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Ice and Thermal Driven AC Technology

Ice and Thermal Driven AC Technology

iceThermally-driven air conditioning is the next new technology that we wish to discuss further on behalf of your St Louis Refrigeration Sales near South County MO.  “Chromasun, based out of North Sydney, as in Australia, makes a thermally-driven chiller that provides a low-cost alternative to conventional air-conditioning units, which are electrically driven.”

That seems like a lot to wrap your head around, but essentially these chillers make use of solar energy that, when running short, can be supplemented by natural gas and that lends itself to a greener route and also adds significant value to our discussion about renewable energy in the St Louis Refrigeration Sales world. The company mentioned above makes it own solar panels that generate a high enough temperature to drive a double-effect chiller, which it describes as its most effective system. According to our most recent research on the subject on behalf of your St Louis Refrigeration Service near South County, the company’s double-chiller system is said to provide more cooling than comparative photovoltaic systems, and eliminates electricity costs.

Another cool concept is the ice powered air conditioner. “Ice Energy, based out of Glendale, Calif., uses an ice-powered air-conditioning unit called the Ice Bear to cool buildings and in most cases, reduce a building’s total net energy consumption.”  Keeping up as best we can on the latest technology, your St Louis Refrigeration Maintenance and Sales near South County found the following information worth sharing for green HVAC and Refrigeration evidence in our neck of the woods.   “In a very abbreviated description, the Ice Bear works by freezing 450 gallons of water in a tank overnight and making that available for cooling the next day. When the Ice Bear is switched from its Ice Charging to Ice Cooling mode, it provides cooling for up to six hours. After its ice has melted, the job of cooling reverts back to the building’s conventional commercial A/C unit, which is why the Ice Bear works in conjunction with a conventional unit. The company describes the product as the first effectively loss-less energy solution.”

Commercial Refrigeration Brand Decision

Commercial Refrigeration Brand Decision

brandWhether you are buying your first one or setting out to replace what you already have, buying restaurant equipment, such as commercial refrigeration in St Louis near O’Fallon MO, can be a hassle that leaves you frustrated to say the least.  There are some basic tips that we intend to share, when it comes to shopping for your St Louis Refrigeration near O’Fallon, we hope it helps ease the process.  In this post, we cover the importance of putting some stock in the brand of refrigeration you choose.

Be aware of the brand. “Like most products you buy, your commercial refrigerator’s brand matters. There are a lot of manufacturers out there, so it’s important to zero in on a manufacturer you know you can trust.” There will be different commercial refrigeration brands focused on a variety of things.  Some will be quality focused, but may also be higher priced.  Others will be value focused with the price being the most affordable part, but may sacrifice some features or quality.

According to the research we did on behalf of your Refrigeration Sales and Service in St Louis, the following is true, “Bottom line: every manufacturer has its niche. True, Turbo Air, and Delfield are three well-known and trusted names in the refrigeration biz that are worth putting your stock in.” Don’t forget that each of the brands deemed safe bets, also often have used models floating about that are worth consideration.  “Because these brands are trusted to last a long time and are of such high quality, it is often beneficial for restaurants to purchase them as pre-owned equipment. This will save you money, while not compromising quality.”  Most places, like your Refrigeration Sales in St Louis will also guarantee their sale of whichever refrigerator you buy for a minimum of 30 days or longer.

Refrigeration History Elaboration

Refrigeration History Elaboration

historyDid you know that the Chinese harvested ice from rivers and lakes as early as 1.000 BC in the name of primitive refrigeration?  They even had religious ceremonies for filling and emptying ice cellars. That’s not all.  Hebrews, Greeks, and Romans placed large amounts of snow into storage pits and covered it, insulating material like grass, chaff, or branches of trees. They actually used these pits as well as snow to cool beverages, according to our recent research on behalf of your St Louis Refrigeration Maintenance near Sunset Hills MO. “Egyptians and ancient people of India would moisten the outside of the jars and the resulting evaporation would cool the water that was inside of the jars. The first group of people to use cold storage to preserve food was Persians. They invented Yakhchal, a type of an ice pit.”  The history of refrigeration is a very interesting subject with vast effects from one end of the world to the other.

