Skip to main content

Refrigeration Interest Climbs Exponentially

Refrigeration Interest Climbs Exponentially

interestedRefrigeration has many facets of interest in the real world as the global appetite for refrigeration is growing at an unprecedented rate according to experts.  On behalf of your St Louis Refrigeration sales near Overland, we bring you some of the details to back up the facts. Not only is there increasing demand for commercial refrigeration for food storage and transportation, but the domestic refrigeration market is also booming according to the sales of area refrigeration retailers in and around St Louis MO. “In mature, saturated regions like North America, home refrigerator and freezer sales are primarily driven by replacement. In emerging markets such as the Middle East, Latin America and China, the growth is spurred by a new, more affluent middle class demanding modern appliances and improved food quality and variety.” To back this up is the fact that in India, for example, purchase of home refrigerators grew by double digits last year alone.

The rapidity with which the market continues to grow has consequences, according to much that we read on behalf of your St Louis Refrigeration Repair near Overland.  “This rapid and continued growth has serious economic and environmental consequences. With the increase of refrigeration units in use comes the corresponding increase in energy consumption and environmental impact.” We can do the math by counting the approximate 1.4 billion domestic refrigerators and freezers in use worldwide, each with an annual average consumption of 450 kWh.

If we look at this from a different angle, on behalf of your St Louis Refrigeration Maintenance near Overland MO, home refrigeration units consume 649 TWh annually all together, which is equal to the entire energy consumption of the American Midwest, including Illinois, Indiana, Michigan, Ohio and Wisconsin, for one year. And, these numbers are expected to climb, as the global appetite for refrigeration continues to increase.

5 Tips For Buying a Walk-In Cooler

5 Tips For Buying a Walk-In Cooler

5

If your next big commercial refrigeration purchase includes a walk-in cooler, you understand the cost commitment that comes with the territory.  This is exactly why it is so important to take the time to get the right walk-in for your needs now and for those to come.  Today, the American Services team will give you five tips to remember when making your final walk-in cooler purchasing decision.

  • Sizing Tip #1 – Walk-in unit sizing is based on the dimensions for the exterior of the unit only.  This means that the space on the inside of your unit will not be less than those dimensions.  When accounting for this, be sure to subtract the size of the exterior panels into your calculations.  Standard panels are 4 inches wide, but a custom unit may differ.
  • Sizing Tip #2 – The size of the walk-in unit you need can be determined by the weight of the food product you will be storing.  This calculation can be determined by remembering that one cubic foot of storage space has the food storage capacity of 28 pounds.
  • Flooring Tip – The customary flooring option for walk-in units is aluminum. Yet, aluminum isn’t always the best choice due to it’s inability to keep up with wear.  To avoid ruining your floor, opt for diamond thread flooring instead.  This type of flooring can absorb impact better and last much longer when compared side-by-side to aluminum.
  • Lighting Tip – You will want your walk-in to be outfitted with plenty of lighting and to be painted white on the interior.  This will give you and your employees the ability to see very easily when looking in the walk-in for food items and this step can also prevent avoidable slipping accidents that can occur in low-light walk-in environments.
  • Door Sizing Tip – If you plan on storing larger items in your walk-in, such as carts of food, you will want to opt for a larger door.  This is something to mention up-front since standard pre-fab unit doors are fairly narrow.

So, whether you decide on a pre-fabricated unit or one that is custom built to your liking, be sure to contact the commercial refrigeration experts near Wentzville at American Services for all the help you need!

Restaurant Refrigeration & Food Preservation Go Hand-In-Hand!

Restaurant Refrigeration & Food Preservation Go Hand-In-Hand!

Stop BacteriaTo ensure proper preservation of food, all refrigeration and freezer units must maintain constant temperatures in accordance with proper food storage guidelines. To properly maintain refrigeration-grade quality, a unit must maintain a constant temperature between 36 and 38 degrees Fahrenheit.  This is because anything over 40 degrees  Fahrenheit will cause spoilage and anything under 34 degrees  Fahrenheit will cause freezing to being.  These temperature standards will help to ensure you provide the freshest foods for your customers.

