Getting you refrigeration right is incredibly important to any foodservice business – and thinking about your setup can actually help you be more efficient, and make more profit.
Using a smaller undercounter, or work table refrigerator where you produce your food can help you be quicker to serve customers. But it’s also important to have larger, possibly reach in, refrigeration elsewhere in your premises to have longer term storage and reduce your dependence on too many daily deliveries.
For the undercounter fridge we recommend the Delfield 24″ Two Door Undercounter/Worktable Refrigerator GUR24P-S, which gives extra worktop space if you are short. For the reach-ins, we recommend the Delfield Reach-In One Door Refrigerator GBR1P-S and the Delfield One Door Reach-In Freezer GBF1P-S. We recommend the Delfield line because they are all made with the best materials, have good compressors and offer front and top vented compressors too – which make them very efficient and less prone to clogging with dust. All the Delfields also feature a clever door system which closes automatically under 90 degrees, but stays open above that angle. This means the doors won’t sit open accidentally, wasting electricity, but loading is straightforward.
For ice – and what foodservice concern can operate without ice – we recommend a unit which has a larger hold to ensure you are never left short, even on the busiest days. For that reason we recommend the Koolaire 330lbs Half Ice Kube Machine with Bin KYT-0300A, which can hold 300lbs of ice in its generous hopper.
Warewashing is an area of foodservice equipment that can often get overlooked, but it is very important. If you choose wrong you could be overloading your machine, or sending out plates that haven’t been sterilized properly, because the machine is struggling to maintain temperature. That’s why we recommend the Meiko Door Type Dishwasher DV 80.2 for busy foodservice environments – it’s fantastically engineered to handle whatever you can throw at it, and it can keep going week after week, year after year.
Getting the right setup for your coffee and juice bar is vital: it will help you be more efficient in serving customers, spend less on utilities and reduce your stress levels as your kitchen equipment is where it needs to be and can handle the jobs you need it to do.
If you’d like to see a visual representation of the setup listed above, along with the opportunity to rent it all with just one click, follow the link here.