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No matter the size of the establishment or the space available, there are units to suit your needs. An RED
Dealer starts with your menu and determines the flow of product. How does your food and beverage
arrive? A scratch kitchen for example, will order more raw produce & proteins to be cooked onsite,
requiring certain refrigeration equipment to properly store various ingredients. And, if you are a scratch
kitchen, will you require blast chillers or freezers to bring the temperatures to a safe zone in the required
amount of time? Workflow considerations will dictate what type of equipment is required. Depending
on size of your kitchen, look at locating your incoming/raw ingredients in a different cooler/freezer than
the prepped and ready for service ingredients to avoid any potential cross contamination.
On the other hand, it is common for chain restaurants & others to order in product already prepared or
prepped to reduce the amount of labour required in their kitchen. Again, analyze the workflow to better
understand the needs.
Common temperatures for coolers are 36°F to 40°F or 2°C to 4°C while commercial freezers are standard
set by the manufacturer between 5°F to -10°F or -15°C to -23°C. This is an important feature to note
depending on what you are cooling or freezing. For example, if you are storing ice cream or gelato, it
is important that your freezer can reach 0°F/-18°C and maintain that temperature for storage to ensure
optimal product for sale or service.
In this guide we will attempt to review all of the main pieces of refrigeration used in foodservice to
provide a solid overview so that you can understand the options and make informed decisions.
Type of Equipment:
In addition to the type of equipment required, the size or capacity of the equipment is key to
ensuring a successful workflow in your kitchen. You will need to think about how much product
you have coming in at any one time, where it will be stored & when it will be prepped. After prep,
where will you store the items until service and during service, where will you store your overflow
products to avoid having to jump off the line to refill your station.
In considering your layout & workflow, good practice is to consider how many stations you will
have in your establishment and which stations require refrigeration. Generally, each station will
require refrigeration of some type. For example, if you have a garde/salad station, will you have
a sandwich/prep table for your sous chef to complete plating? For the pass, do you require a
cold garnish? In your prep area, are reach-ins the best or will you locate that area by your walk-in
cooler? And does your walk-in cooler have the right shelving to store everything and maintain
separation between key ingredients? Selecting the right equipment for your needs will improve
workflow and improve the bottom line.
Size, Capacity & Configuration