As a restaurant owner, you understand the importance of food preservation and expect your refrigeration system to ensure quality and freshness.  You also understand the danger associated with bacteria growth due to an improperly functioning system.  All of this means you need a local refrigeration contractor that puts all of those needs at the forefront of their services on a daily basis.

All of this is exactly why so many restaurant, grocery store, and convenient store owners continue to trust the professional services provided by American Services.  At American Services our expertise spans many areas of your business and will not just impress, but also save you money.  Don’t hesitate to call our office to schedule a Free Estimate today!  We will gladly send out one of our technicians to make a full assessment of your needs.

At American Services, Overland area restaurant equipment refrigeration owners find the sales, service, repair, maintenance, and service contracts they need to keep their businesses running 24 hours a day, 7 days a week.  There isn’t anything our trained technicians can’t do and we will guarantee your complete satisfaction!  Don’t make the mistake of going to another contractor who doesn’t offer all the services you need.  Contact us for all of your HVAC, cooking equipment, refrigeration, ice machine, water filtration, industrial equipment, and beverage system need!  As you can see, we really are the area’s most-complete service provider!

Refrigeration Options for Your Restaurant

Refrigeration Options for Your Restaurant

commercial refrigeration maintenance in MOA commercial refrigerator or freezer is typically a necessity for most any commercial kitchen. Refrigeration units are essential for storing perishable food and beverage product. Top-quality refrigeration equipment provides the peace of mind you need when storing items in your restaurant. Commercial refrigerators and freezers offer safe food storage options, regardless of whether you need a reach-in, an under-counter unit or a full-size walk-in and these units are incredibly user-friendly.

There are many options available to enhance the performance and functionality of your commercial refrigerator. Many refrigerators come with aluminum exteriors. Consider stainless steel or vinyl, which can be easier to clean and more durable. Casters are a good choice rather than having one with legs for better mobility. Health departments may require commercial equipment to be mobile for improved cleanliness.

Additional shelving can increase the storage capabilities in your commercial refrigerator. After reviewing how many shelves come standard with your unit, think about how you want to arrange your cold storage items. Consider adding additional wire shelves to provide the maximum cold storage benefits in your commercial kitchen. If your only need is to store sheet pans or hotel pans of prepared, chilled items before sliding them straight into the oven, then pan slides are even better than storage shelves.

Most solid door refrigerators can be modified to come with glass doors. Often the hinge can be placed on either side of the unit to improve efficiency in the kitchen. On glass door units, sliding glass doors may be an option. For prep tables, drawers in place of doors are another great alternative for effective cold storage. For assistance with commercial refrigeration near Illinois, American Services can help with service or product needs.

Industrial Process Cooling

Industrial Process Cooling

industrial cooling in MOCooling things down, whether in a manufacturing plant or in a restaurant can be an expensive and technologically complicated process.  But to many in the manufacturing and food business fields, it is a necessary expense, whether we’re talking about food or working in the petroleum field, cooling is big business.

When it comes to keeping things cool there are two basic philosophies of doing it, absorption chillers or engine driven chillers.  Absorption chillers require a heat source, which of course requires energy, but they can be efficient if used in conjunction with a heat blow back system.  Meaning that the unit is self contained, supplying its own heat and fueling the absorption process.  Now, this energy isn’t free and still has to have electricity to run it, but does provide an efficient option.  But let’s lay that aside for now and look at how a “normal” absorption chiller works.  Once a heat source is supplied, which can be steam, electrical or gas fired heat, the absorption chiller uses that heat to bring a solution to its boiling point.  The solution can vary depending on the application, but is usually a mixture of lithium bromide and water.  The vapor from the boiling process is used to chill water after it has gone through a few processes like condensing, evaporating and absorbing.  Once that is achieved the chiller can be used to cool anything from the air in a building to equipment that generates too much heat.  On a historical note, these types of chillers were actually developed in the 19th century in Japan in an attempt to prevent the massive importing of foreign fuels, because of their inherent efficiency.

