When it comes to the heating process that is involved within an HVAC system, and more specifically, the furnace of a St Louis heating system near Ladue MO, there are several key factors to consider and about which to learn. “This heating process is accomplished using one of four possible heat sources — combustion (burning natural gas, oil, coal, or propane), electric resistance, heat pump, or solar energy collected on site.”
We will dive, now, further into the capillaries of each of these main points beginning with the heat exchanger, on behalf of your St Louis Heating Sales near Ladue MO. “The heat exchanger is found inside your furnace unit’s housing. This component switches on when the furnace is activated by thermostat to produce warmer temperatures in winter. The heat exchanger pulls in cool air, heats it, and circulates the resulting heated air via your ducts and out through the vents.”
Next, we take a closer and more in-depth look at the evaporator coil which has an opposite role to the heat exchanger. The evaporator coil, according to the experts from your Heating and Cooling repair and sales near Ladue in St Louis MO, acts to cool the air when your thermostat is set to lower temperatures in summertime. Working in a fashion that is somewhat familiar to an automobile’s radiator in order to produce cool air that can be circulated effectively through the ductwork, an evaporator coil is located in a metal enclosure on the furnace’s exterior, to the top or side. Evaporators correspond directly to condensers both in the case of heating and cooling in St Louis and also in the area of refrigeration. Stay tuned for more information from this source in future posts on the specifics surrounding the condenser and other facets of HVAC.
Writing on behalf of your refrigeration sales and service in St Louis near Overland, we want to look specifically at the importance of maintenance that you can do at home in order to avoid unnecessary expense in repairs and early replacement of your St Louis Refrigeration. We start the process with the subject of cleaning. “Looking to clean your appliances? Your refrigerator, with its expired condiments, corner grime, and dusty condenser coils, should be the first project you take on. Here are some step-by-step instructions on making your fridge look and perform like new, and tips on how to keep it that way year round.”
You’ll need to likely allow yourself anywhere from 30 minutes to an hour and a half in order to fully clean your St Louis Refrigeration near Overland MO. “Scrubbing down your fridge right before you go to the grocery store is a perfect time, as it will have the least amount of contents in it.”
Most people will want to power down the refrigerator before cleaning it so you can conserve energy when you are in the process of cleaning it, unless you are planning to keep it closed a lot. “Because your refrigerator will be open while you’re cleaning, you’ll want to power it down and conserve energy. Loosen the bulb in your fridge until it goes out. Then, set the temperature dial to “off” and unplug it.” Remove all of the food and place it all in a cooler, or just leave it on the counter if you are feeling fast and lucky. Toss stuff that is expired or close to expiring or keep it, again, if you are feeling lucky. Stay tuned to this chain of articles to continue with the advice we have to offer on cleaning your refrigeration in St Louis near Overland MO in order to avoid unnecessary repair and maintenance.
It is our job to bring you the latest in information surrounding the restaurant equipment maintenance in St Louis near Kirkwood MO and all other applicable categories in the commercial restaurant equipment business. We pride ourselves in doing our best to keep you informed and so we want to discuss, today, commercial refrigeration and how to best maintain its health and function for your St Louis Restaurant Equipment needs.
Say there is a big event hitting your town that involves local food and restaurants, or really even an ordinary weekend when you know your restaurant will be busy and the equipment in high demand. If your commercial refrigeration equipment fails at the wrong time, you’ll be sending all those potential new customers home dissatisfied or worse. So, in advance of restaurant needs, we’ll be posting great tips and resources on how to keep your equipment (and your head) cool! This is an important concept to avoiding disaster at the worst possible time for your restaurant business.
Refrigeration equipment is your best friend and can be your worst enemy, according to one source we found online when researching the subject of everyday commercial restaurant equipment in St Louis near Kirkwood and its daily health and general upkeep. “Anyone who manages a food service operation probably has a love-hate relationship with refrigeration equipment. On one hand, they help you serve fresh and appealing fare. Without your coolers, chillers and walk in freezers, you’d be serving lukewarm drinks, wilted greens and melted ice cream. And that’s exactly the problem: when they break down, your business quickly comes to a screeching halt.” Stay tuned for more information in the posts to follow from your St Louis Restaurant Equipment sales and service near Kirkwood on what to do to avoid the above scenario.
Buying restaurant equipment for your commercial kitchen in St Louis near St Peters is a pretty huge undertaking and can be overwhelming for many first time restaurant equipment buyers. The list will encompass everything from commercial ovens to dining tables, restaurant dishes to ice machines and deciding amongst several options can be downright daunting. Fortunately, we have set out to find tips on behalf of your St Louis Restaurant Equipment sales near St Peters in order to make the job more doable for you.