According to our studies done on behalf of your St Louis Refrigeration Sales, we learned that ice harvesting was the only method of food refrigeration for centuries.  In fact, in 18th century England, servants collected ice in the winter and were putting it into icehouses. “Icehouses were places where the sheets of ice were packed in salt, wrapped in flannel, and stored underground to keep them frozen until summer. In the 19th century, the first ice boxes started appearing in England. At that time, the first commercial ice started appearing with spreading of ice-storehouses and iceboxes. Frederic Tudor started harvesting ice in New England and shipping it to the Caribbean islands and to the southern states. At first he had ice wastage of 66% but with better insulated ships he reduced the waste to 8%. He expanded ice market and by the early 1830s ice became a mass-market commodity.”

We hope you have enjoyed this lesson on the history of refrigeration brought to you by your St Louis Refrigeration sales and repair near Sunset Hills.

 

The History of Refrigeration

The History of Refrigeration

historyToday, on behalf of your St Louis Refrigeration sales and install near Maryland Heights, we have decided to explore the history of the subject at hand.  First, we ought to define it as much as we can from the start.  In its most basic form, refrigeration is a method in which work is done to remove heat from one location to another. Refrigerators, then, are machines, sometimes household appliances, sometimes commercial, which are used for such a purpose and are generally used to keep food fresh longer. Although they are a relatively modern invention, people have been attempting to extend the life of food via freshness by keeping it at lower temperatures for thousands of years.

“History of refrigeration is long and refrigeration changed along the way from the pretty primitive yet ingenious to modern technology which allowed people to have refrigerators in their house and not depend on nature.”   Some of the basic, yet pertinent facts to cover on behalf of your refrigeration sales and service in St Louis are as follows, “…may look like mundane machines that everyone has in their home and that work on simple physical laws that work since the beginning of time but that is not all that can be said about them.”

The invention of the refrigerator is a good place to land and wrap up for now, only to pursue the topic of refrigeration history in the next post as well, in more details.  “One showed how with simple apparatus temperature can be lowered artificially; the other held the first patent for a refrigerator. Both are part of the history of artificial refrigeration and without them who knows how the world would look.”  For a more complete discussion about refrigeration and its history, please feel free to look up and read our next post on behalf of your St Louis Refrigeration Install near Maryland Heights MO.

Avoid Refrigeration Repair

Avoid Refrigeration Repair

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.

 

Preventing Food Poisoning With Proper Refrigeration

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.”

Gain Control of Food Waste in Your Commercial Kitchen

Gain Control of Food Waste in Your Commercial Kitchen

food wasteWe 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.

Food Waste Management at Your Favorite Restaurant

Food Waste Management at Your Favorite Restaurant

food wasteWhen you hear something about being wasteful, especially with food, our ears typically perk up.  It’s true, people seem to care about the need to exhibit the proper diligence when it comes to showing good conscience by doing all they can to prevent waste.  On behalf of your St Louis Refrigeration sales and service near Collinsville IL, we are taking time to discuss this in more details, the idea of food waste in a commercial kitchen, that is.

It is good news that we report in terms of modern times.  In fact, 2017 was an especially momentous year of change, with all sorts of innovations in equipment, service, food, and technology that have reverberated all around the world, and we expect that 2018 will also bring a lot of change. After researching all the forecasted developments in restaurant equipment, service, food, and even technology, we look forward to a 2018 filled with delicious cuisines and intelligent creations!”  But, what about the waste associated with the above success?  We set out to answer this question here and in the upcoming posts to follow on behalf of your St Louis Refrigeration and Restaurant Equipment sales.

As stated earlier, “This is something your customers care about, as demonstrated by food waste statistics. A study by Unilever, revealed that 72% of U.S. diners said that they care about how food waste is handled. 47% are concerned enough that they would be willing to spend more money to eat at a place that actively tries to reduce its food waste production. This makes it all the more important to find ways of reducing food waste in America.”  We read about something known as a food waste audit that could help with the issue, according to your Refrigeration installation in St Louis near Collinsville IL.  We look forward to elaborating on this subject in the next post here on your Commercial Refrigeration sales and service behalf.

On a Commercial Range Quest

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 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.