Engine driven chillers work a little bit differently than the absorption chiller process, these types of chillers are driven by fuel powered engines rather than an electric motor.  The benefit of using this type of chiller is that it can save owners money if electricity is at a high compared with the type of fuel that is being used to run it.  Of course, the corollary is also true and they may not be economically feasible if the fuel source becomes prohibitively expensive.

Chillers can be used in a variety of applications across the business spectrum.  You will find them being used for refrigeration, frozen food storage, air conditioning and in manufacturing applications where heat is a byproduct of the manufacturing.  The advantages of chillers is that they can be economical and also allow for the reuse of some of their byproducts which can lead to additional savings.  And if they are combined with geothermal applications, solar power or fuel cells, the economics can increase.  If you own a business and are in need of a cooling process that could save you money you should look into the different types of chillers that are available on the market today.

Whether you have an air cooled or water cooled chiller, we are the company you need to call for maintenance and service. We have the training and on-site experience to effectively and reasonably service your Chiller equipment. Our 24 hour emergency service provided by responsible well-trained technicians is just one of the benefits to being an American Services customer. We are accustomed to working on high demand accounts where time is money. We understand that you have to be up and running in order to make your business work.

For industrial cooling installation in MO, contact us today at American Services located in Saint Louis.

 

 

Commercial Refrigeration Systems-Freezers

Commercial Refrigeration Systems-Freezers

commercial refrigeration in MOAmerican Services commercial refrigeration service in Saint Louis MO knows that If you run a restaurant you know that food storage is a priority and a good quality freezer can end up saving you a lot of money.  Buying food in bulk is always less expensive, but storing it can often be a problem if your freezer either doesn’t have the capacity or just doesn’t work that well.  Since a freezer is a big expense it only makes sense to know what you’re doing before you buy.

The first thing you want to do when shopping for a product is get an idea of the manufacturers.  Start online and look at some companies that are selling commercial equipment.  From this research gather together some brand names and do some research on those companies, find out what manufacturers have the best reputation and then focus on those brands.  You will want to research any complaints or restaurant forums online that speak specifically to these brands, and also visit the company websites to do some research as well.

Now that you are well armed with information on the brands to shop for, you will want to make sure they are Energy Star qualified.  Shopping for an Energy Star qualified appliance means that the appliance was shown to be energy efficient as deemed by the US Environmental Protection Agency.  This rating will not only cut money from your electricity bill (30% on average), but will also be helping the environment, so it’s a win all the way around.

The next thing to consider as you are shopping around for a freezer is the physical space you have to put the appliance in.  There are a variety of space saving designs to look at, and of course a variety of freezer types from stand up to chest type versions, depending on what space you have to fill.  The other consideration is of course how much storage space you actually need.  Depending on the size of the restaurant and the expected customer volume you will have to size your freezer space accordingly.  Obviously you don’t want something too big as that will cause unnecessary waste or something too small, which will lead to a loss of money because of volume issues.  One way to research this is to find a restaurant in a neighboring town with a similar floor plan and see what they have.  You could even do it in your own town, but sometimes competition issues arise.

The last step is of course to purchase your new freezer and if you’ve done all the research, this should be a fairly simple step.  Make sure you have the correct electrical hook ups and have it professionally installed so nothing is damaged.  After that, buy your food and open the doors so people can start making your restaurant a favorite stop for all things culinary.

Industrial Cooling Maintenance

Industrial Cooling Maintenance

industrial cooling in MOAmerican Services industrial cooling  maintenance in St. Louis knows that cooling things down, in an industrial space, whether a manufacturing plant or in a restaurant, can be a technologically complicated process.  But to many in commercial business, it is a necessary expense, whether we’re talking about food or working in the petroleum field, cooling maintenance is big business.

