Domek, Tad
March 2004
FoodService Director;3/15/2004, Vol. 17 Issue 3, p68
Trade Publication
Offers guidelines on selecting freezers for food service operations. Factors to consider in analyzing freezer equipment; Ways to identify the range of freezer technology and type of equipment required in a dining facility; Requirements of walk-in freezers; Reasons for utilizing blast or shock freezing.


Related Articles

  • From Ice Making To Beer Dispensing. Powell, Peter // Air Conditioning Heating & Refrigeration News;7/4/2005, Vol. 225 Issue 10, p9 

    Reports that the National Restaurant Association 2005 Restaurant, Hotel-Motel Show in Chicago, Illinois exhibited ice machines, freezers, and coolers. The cold buffet system of Satellite Cooling has a small mechanical refrigeration system under the table to keep the display table cool and avoids...

  • Cold Food Cold. Bendall, Dan // Food Management;Jan2011, Vol. 46 Issue 1, p48 

    The article offers tips when choosing a type refrigerator. It discusses a comparison between "economy" series and "consultant" series of refrigerators, based on their features, finish materials, sizes and configurations. It suggests the use of a multiple door refrigerator unit than a single or...

  • FREEZER BURN.  // Appliance Design;Jun2009, Vol. 57 Issue 6, p8 

    The article reports on why self-defrosting freezers cause freezer burn. It references an article in the "Journal of Food Science Education" that explaining this condition. Allegedly, the heating coil contained in these freezers retains the vapor pressure of the air inside the freezer compartment...

  • Getting the Most from Refrigeration. Bendall, Dan // Restaurant Hospitality;May2007, Vol. 91 Issue 5, p134 

    The article discusses some of the factors that U.S. restaurateurs should consider when purchasing either a walk-in or reach-in refrigerator that will help them make the most of their purchase. It is always more cost-efficient to use a multiple-door unit than to use several single or two-door...

  • Ice Machines Increase In Quantity, Not Complexity. Powell, Peter // Air Conditioning Heating & Refrigeration News;10/7/2002, Vol. 217 Issue 6, p20 

    Features ice machines, freezers and coolers presented at the 2002 National Restaurant Association Expo in Chicago, Illinois. Manitowoc's Q-Model Series 370 ice cube machine; Scotsman's Eclipse ice machines, CME1856 water-cooled modular cuber, MDT2C12 TouchFree ice and water dispenser and HD156...

  • PLAYING IT COOL.  // Restaurant Hospitality;Oct2005, Vol. 89 Issue 10, p112 

    This article offers ideas on the factors that need to be considered when purchasing a walk-in or reach-in refrigerator. Most reach-in refrigerator manufacturers offer different finish materials, sizes, mixes of refrigerators and freezers, and door configurations. The amount of usable...

  • Five Defrost Methods For Commercial Refrigeration.  // ASHRAE Journal;Mar2009, Vol. 51 Issue 3, p38 

    The article focuses on the five defrost methods for commercial refrigeration in the U.S. It notes that hot gas defrost, electric defrost, water defrost, condensing unit off permitting natural defrost and external heat source defrost are the methods used by commercial refrigerated display and...

  • REFRIGERATORS AND FREEZERS. Bendall, Dan // Restaurant Hospitality;Sep2004, Vol. 88 Issue 9, p96 

    The article suggests some factors to consider when purchasing a refrigerator or freezer. Most reach-in refrigerator manufacturers offer a variety of finish materials, sizes, mixes of refrigerators and freezers, and door configurations. Upright or full-height boxes usually come in one-, two- or...

  • Way-Cool Coolers. Franke, Sharon // Good Housekeeping;Jul2007, Vol. 245 Issue 1, p178 

    The article features three coolers including the Thermos Cold N' Fold cooler, the 36-quart Coleman Cooler Radio and the Thermos Geo Treck Cooler.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics