There are many factors that have a bearing on the type of refrigeration most appropriate to a foodservice operation.

Menu style can certainly affect the type of refrigeration needed and the key to choosing equipment is that it fits the wider need so even if a menu changes, the equipment need not.

Chefs should also think about whether seasonal changes will result in changes to the food preparation needs.

Ice supply: Whether you are serving gazpacho or displaying oysters or other seafood, ice can enhance food presentation. "There are two basic methods of ice production: air-cooled and water-cooled," says Bob Wood, director of DC Warewashing & Icemaking Systems.

"Air-cooled machines are usually much more water efficient, using three to five times less water than water-cooled models and have the added benefit of being suitable for installation in areas where ventilation is poor. Water-cooled machines are usually more energy efficient" added Wood.

Read full article in Stockpot Magazine - April 2016 issue ...