When it comes to keeping things cool there are two basic philosophies of doing it, absorption chillers or engine driven chillers.  Absorption chillers require a heat source, which of course requires energy, but they can be efficient if used in conjunction with a heat blow back system-meaning that the unit is self -contained, supplying its own heat and fueling the absorption process.  Now, this energy isn’t free and still has to have electricity to run it, but does provide an efficient option.  But let’s lay that aside for now and look at how a “normal” absorption chiller works.  Once a heat source is supplied, which can be steam, electrical or gas fired heat, the absorption chiller uses that heat to bring a solution to its boiling point.  The solution can vary depending on the application, but is usually a mixture of lithium bromide and water.  The vapor from the boiling process is used to chill water after it has gone through a few processes like condensing, evaporating and absorbing.  Once that is achieved the chiller can be used to cool anything from the air in a building to equipment that generates too much heat.  On a historical note, these types of chillers were actually developed in the 19th century in Japan in an attempt to prevent the massive importing of foreign fuels, because of their inherent efficiency.  

Engine driven chillers work a little bit differently than the absorption chiller process.  As the name hints to, these types of chillers are driven by fuel powered engines rather than an electric motor.  The benefit of using this type of chiller is that it can save owners money if electricity is at a high compared with the type of fuel that is being used to run it.  Of course, the corollary is also true and they may not be economically feasible if the fuel source becomes prohibitively expensive.

Chillers can be used in a variety of applications across the business spectrum.  You will find them being used for refrigeration, frozen food storage, air conditioning and in manufacturing applications where heat is a byproduct of the manufacturing.  The advantages of chillers is that they can be economical and also allow for the reuse of some of their byproducts which can lead to additional savings.  And if they are combined with geothermal applications, solar power or fuel cells, the economics can increase.  If you own a business and are in need of a cooling process that could save you money you should look into the different types of chillers that are available on the market today.

For a quote on customizable preventative maintenance on your cooling system in Missouri, contact us today at American Services.

 

Tips for Organizing Your Commercial Refrigerator

Tips for Organizing Your Commercial Refrigerator

refrigeration installation in MOAmerican Services commercial refrigeration installation in Saint Louis knows that  proper organizing of items in your commercial refrigerator or freezer is probably not your idea of preventative maintenance, and you may rank it way down on your list of priorities.

In fact, a poorly arranged refrigerator may be working harder than it should, leading to excessive wear on your compressor which could result in mechanical failure. This will also reflect on energy costs almost immediately.

Through plenty of research all commercial refrigerators and freezers require a systematic and organized approach to food storage organization. This applies to all sizes, shapes of commercial refrigerators and freezers. Based on the size of your refrigeration unit you may need to install additional interior shelving or dunnage racks.

With an organized approach, a few quick fixes in terms of organization you can prevent hot spots, improve cleanliness, and maintain food safety.

Space food items appropriately-when storing items in bulk, be sure there’s adequate space between food boxes so cold air can circulate properly.  Better circulation means better cooling, and fewer “hot spots” inside. Apply the same concept for prepped foods, pre-made appetizers, and soup containers as well as frozen desserts. Both in the refrigerator and in the freezer it’s important to keep 3 to 6 inches from each wall and between each food item for the best cold air circulation environment.
Keep items off the floor in your refrigerator and freezer units-storing food items at least 6 inches from the floor is a “commandment” in almost all commercial kitchens. This improves sanitation by preventive pest infestation (not to mention health inspector requirements). Setting up additional shelving units and racking systems will remedy this problem.
Store Meats on the lower shelves-store meat on the lower shelves of your refrigerator, as meat marinates or thaws, accidental spills can contaminate other foods, if your meat is placed on the bottom spills will fall through to the floor and you can easily mop it up.
Store fresh produce away from the refrigerator fan units-internal refrigerator fans can actually damage food, delicate fruits such as berries and fresh greens are susceptible to damage and should be stored as far from the fans as possible. In a freezer environment storing food too close to the fans can result in freezer burn.

Follow the rule of first in first out (FIFO)-develop a “use-by” date system, place a date sticker on every product before putting it into the refrigerator. Newest items to the rear of shelving unit, older items are moved forward. Open items should be used first as long as they’re still fresh. FIFO ensures proper product rotation.

Label the shelves-creates organization that allows everyone to identify each product properly.

