where we introduced the fact that restaurant equipment in St Louis, including and especially commercial refrigeration, has a bad and a worse time of breaking down, we will continue our discussion here in terms of the details surrounding such a disaster.  Form one online reputable source of restaurant equipment information, we gain the following two cents, “If you’ve been in the business for a while, you’ve certainly experienced the anxiety (even panic) that occurs when a critical refrigeration unit goes down during a busy dinner shift. You can lose thousands of dollars in wasted product and lost business in a very short period of time. Not to mention the repair bill, which can often cost you double if it happens at night or a weekend, which of course it will!”

Luckily, avoiding commercial refrigeration repair isn’t as impossible as it may seem as most breakdowns of commercial refrigeration equipment can be prevented with simple regular maintenance, such as what is offered at your Refrigeration Maintenance and Sales in St Louis near Fairview Heights IL. You’re probably aware that your heating and air conditioning equipment needs to be cleaned and inspected twice each year. But many restaurant owners don’t realize that their refrigeration equipment also needs to be maintained and cared for on a regular basis in order to continue to be reliable to your restaurant business in St Louis MO near Fairview Heights IL.

In the post upcoming, we will cover an actual list of things to take care of on a routine basis in order to keep your refrigeration in St Louis MO and other commercial restaurant equipment in top running condition in order to keep your business as healthy and profitable as it can be for as long as you see fit.

 

Commercial Refrigeration Selection

refrigerationWe set out recently, yet not for the first time, to research the subject of Refrigeration for your commercial kitchen in St Louis near Chesterfield MO.  A necessity in the food industry, a commercial refrigerator can have many different facets attached, all of which worth consideration.  “Commercial refrigerators are a necessity in the food industry. They keep diners safe from harmful bacteria growth, and they keep your ingredients fresh. Every restaurant can increase the quality of their food and maintain safe food temperatures with a proper refrigeration solution.”

There exist several common guidelines for your consideration regardless of your kitchen.  We wanted to research some of them to help you in the search on behalf of your St Louis Refrigeration Sales and Service near Chesterfield MO.  Where will the refrigerator go?  This is a great first question to ask.  “The original design of your facility should determine where refrigeration should be located in your kitchen.”   What you’re your chef be creating in your St Louis Restaurant kitchen?  How much space can you offer for a refrigerator?  Are there any menu items that require freezer space?  If so, how much?  Then, the same question for the refrigeration space must be asked as well.  “The quantity of storage for uncooked and pre-cooked menu items” must also be determined before buying your next St Louis Refrigeration near Chesterfield MO.  The quantity of food is a question to ask.  Also, from your Refrigeration sales and service in St Louis, the questions regarding food quantities over set amounts of time, were all deemed pertinent.

Also important to examine before deciding upon your next St Louis Refrigeration near Chesterfield MO is the planning portion of ingredient distribution and movement.  “Planning: How ingredients move from refrigeration to service, or how they move from refrigeration to the prep or cook line. How are they returned to refrigerated storage?  Will the refrigerator be near a cook line or grilling station? How accessible are the unprepared foods to the line?”  These and many more questions are all applicable to the final decision making process when you set out for your next St Louis Refrigeration Sale near Chesterfield MO.

Preventing Food Poisoning With Proper Refrigeration

food poisoningFrom the desks of those who focus on bringing you the latest information on the commercial refrigeration sales in Ladue, we thought a great subject to cover would be in the realm of leftovers and how long they can and should be kept safely in your refrigerator.  Like so many things, the answer will vary by food type and, believe it or not, the quality of the refrigeration in your St Louis restaurant, however there are still guidelines to heed.  According to what we read from onine sources the following is true, “Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.”

If you choose to exceed this time (some are more risk-takers than others), then you run the chance of getting food poisoning — also called foodborne illness.  Such an illness is caused by harmful organisms, like bacteria in contaminated food. “Because bacteria typically don’t change the taste, smell or look of food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.”  I found the above statement, but must disagree to an extent since I, personally, have a nose that smells anything.  That is not the norm, however, and especially where restaurants are concerned, if you make excess and wish to serve it later, after storing it in your St Louis Refrigeration near Ladue MO, it is much better to be safe than sorry where other people are concerned, especially paying customers.

Also, remember the following for prevention purposes, “Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs — don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the “danger zone” — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.”

The Refrigeration System in Your Walk-In Freezer

freezerWhen we are looking at walk-in freezers for your commercial restaurant equipment list, we need to focus, also, on the most advanced portion of the animal, the refrigeration system itself.  “The most complex part of the unit is the refrigeration system. To bring it down to basics, you’ll want to know how much power the system will need in order to operate, where that power will be coming from, and how much clearance and ventilation the system will need. All of these are things that could affect the configuration that you choose.”

