The majority of diners in eateries around the world might appreciate the chefs' efforts in putting good food on their plates. Less people will consider the importance of Restaurant Refrigeration to the safe enjoyment of eating out. Without proper cooling equipment, even the most eminent chefs would be unable to ply their trade.
Any proprietor aspiring to open their own diner, cafe or bistro must ensure that they equip their kitchen properly. Catering equipment can be as diverse as dishwashers, sinks and drainers or griddles, pizza ovens and fryers. One crucial component of any business-related food venture is the method of maintaining chilled produce.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Wines, bottled beers and bar mixes can be best stored in coolers known as low boys and high boys. Low boys are accessed near floor level. High boys open at waist height and can be a little bit more handy in a variety of cases.
Hotel, bar and restaurant owners should aspire for optimal fuel efficiency whenever buying or leasing commercial refrigeration devices. Another concern to take account of is the possibility of government subsidies for culinary cooling appliances. Prospective savings on energy bills from a combination of more efficient mechanisms and the use of heat pumps to recover heat from the coolers can steadily offset the outlay on the equipment. State-of-the-art technology can radically reduce the operating costs of freezers and coolers in the catering trade.
The hospitality industry can benefit from products such as the ECube system which adapts the refrigeration equipment to work by measuring the temperature of the stored food rather than the air within the chiller. This means that fridges can run longer cycles, which in turn increases the lifespan of compressors, creates energy savings and reduces CO2 emissions. These retro-fit devices produce even greater savings on older, inefficient cooling machinery. Such savings can cover the cost of the ECube in around six months to a year.
Any proprietor aspiring to open their own diner, cafe or bistro must ensure that they equip their kitchen properly. Catering equipment can be as diverse as dishwashers, sinks and drainers or griddles, pizza ovens and fryers. One crucial component of any business-related food venture is the method of maintaining chilled produce.
Freezers, coolers and fridges come in all shapes and sizes to meet the varied requirements of a diverse range of commercial caterers. Pubs and bars that have a simple menu of fried chicken, chips and onion rings will need more freezer space than cooling equipment. Delivery schedules from suppliers will also affect what kit is needed for the cold storage of seafood, fresh meat and perishable fruit and vegetables.
Food hygiene laws order the legal temperatures for holding different foodstuffs. Busy catering businesses with sufficient space can find that walk-in coolers are best. Cold rooms like these are excellent for the cold storage of cumbersome perishable produce.
Wines, bottled beers and bar mixes can be best stored in coolers known as low boys and high boys. Low boys are accessed near floor level. High boys open at waist height and can be a little bit more handy in a variety of cases.
Hotel, bar and restaurant owners should aspire for optimal fuel efficiency whenever buying or leasing commercial refrigeration devices. Another concern to take account of is the possibility of government subsidies for culinary cooling appliances. Prospective savings on energy bills from a combination of more efficient mechanisms and the use of heat pumps to recover heat from the coolers can steadily offset the outlay on the equipment. State-of-the-art technology can radically reduce the operating costs of freezers and coolers in the catering trade.
The hospitality industry can benefit from products such as the ECube system which adapts the refrigeration equipment to work by measuring the temperature of the stored food rather than the air within the chiller. This means that fridges can run longer cycles, which in turn increases the lifespan of compressors, creates energy savings and reduces CO2 emissions. These retro-fit devices produce even greater savings on older, inefficient cooling machinery. Such savings can cover the cost of the ECube in around six months to a year.
About the Author:
Cindy H. Cassidy has worked nearly every position in both the back and front of the restaurant over the past 16 years. Currently as a project manager, she oversees the opening of new restaurants. If you would like to read more on Buy commercial refrigerator freezer she suggests you visit her friends at Imbera: Commercial Coolers, Refrigerators, Freezers USA.
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