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| As operators have moved food preparation "out front" into servery areas, it has become more important to make sure refrigerated storage space is available where food is being prepped, as at this sushi station at Massachusetts Institute of Technology. |
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| Contemporary station designs often incorporate reach in coolers that are centrally located in order to keep extra supplies convenient so counters can be re-stocke easily during high volume rush periods. |
It can easily be argued that refrigerators are the most critical piece of equipment in your kitchen. No matter what type of foodservice operation you run, you need refrigeration. Keeping food at the proper temperature without using too much energy is essential to food quality, food safety and your bottom line.
Before you buy, there are two important consideration to keep in mind. The first is food safety. Improper cooling or cold-holding of foods is the most common cause of foodborne illness. As a foodservice operator you must have the proper cooling equipment for your needs, and then manage your food handling procedures properly.
The second consideration is energy consumption. Besides air conditioning, refrigeration equipment is likely to be the biggest electricity expense in your kitchen. When buying a new reach-in refrigerator, you should consider a model with the Energy Star label. The label ensures that the model you are buying is among the most energy efficient made. Currently there are about 19 manufacturers that make Energy Star labeled refrigerators. These units can save as much as 45% of your energy charges when compared to non-labeled models because they have features like highefficiency compressors, better insulation and the latest type of fan motors.
Once you have the two most important items covered, finding a good refrigerator that will last several years and withstand tough kitchen demands is not too difficult. Look for the NSF seal on the unit, which means the equipment has gone through rigorous testing and can hold the required temperature with proper use. Here are three tips for getting the best and safest service out of your refrigerator.
A good option to purchase for most operators is half-height doors on full-size upright units. Less of the interior of the cabinet is exposed to warm kitchen air each time a door is opened. When possible, put your refrigerator in the coolest part of your kitchen so you will get better performance.
All Reach-ins Are Not Equal.
Beyond being safe when used properly, reach-in refrigerators are not equal. There are many units on the market, each fitting particular operational needs. Of the 20 or so major manufacturers, there are likely to be several that can meet your requirements. The trick is to match a refrigerator to your particular needs. First, size is a consideration.
Among the major manufacturers, height and depth dimensions for upright reach-in units vary somewhat. A seven-foot unit will fit into almost every kitchen and leave a little space for air circulation above, which most units need. Depths range from about 26" to 36", which is a reasonable reach to the back of the unit.
Where refrigerators differ most is in width. What is right for a particular operation depends on how the unit is to be used and how much product will be held. We found single-door models that are 24", 26", 27", 28" and 30" in width. The proper choice of these sizes depends on how you store product. For example the narrowest models are precisely designed to hold a 12" x 20" steamtable pan.
Another size is designed to hold an 18" x 26" baking pan and no more. The 30" wide unit can hold either, but may waste space. Of course, for larger applications there are two-and three-door units in many additional sizes measuring up to almost seven feet in length. Plan your storage requirements carefully.
The Finish Line
Another important consideration is finish material for the interior and exterior of the unit. Often, cost is a motivating factor. An all stainless steel box is long lasting, easily cleaned and resists damage, but is the most costly finish. Using a reach-in with a stainless steel exterior and aluminum interior can save at least 15% of the cost of a unit with stainless inside and out.
Aluminum is fine for sanitation, but is softer than steel and more prone to damage. That explains why most manufacturers also make a unit with an aluminum exterior but keep the doors stainless for durability. The models with aluminum in and out and stainless doors are generally the manufacturer's budget line and may have other economy features besides the finish, but can be priced 35-40% less than the all stainless models.
Interior configuration is the next consideration.-Most manufacturers provide three wire shelves per section in reach-in coolers. You can also choose to replace wire shelves with pan slides of various types, depending on your needs. A special universal type angle pan slide is available for most units, which can be used for either steamtable or baking pans.
Some manufacturers can provide drawers instead of doors on units, making the product easily accessible for an area like a sautè station. Other configurations like glass doors for viewing or pass-through doors for front and back loading and unloading are also good given the right application.
Last, but not least, proper preventative maintenance is the best way to ensure years of trouble-free service. Your refrigerator will run more efficiently and consume less electricity if the condenser is kept clean and air-flow to it is not obstructed.
At least once a month, inspect the condenser fins and vacuum dust away if necessary and make sure nothing is blocking the airflow. Then have a specialist check the refrigerant in the unit once a year and you should be set for many years of trouble-free use.