 

Procuring Restaurant Equipment and Supplies

Procuring Restaurant Equipment and Supplies

restaurant equipment repair in St. LouisAmerican Services restaurant equipment installation in Missouri knows that for those new owners who are just getting started in the restaurant industry, locating and purchasing the right equipment and restaurant supplies can be overwhelming. For any restaurant opening there will be an extensive list of equipment and supplies that you will need to have on hand, and that list is different for everyone.

Determining the equipment you need-A restaurant owner’s equipment needs will be dictated by your menu and your restaurants theme or concept. There are a few general guidelines for all new restaurant owners to follow when creating your new equipment list.
Be sure to do a thorough evaluation of your menu to determine the fewest pieces of equipment needed to produce all of the dishes outlined on your menu. An example might be a sandwich shop: the minimal equipment needed might be limited to a commercial refrigerator, refrigerator prep table, ice machine, and meat slicer.

Strategic extras-The list of essential equipment should be your base guideline for purchasing new restaurant equipment, however many new owners with extra space and capital find that additional equipment is useful. For example a commercial food processor, this equipment may not be necessary but it reduces kitchen labor required to produce your menu and can enhance the final taste or appearance of the food. These strategic “extras” contribute to help make your kitchen flexible and will come in handy if you plan to change your menu in the future.

Determining What Supplies you Need-Most new start-up commercial kitchens require basic kitchen utensils to be on hand, these include; scoops, spoons, and spatulas. Often, new restaurant owners put off purchasing these necessities until the last minute before the Grand Opening, Be sure to consider even the smallest items you may need in advance to save time and money in the long run.

Speeding up Your Kitchen-purchasing handy food preparation supplies, like vegetable cutters and slicers, even bulk choppers for high volume produce, will help increase worker productivity.

Storage Equipment- every new restaurant will need food storage and shelving equipment.  Both perishable and non-perishables foods should be kept in proper storage equipment.
Remember Food Safety Supplies-gloves, pot holders, hair nets
and thermometers are easy to overlook, but they are part of the list of essential items that any commercial kitchen needs to meet health codes and provide safety for employees and customers.

Light Duty Restaurant Equipment and Supplies

Light Duty Restaurant Equipment and Supplies

restaurant equipment repair in MOSelecting the perfect  supplies and equipment for your food service business can be quite a process, but it need not be overwhelming, here are some helpful tips:

Gathering knowledge about which products you need according to what your menu offers can help guide you. Your Chef can be a valuable source for determining what light duty restaurant equipment and supplies you should purchase, and which ones you should not.

Before any purchase is made, look for a blue NSF sticker on restaurant equipment!
If the equipment has not been approved by the National Sanitation Foundation, it is not suitable for commercial food service. Restaurant inspectors, who find non-NSF approved restaurant equipment during routine inspections, can and do levy heavy fines for such violations.

Light Duty Equipment options
* Countertop cooking equipment: Anything from microwave ovens to cheese melters   choosing the right countertop cooking equipment that adds versatility to your food service operation is the goal.
* Concession equipment: Hot dogs, nachos and popcorn are not just for game day. Determine how concession equipment’s quick service turn around on fast food items can increase sales and profits for your business.
* Food Prep: Obtaining proper food preparation equipment and supplies saves time and more importantly money. Determine which food prep equipment will support your menu and improve your restaurant’s efficiency.
* Storage and Transport: Every organized and professional kitchen must have food storage and transport plans. Everything from shelving systems to food storage bins and dish storage carts are included. Paying attention to detail here will save headaches down the road.
* Catering Supplies: Caterers are both Chef and event planners which means there can be hundreds of details for each event. Choose those supplies which help you streamline your catering business efficiency.
* Catering Equipment:Planning the event, preparing the food for the event, and delivering the food on time are just a few of the tasks the caterer has to accomplish. Wondering about whether or not you have the right equipment is something you cannot afford to do. Research caterer equipment options, or employing a restaurant consultant are just a few things that will help you determine your catering equipment needs.

To get a quote on new restaurant equipment installation in Overland, contact American Services today.