The size you decide upon will have something to do with what the Commercial Refrigeration in St Louis near Maryland Heights requires.  “Smaller walk-in coolers typically require a 1/2 hp compressor to hold temperatures at or below 41 degrees Fahrenheit. Walk-in freezers often need a larger compressor—around 1 hp—to maintain those colder temperatures.”  Size and efficiency are a toss up and balancing act as they are in so many other industries as well.  So, it is safe to assume that the larger the walk-in freezer, the more powerful the refrigeration system will need to be.  This will discourage you from buying a freezer that is more space than you really need since you will give up not only physical real estate for it, but also more money, a larger refrigeration system and a higher cost to operate.

While shopping around, also keep in mind that your space may limit your options when it comes to the location of the refrigeration system, as it is not only the space of the freezer you need to consider, but that the refrigeration system increases in size as well. If you have a very low ceiling, or can’t install the proper ventilation, you may need to go with a side-mounted or remote configuration.  Don’t forget that the ventilation takes up room too.  Either way, if you call on experts, such as your St Louis Refrigeration Installation near Maryland Heights, what seems a bit overwhelming in terms of content and vastness of information, can be cleared up in a jiffy.

The Floor of Your Prefabricated Walk in Refrigeration

walk in refrigeratorPrefabricated Walk in Freezers are the way to go for some who are looking for the right walk-in freezer to mark off of their commercial refrigeration shopping list.  We have discussed that the parts consist of the following: panels, floor, door, and refrigeration system.  We already looked at great length at the panels in a walk in refrigerator or freezer system for your St Louis Refrigeration Sales and Service near Sunset Hills and how many things to watch for when buying one for your restaurant or commercial kitchen.  Next, we proceed to the floor of your next walk in refrigeration product.

Depending on the space you have, models with and without floors are available to help fit your commercial kitchen needs. Floor materials differ between manufacturers, but many will be made of smooth aluminum. Depending on the amount of traffic your cooler will see in a given day, you may need to look into upgrading to a more durable floor, and so they are offered this way as well, with the option of upgrading the flooring of your walk in refrigeration in St Louis near Sunset Hills MO.

Aluminum floors can prove to be very impractical, depending upon what you have in your walk in freezer, or refrigerator.  “For applications where fully-loaded transport carts or heavy shelving units will be used, an aluminum floor may not be practical. In cases like this, it might be better for your business to purchase a floorless model since this type must be installed on a ground-contact concrete floor. A concrete pad is more durable so that it can stand up to heavier use; just be aware that it may take additional planning and construction before the unit can be set up.”  In the next post on this subject for the sake of your Refrigeration Repair and Service in St Louis near Sunset Hills, we will focus on the actual refrigeration system that is present in a walk in system.

On a Commercial Range Quest

commercial kitchenWhen on your range quest, in search of the perfect commercial range for your kitchen or restaurant in St Louis near South County, you will want to look at some of the feature options, then determine which ones will best serve you before deciding upon the commercial range you will buy.  On behalf of your St Louis Refrigeration Sales and Service near South County MO, we have compiled lists and descriptions to help you with that task.

For starters, we have what are referred to as “Restaurant Ranges”.  They share the following traits and features:  They are designed to stand alone, available in a variety of widths in 12″ increments from 24″ to 72″; they typically have a gas connection that is usually in back.  These commercial ranges are usually lighter duty construction than a heavy duty range would be and yet they are still designed for busy commercial kitchens, just perhaps not best suited for restaurant use.  They are the most prevalent choice in new ranges in the industry, according to stats uncovered on behalf of your St Louis refrigeration sales near South County MO.  These restaurant ranges have burners that provide plenty of BTUs for most cooking tasks, they are less expensive than heavy duty ranges on average.

Heavy Duty ranges, according to the research we have done on behalf of your Commercial Refrigeration Sales in St Louis, are designed, first and foremost, to work with other ranges at the same time.  “Designed to be banked together ‘in battery’ with other ranges or pieces of equipment; gas connection is often on front or side to facilitate this.  These types are designed for heavy, high volume use; often thicker gauges of metal and more welded components exist here too.  You will definitely see even higher energy output per burner than you will on a restaurant range, but with any luck, you will still have low BTU settings for sauces and delicate things of that nature.  These ranges are more expensive that the others, per our research on behalf of your St Louis Refrigeration Installation near South County.

Commercial Ranges and Refrigerator Sales

commercial rangeSo, you have decided to open your own commercial kitchen and now you realize it has come time to stock that kitchen with appliances.  On behalf of your Commercial Refrigeration Sales in St Louis near Edwardsville, we have decided to give it a whirl in helping you make some of these decisions in the most educated fashion possible.  Today, we will focus on the range in your commercial kitchen and will talk about many of the factors to consider on behalf of your St Louis Refrigeration Installation near Edwardsville.

“The range is one of the most versatile pieces of equipment in a commercial kitchen, with the ability to fry, grill, broil, saute, boil, braise, simmer, warm and even bake!”  We came across a pretty helpful guide online when doing research on behalf of your St Louis Refrigeration Install and sales and we want to pass along some of the valuable tips to you in this and a few posts to follow.  You would be wise to begin with the understanding that there are several different types of ranges and within those types, you will have configuration and features from which to choose as well.  The two basic types of ranges that exist on today’s market are called:  “Restaurant Ranges” and “Heavy Duty Ranges”, which may also be called “Master Series” or “Modular” ranges. “Restaurant Ranges are the most common type, and are designed with ease of use and durability in mind.

