No restaurant today can get away without purchasing or leasing some sort of refrigeration equipment. But what kinds of refrigeration do you in effect need?
*In the simplest small restaurant setup, like snack stands, a proper home kitchen refrigerator dedicated to restaurant company is adequate providing you use thermometers to part temperatures instead of counting on the tool to work properly. All others need something a exiguous more complex.
French Door Refrigerator With Ice Dispenser
*Refrigerators are the first and simplest. While stainless steel is the proper for an lowly reach-in refrigerator, you can get away with whatever that can be kept clean over the policy of a normal company day. Be aware of what you need to store, and buy a refrigerator with shelves that are strong adequate 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 reconsider a walk-in refrigerator. These are all industrial, so you won't have to worry so much about temperature control. Pay close attentiveness when the salesperson tells you how much storage space you need; even though you may think you can get away with less, you're best 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, reconsider either this will be a permanent setup 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 best to just be tough and buy multiple conveyable refrigerators rather than go for a permanent install. Also, make sure your walk-in has an easy means for chance it from inside. This is ordinarily only an issue with older units.
*In some cases, you may be best off going with a refrigerated display case, like the ones you see in delis. survey your menu offerings before deciding.
*Freezers have almost the same considerations as refrigerators, but ease of way is ordinarily not quite as important. With freezers, it's even more foremost than with refrigerators that you are clear 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 either 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 converyance 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. Manufacture the right choices will save you more money in the long run.
A Guide to Refrigeration tool
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