A Guide To Refrigeration Equipment
Author: Derek Rogers
No restaurant today can get away without purchasing or leasing
some sort of refrigeration equipment. But what kinds of
refrigeration do you really need?
* In the simplest small restaurant setup, like snack stands, a
standard home kitchen refrigerator dedicated to restaurant
business is adequate providing you use thermometers to measure
temperatures instead of counting on the equipment to work
properly. All others need something a little more complex.
* Refrigerators are the first and simplest. While stainless
steel is the standard for an ordinary reach-in refrigerator, you
can get away with anything that can be kept clean over the
course of a normal business day. Be aware of what you need to
store, and purchase a refrigerator with shelves that are strong
enough to hold the weight of your products and that are easy to
get to. Storing items in the door is a bad idea, as this part of
the fridge stays warmer than the rest in a frequently-opened
appliance, so don't count on that for a lot of your storage.
* If you have a medium to large restaurant, you'll probably
have to consider a walk-in refrigerator. These are all
industrial, so you won't have to worry so much about temperature
control. Pay close attention when the salesperson tells you how
much storage space you need; even though you may think you can
get away with less, you're better off counting on needing more
than you expect. This also allows for expansion if you branch
into other things, like catering.
* If you go for a walk-in, consider whether this will be a
permanent install or something you can take with you if you have
to change locations. If you have a lease you may not be keeping
long on your current space, it might be better to just be tough
and purchase multiple movable refrigerators rather than go for a
permanent install. Also, make sure your walk-in has an easy
means for opening it from inside. This is generally only an
issue with older units.
* In some cases, you may be better off going with a
refrigerated display case, like the ones you see in delis.
Examine your menu offerings before deciding.
*Freezers have approximately the same considerations as
refrigerators, but ease of access is generally not quite as
important. With freezers, it's even more important than with
refrigerators that you are certain you want a walk-in before you
get one; there are few standalone walk-ins on the market.
* A different type of refrigerated unit is an icemaker. This is
totally different; before purchasing one, you should be clear
about whether you want cube, nugget, or flaked ice for your
business. You should also be aware of the space needed; an
air-cooled icemaker requires a lot of space to function
efficiently, while a water-cooled icemaker needs much less
space, but also wastes a lot of water.
Also, if you use an icemaker to fill ice dispensers or
transport ice in buckets to other locations, you have to be very
aware that it must be kept sterile. Food poisoning is often
caused by unsanitary ice bin conditions when employees assume
that the cold will kill any bacteria.
Before purchasing any refrigeration equipment, know your
restaurant, your needs, your space, and your customers. Making
the right choices will save you more money in the long run.
About The Author: Derek Rogers is a freelance writer who
represents a number of UK businesses. For catering equipment, he
recommends NTS, one of the UK's leading suppliers of commercial
refrigeration:
http://www.ntscateringequipmen