First, we found in our reading and research that you may be able to save significant money if you consider used restaurant equipment. “A new restaurant doesn’t necessarily require all new equipment. You can purchase quality used restaurant equipment for pennies on the dollar.” Everything from tables, chairs, dishes, utensils, all the way down to the bigger things on your restaurant equipment list such as stoves, ovens, refrigeration units can often be found for good deals, used. Did you know that you can also lease St Louis Restaurant Equipment near St Peters? Here is some info we found online about the subject, on behalf of your St Louis Restaurant Equipment Service near St Peters, “Many companies offer leased restaurant equipment, which can save you a lot of money as you get ready to open a new restaurant. Equipment with short life spans, like ice machines, are perfect for a monthly lease. Vendors also offer leased equipment, like coffee makers and coolers, for free, so long as you buy their products.”
Dishes can be a purchase worth taking a little time to discern as well. Though these don’t fall under the restaurant equipment category that you may envision for a commercial kitchen, in terms of big industrial pieces, the need is obvious and real. “Restaurant dishes aren’t cheap, compared to those you can buy at Wal-Mart or Target. But that is because they are made to withstand the rigors of a busy restaurant kitchen dishwasher.” You will want to invest in good dishes for the success of your restaurant in St Louis MO near St Peters.
When searching for your next set of St Louis Restaurant Equipment near Clayton MO, it is important to recognize the vast nature of your options and brand offerings. There will be price points to focus on depending upon your decided budget and certain trim levels so to speak, that you will want to look closer at in order to get the features which you desire in your new restaurant equipment in St Louis. If you are looking at freezers, for example, arm yourself with the basic knowledge you can find online, such as the different components that make up most prefabricated walk-in coolers, then it will be your job to find the right one for your business. “What should you consider in the process? There are many variables, but here are a few basic things that you can nail down right now.”
Answer the question regarding your new walk in cooler for your St Louis Restaurant Equipment near Clayton, “Do you need refrigerated or frozen storage space?” A basic question, this is the first element upon which you will need to ponder. “Not all coolers will maintain the same holding temperatures. Walk-in refrigerators will hold food below 41 degrees Fahrenheit, while walk-in freezers will keep food frozen near 0 degrees Fahrenheit. The physical differences are small, but they can greatly impact your choices. A refrigeration system for a walk-in freezer will be larger and more powerful than a system for a cooler. Plus, freezer panels will be thicker to help maintain the colder temperatures.”
According to our recent research on the restaurant equipment subject on behalf of your St Louis Restaurant Equipment Sales and Service, it is also imperative to remember that we cannot operate from a one size fits all perspective. “We offer a wide range of sizes from 48” to 120” wide and 70” to 168” long. With capacities from 105 cu. ft. to 860 cu. ft. you’ll find the size you need, but how can you determine what that size is?” Follow our posts here on behalf of your Restaurant Equipment Service near Clayton for more helpful purchasing information.
Looking at coolers for your restaurant equipment and sales in St Louis, we know that there are several models and styles from which to choose. At your St Louis Cooling Sales near Overland MO, we are into HVAC and commercial restaurant equipment, along with the servicing of any and all of these things. We want to talk further about the specific details of importance when you are looking for a new walk-in cooler for your commercial restaurant or business.
A very important element of any walk-in, the door must provide access while still preventing cold air from escaping. Plus, the door is the most abused and used part of the walk-in refrigeration system and needs to be able to stand up to frequent use by you and all others who work in your commercial kitchen. Here are a few things that are recommended by experts online that we encountered in our pursuit of valid information on behalf of your St Louis Cooling installation near Overland MO, “Purchasing a unit with a self-closing door mechanism, high quality door hinges and latches, along with well-fitting gaskets can help it last longer and prevent loss of cold air for greater energy efficiency. Other options that you may see include a small window in the door for viewing or door locks to keep your food secure after hours.”
Also, because it may matter to your commercial kitchen layout and your cooling needs, you will want to look at door configuration and location. “The door location is different from one model to another. Check out the diagram on each product page to see exactly where the door will be located on that particular unit.” Stay tuned for the next post when we talk about a purchasing check list that may help in your pursuit of cooling equipment for your commercial restaurant needs in St Louis MO.
When 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.
