Refrigeration technology has been with us so long that it is easy to take it for granted, or to assume there's not much R&D going on in terms of basic systems or the way they're applied to foodservice equipment. But in an era where managing temperature has become a critical part of managing HACCP programs, and the costs of maintenance and energy are rising, refrigeration systems are coming under increased scrutiny. A good example of how the industry is responding is a new type of ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.