Heavy Duty ranges are designed for higher volume usage, and boast more durable construction, and often are available with more features and options.”  Deciding what works best to fill your needs is pretty simple once you have a clear picture of their capabilities.  If you continue to follow us here, we will do our best to illuminate these capabilities and give you a clear picture of all that you need to see in commercial ranges, on behalf of your Commercial Refrigeration Sales and Service in St Louis MO.

Doing It Yourself is Not Always Wise

refrigeration serviceWhen you are working at proper maintenance and care for your commercial kitchen, then all that you do is for the greater good and attempt at keeping costs as low as possible.  You see, by properly maintaining and using your commercial Refrigeration products in St Louis near Webster Groves, you will help ensure the full life of these commercial refrigeration products is realized and therefore reduce or eliminate the need for unnecessary premature replacement.

Keeping your St Louis Commercial Refrigeration near Webster Groves clean is the first step to proper maintenance and life extension of your ice maker, ice machine, walk in cooler, walk in freezer, or any other refrigeration product in your commercial kitchen or restaurant.

Also, being aware of needed repairs as they crop up is another smart choice in refrigeration maintenance in St Louis.  “Replace broken or worn out parts. – Over time, parts just wear out and need to be replaced. If something appears worn out, better to replace the worn out part soon before it causes serious problems.”  You will want to be somewhat leery of do-it-yourself situations as well.  Often times those can backfire and cost you more time and money in hiring a professional to fix your attempt to correct the problem and also still address the original issue to begin with.  Her is how one online source puts it regarding restaurant equipment and refrigeration service near Webster Groves MO, “Be careful with do-it-yourself fixes. – One way to save money on restaurant equipment repairs is to simply fix it yourself. If the equipment is new, fixing things yourself may void the warranty, so be sure to read the warranty and know what you can and cannot do yourself. Even if the equipment is not under warranty, overly complex repairs should still be performed by an authorized service agent.”

Different Refrigeration Configurations

refrigeration stylesWe spoke here previously regarding the styles of refrigeration available for sale and how to know which ones are the better ones to consider.  The first thing to do is decide upon a style, as the St Louis Refrigeration sales and ratings will vary based on this fact alone.  We talked about bottom freezers including the French door variety and that the Samsung and Kenmore’s tend to rate best here.  Bearing in mind that Kenmore is typically made by someone else, so finding out who manufactured the Kenmore is a wise thing to do.  Side by sides have gradually become the least reliable of all refrigeration styles as of late, but some are better than others.

Our St Louis Refrigeration Sales and Service near Kirkwood, moved onto the next style for discussion, the top-freezer designed refrigeration and found that for starters, you can get the most refrigeration for your money out of a top freezer.  “This bargain category has models costing as little as $500. But if the refrigerator can’t keep its cool, or it’s continuously conking out, you won’t be saving in the long run.” Haier and LG are said to offer solid performance and reliability for St Louis Refrigeration sales options.  Haier has several highly acclaimed refrigeration winners, including a $600 CR Best Buy. Frigidaire and Kenmore are relatively safe bets as well, according to our online research done on behalf of your St Louis Refrigeration sales near.

Just remember that is isn’t as easy as point and click.  You really ought to do your homework and research the different configuration and their pluses and minuses for you and your family’s refrigeration needs.  The same thing goes for St Louis Commercial Refrigeration Sales near Kirkwood. You will want to research the options online before you buy.

Refrigeration Tables in St Louis

refrigerationWe spent a little time here, earlier in the week, discussing refrigeration and more specifically, commercial refrigeration needs in your St Louis Restaurant near University City MO.  You will need to buy at least one commercial refrigerator in St Louis if you own and operate a restaurant there and it can be tricky understanding the differences and getting a handle on which one or ones will best fit your needs.  But, did you know that there also exists something called a refrigerated table?

On behalf of your St Louis Refrigeration Sales and Service near University City, we have gathered some information on the subject and will share it here.  “There are two types of refrigerated prep tables. Salad and sandwich tables usually have narrow cutting boards and room for several pans to hold toppings for salads and sandwiches like sliced meats, cheese, and vegetables. The pan area doesn’t always span the length of the table, and some of them include room on one end for holding countertop equipment like a panini press or griddle. Pizza tables have wider work surfaces and their ingredient rails are often above the prep area, giving you plenty of room to work with large pies. These commercial refrigerators also include a refrigerated base with cabinets or drawers for storing additional ingredients.”

Depending upon the style and type of restaurant you are running or plan to open, the refrigeration tables may or may not be a good fit for you.  If you are considering one for purchase, though, you will want to do more research to discover which ones have the most reliable raitings and service records, or course.  Then, resort to the option of interviewing others who have or do use one now.  Stay tuned here for more detailed information regarding commercial refrigeration and all of the options for your St Louis and surrounding areas.