In our adventures today in an effort to continue our discussions on walk-in freezers for your list of necessary restaurant equipment, we come upon the area of composition encircling the prefabricated walk-in cooler as opposed to the custom made version of these pieces of restaurant equipment in St Louis near St Charles MO. “At their simplest, a prefabricated walk-in cooler is just a large insulated box with a cooling system. The components can be summed up in a very short list: panels, floor, door, and refrigeration system.” Now it is time to go into further details about the above mentioned components.
Basically sandwiches made of foam insulation and thin metal sheets, panels range in size from 3 1/2″ – 5″ thick and their primary function is to keep the walk-in at the correct temperature for storing your fresh or frozen foods. They are generally made using a 24 to 26 gauge galvanized steel, aluminum or aluminum-coated steel, painted steel, or stainless steel that is called the skin of the freezer itself in the St Louis Restaurant Equipment world. In an effort to maintain a professional and perhaps commercial look, panels also often have embossed patterns in the metal. This pattern can actually add to its strength and reduce the notability of wear and tear.
“Pressed inside the skin is dense insulating foam to ensure energy efficiency. Some options come with extruded polystyrene foam insulation but the most common insulating material is foamed-in polyurethane.” A high-performing insulator, extruded polystyrene has great moisture resistance. When researching the walk-in freezer options on behalf of your St Louis Restaurant Equipment Sales and Service near St Charles, we found it described as the best material to retain R-value. “While most materials break down and lose R-value over time, polystyrene retains its insulating ability longer. Polyurethane is also a great insulator; however it may not stand the test of time as well as other materials.” You are recommended to look for high quality insulation materials with low thermal transference and high R-value when seeking a walk in freezer to add to your list of restaurant equipment in St Louis.
On behalf of your restaurant equipment sales and service in St Louis near Chesterfield, we bring to you, today, an in-depth analysis of walk in freezers. Most of you will need to pursue one if you are about to purchase or have recently obtained your own commercial restaurant. It can be tricky to know just what system will work best for you, so we hve compiled some information that we gathered online on behalf of your St Louis Restaurant Equipment repair and sales near Chesterfield in an effort to make the search less cumbersome for you.
There are two basic types of walk-ins: they are either prefabricated or built-in. Prefabricated units come with urethane panels that are sized according to the specifications of the product or built to order depending on the manufacturer and sometimes work best for restaurants who have very specific needs in mind. Before setting out to purchase a freezer from your list of restaurant equipment in St Louis near Chesterfield, you may want to take the time to determine if you need a custom size or interior. These prefabricated walk in freezers provide many great benefits including easier expansion and relocation. “Built-in units are also very popular and often consist of insulation that is covered with structural tiles on the walls and floors. These units can be built to meet the exact needs of your space but can’t be moved or changed as easily as prefabricated units.”
When it comes to walk in coolers and freezers, there are differences based on manufacturers too. According to all that we researched on behalf of your Restaurant Equipment and sales in St Louis near Chesterfield, there exist quite the variety. “At their simplest, a prefabricated walk-in cooler is just a large insulated box with a cooling system. The components can be summed up in a very short list: panels, floor, door, and refrigeration system.” We will go into further depth on these individual parts in our following posts.
We have been discussing food waste lately, on behalf of your St Louis Refrigeration install and repair since we represent so many commercial kitchens in the St Louis area and since it is a topic that restaurant consumers have most definitely proved passionate over. We finished the previous post just before going into details about a food waste audit. What is a Food Waste Audit?
“The first step to reducing waste is to find out how much you’re wasting to begin with and what kind of waste your establishment is producing. The primary goal of a waste audit is to identify where your operation’s waste comes from, so you can then find ways to reduce it.” How does one go about counting or tracking the food waste they produce? We set out to answer this and other questions surrounding the subject of food waste in your St Louis restaurant refrigeration near O Fallon MO. “There are two main factors to take into account as you track your food waste. You need to consider how much food is being wasted and how many people are coming through your restaurant. By gathering data for both of these variables, you can get a better sense of what your biggest source of waste is.”
Start by gathering ways to track or log your food waste. By providing your staff with a simple sheet of paper where they can keep track of what’s being thrown out, why it’s being thrown out, and how much is wasted, you will be on the right track from the start. We wanted to dig a little deeper, though, on behalf of your Refrigeration Sales and Service in St Louis near O’Fallon MO, so we read and researched a bit more to find that there is an alternative to what could be unrealistically cumbersome for your staff. “As an alternative, there are waste tracking systems like LeanPath that use a specially designed scale with touch screen terminal and computer software to track how much food you’re throwing out without the hassle of a pencil and paper.” Either road you choose, this is the beginning of a food waste audit and ultimately gaining control and making the most of food waste in your St Louis Restaurant near O’Fallon.