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Staying cool under pressure

Extract from GCFS Catering article

June 2016

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What are the key considerations for operators about to purchase new refrigeration appliances?

The publication takes a look at arguably the hardest working appliances in the kitchen - refrigeration equipment is almost never switched off and can't ever afford to go wrong.

A refrigeration malfunction could cause caterers to lose valuable food stock, not to mention putting customers at risk from food that hasn't been chilled to safe temperatures.

Refrigeration plays an important role in front-of-house too and is used in bars to ensure drinks are chilled to perfection or in grab-and-go, open-faced counters that keep food in the correct state.

DC's Bob Wood offers operators his top tips when choosing an icemaker, including choosing your type of ice and taking the following into consideration: how much ice you need on a daily basis and at peak times; efficiency of the machine's ice production; choosing a self-contained icemaker or modular system depending on ice volume required and what suits your establishment best; air-cooled models require a well-ventilated area; why an ambient air operating temperature is really important; installing a water filter for hygienic, safe, odourless ice.

Read full article in Garden Centre & Farm Shop Catering - Summer issue ... 



 

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