Restaurant, grocery, and healthcare industries rely heavily on commercial refrigeration. Walk-in coolers and freezers are available to meet the needs of all types of businesses in these industries. There are options from small walk-in coolers to large refrigerated warehouse units. Walk-in refrigeration comes in all shapes and sizes.When properly maintained, your walk-in refrigeration equipment can last for many years. However, businesses can significantly increase both their energy efficiency and sustainability by implementing new technologies to manage, maintain, and retire their aging refrigeration systems. Read More
Best Practices for Employee Safety in Walk-in Refrigeration
Walk-in unit doors undergo a lot of wear and tear from employees and customers, so they should be inspected regularly for any damage. The two most popular types of walk-in doors are swinging doors and sliding doors.Read More
Do you have a coolant leak in your commercial refrigeration equipment?
According to the Environmental Protection Agency (EPA), a typical food retail store leaks an estimated 25 percent of refrigerant, or approximately 1,000 pounds, annually. Depending on the type of refrigerant involved, this can result in everything from hazardous conditions for occupants to environmental ramifications to reduced efficiency of the equipment.Read More
THE BENEFITS OF A BLAST CHILLER OR FREEZER
A blast chiller or freezer can bring increased efficiency, better food safety and decreased food waste for restaurants and foodservice companies.
Blast chillers and freezers work by rapidly decreasing temperatures of food products. They operate by blowing forced cooled air over food placed inside. These specialized freezers usually have various settings that can be selected depending on if your food is room temperature, chilled, or hot.Read More
According to foodindustry.com, there are nearly 40,000 stores that sell grocery items in the US when including warehouse club stores such as Sam’s Club and Costco.Read More
Greenhouse gases (GHGs) warm the Earth by absorbing energy and slowing the rate at which the energy escapes to space. They act like a blanket insulating the Earth. Different GHGs can have different effects on the Earth's warming.Read More
Leak Prevention in Your Commercial Refrigeration
Refrigerant leaks can be a fundamental challenge for many supermarket operators as they can occur in just about any part of a refrigeration system. Food retail stores can save money and reduce environmental impacts by ensuring that commercial refrigeration equipment is properly maintained.
A typical food retail store leaks an estimated 25% of refrigerant, or approximately 1,000 pounds, annually. In addition to being costly, leaks have significant impacts on the environment, because most refrigerants are greenhouse gases and some are also ozone-depleting substances.Read More
Did you know that the Food and Drug Administration has declared that ice is considered a food? Therefore it must be as safe as drinking water. This rule applies if ice is to be consumed or placed in contact with food or beverages to cool them.
Ice safety can be a big problem for quick-service restaurants. To ensure the safety of the ice they use, there are steps that must be taken before the ice ever comes near a customer's cup. Ice is subject to potential contamination from many sources. It can come from the water it is made from, any air that contacts it and the equipment that freezes and dispenses it. Also the utensils and the hands of the employees that handle it can introduce harmful microbes.
Many people think that just because ice is frozen it eliminates the danger from disease causing organisms. Unfortunately, freezing doesn't kill viruses and bacteria that cause most foodborne illness. Instead, it could even preserve them. You can not assume that ice is safe simply because it is frozen.
The best defense against impure ice is regular cleaning of the water filter, the machines, and the bins. Instituting good practices for the handling of the ice is also essential.
The Food and Drug Administration recommends cleaning and sanitizing ice-making equipment at the frequency specified by the manufacturer or, if lacking the manufacturer’s instructions, as needed to prevent the build-up of soil or mold.
Follow these simple steps to clean your ice machine and bins:
- Always turn off the machine prior to cleaning.
- Inspect the water filter and replace according to the manufacturer's guidelines.
- Discard all leftover ice.
- Use a clean, sanitizer soaked towel to wipe the interior and exterior surfaces.
- Spray surfaces with sanitizer and allow to air dry.
- Clean the inside of door surfaces.
- Clean the gaskets.
- Inspect the entire machine for soil or contamination after cleaning.
Remove any sanitizer that may have collected inside the machine.
Safe Ice Handling Tips:
Just like any other food, ice can become contaminated when not handled properly. Serving ice that is clean and safe doesn’t have to be to be complicated. Keep it simple by making frequent cleaning of your ice equipment part of your overall cleaning and sanitation schedule.