There are many different features to consider before purchasing a refrigerators or freezers. All of our equipment is NSF approved. NSF has revised the equipment standard for the construction and performance of commercial refrigerators and freezers. The revision of Standard 7 affects all buffet and preparation equipment. These types of units must maintain product temperature between 33°F and 41°F in an 86°F ambient for a period of four hours. This new stricter standard is duly enforced.

The biggest difference between our refrigeration is whether they are top or bottom mounted. All of our True Manufacturing refrigeration has bottom mounted compressors and Traulsen has all top mounted compressors. They both have their advantages and disadvantages.

Bottom mounted compressor refrigeration from True Manufacturing allows the user not to have to bend down as far when they need to get to the bottom of the unit. Additionally, it is easier for service people to access the compressors and fans in the event of a service call. The total cubic foot capacity of a bottom mounted compressor refrigerator is less than a top mounted. It has also been argued that since heat rises, kitchens feel hotter since the heat that the compressors throw off rises.

For a single door unit we recommend the True T23 or T23F (Freezer) and for 2 door option, we suggest a True T49 or a T49F (Freezer)

Top mounted compressor refrigeration from Traulsen has a higher initial cost, but can be more cost effective in the long run. Since the compressor is mounted on the top, food or spills can not get in to bind, clog, or damage the electrical circuitry, compressor, or fans. The total cubic foot area of food storage in these units is larger allowing, for more food storage.

For a one door unit, Globe Equipment recommends a G10010 (refrigerator) and G120010 (Freezer) and for a 2 door unit, we recommend a G20010 (Refrigerator) and G22010 (Freezer).

Another option for refrigeration is a glass door merchandiser. They provide a way to show products to your customers and promote the impulse buy. Customers can see the products they are buying and gives the customers the option of self service. Additionally, it allows employees to make sure that inventory and stocking levels are always at proper levels.

Globe recommends a True Manufacturing GDM 23 for a one door option and a True Manufacturing GDM45 for a 2 door option.

Dirty condensers are the greatest contributors to compressor failure. Location will vary the frequency of cleaning, but it is recommended that the condenser on all your refrigeration equipment be cleaned once a month.

• Disconnect the electrical power
• Remove the louvered grill
• Vacuum or brush the dirt, lint and paper from the finned condenser coil
• If you have significant dirt build up you can blow out the condenser with compressed air. (Caution must be used to avoid eye injury. Eye protection is recommended)
• When finished be sure to replace the louvered grill. The grill protects the condenser.
• Reconnect the electrical power to the unit.

Because of increased regulations and concerns, food safety is a major issue for the operator. 56% of foodborne illness is caused by improper cooling. Blast chillers are designed to combat this problem. Blast chilling is the rapid cooling of cooked foods from 140°F to 40°F in two to six hours. It is accomplished with the use of cold convected air by pulling heat from the food.

Blast chillers work like convection ovens, only in reverse. Rapid air flow of refrigerated air moves across the six sides of the pan and removes energy thus "cooling" the product. Products chilled in a blast chiller have a longer accepted shelf life in most health department jurisdictions. Blast Chillers can also be used to bring frozen products to refrigerated temperatures quickly and safely. Blast Chillers are emerging as one of the "coolest" products in current kitchen design.

The savings in time and labor alone make blast chilling a worthwhile proposition for any size operation. Now with smaller chillers available you do not have to be a food factory to enjoy the benefits of blast chilling.

• Cover your product during the cooling cycle to retain the product moisture.
• Place probes in a central location being careful not to touch the surface of the pan.
• Clean and sanitize the food probes after every use and the cavity at least once a week.
• If product is freezing on sides of the pan, increase the minimum operating temperature by a few degrees. Although this will increase the cooling time it will also reduce the incidence of product becoming too cold on the sides.

The refrigeration component’s function is to facilitate the removal of any heat within the walk-in environment above the design temperature which is typically 35°F in coolers and -10°F in the freezer. The walk-in manufacturer working in concert with the foodservice equipment dealer will identify, the parameters associated with the primary use of the walk-ins. It is the responsibility of the manufacturer to maximize storage space within the refrigerated environment and discern the optimum refrigeration system to match the intended use.

Current trends within foodservice have created the need for expanded storage space. Reasons may include the need to update old, outdated, systems to new energy efficient models, meals being served has increased or maybe you have added new selections to your menu. With food safety a continuing concern, every foodservice environment is subject to the necessity of safe storage of incoming perishable food. In the case of either a walk-in cooler or freezer, a properly designed refrigeration system will enhance the length of time a product can be stored safely without degradation allowing for less frequent deliveries. It also insures compliance with all HACCP mandates.

Recognizing that every foodservice operation has its own unique requirements, you must ally yourself with a trained, foodservice professional.

Freshness
- Foods designed for the freezer are selected at peak of nutrition and flavor, quickly processed and frozen before any deterioration in quality.

Nutrition
- Freezing saves vitamins and nutrients that are often lost when foods are only refrigerated.
- Rapid-freezing maintains nutritional qualities without chemical preservatives.
- Package labels clearly state ingredient/nutrient content.

Food Safety
- Explicit cooking directions are on the package, leaving no room for error and undercooked food.
- Less chance for cross contamination in the preparation process.
- Freezing reduces the temperature of food to the point where bacteria cannot grow, enzymes have low reaction rates and chemical reactions are severely restricted.

Portion Control
- Individually frozen serving sizes save time and labor.
- 100% usable product.
- Allows for more cook-to-order preparation.
- Reduces worry about product forecasting.

Quality/Consistency
- High standards of quality.
- Consistency and uniformity.
- Provides the best quality and flexibility within the framework of a limited menu and fast ticket times.

Taste
- "Just picked" flavor is locked in.
- Some of the world's greatest chefs develop recipes for frozen foods.

Convenience
- Easy to prepare and serve.
- No prep time means lower labor/food costs.

Waste-free
- Prepare only what is needed - store the rest.
- Avoid losses from shrinkage, spoilage, and dehydration.
- 100% usable.

Availability
- Never out of season - available anytime, anywhere.

Value
- Price stable.
- Purchase only what is needed.
- Longer storage time than fresh offers maximum flexibility.