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Maintaining adequate refrigeration
storage is crucial to any food service operation; therefore, the menu and
the available refrigeration storage must be evaluated and coordinated. All
units should be maintained properly, which means regular and thorough
cleaning, including the insulating strips. Such precautions will help
reduce spoilage and thus reduce food costs. Placing the units so that
unnecessary steps are eliminated will save time and labor. Both of these
factors will save money for the operation.
Walk-In
This is the largest style of
refrigeration unit and usually has shelves that are arranged around the
walls. It is possible to zone a walk-in to maintain appropriate
temperature and humidity levels for storing various foods. Some walk-ins
are large enough to accommodate rolling carts for additional storage. The
carts can then be rolled to the appropriate area of the kitchen when
needed. Some units have pass-through or reach-in doors to facilitate
access to frequently required items.
Walk-ins may be situated in the
kitchen or outside the facility. If space allows, walk-ins located outside
the kitchen can prove advantageous, because deliveries may be made at any
time without disrupting service.
Reach-In
A reach-in may be a single unit or
part of a bank of units, available in many sizes. Units with pass-through
doors are especially helpful for the pantry area, where salads, desserts,
ad other cold items can be retrieved by the
waitstaff as needed.
On-Site Refrigeration
These are refrigerated drawers or
under-counter reach-ins, which allow foods on the line to be held at the
proper temperature during service. This eliminates unnecessary walking,
which can create a hazard during peak periods.
Portable Refrigeration
This is basically a refrigerated cart
that can be placed as needed in the kitchen.
Display Refrigeration
These are display cases that are
generally used in the dining room for desserts, salads, or salad bars.
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