Walk in coolers and freezers are very useful and great units to have in
your kitchen or building
The problem we encounter most with customers when
dealing with walk-ins are questions such as; what size do I need and what type
of refrigeration do I need? Let's see if we can't answer some of these
questions for you.
Size: Walk-in Freezer Sizing is a matter of personal
Walk-ins can be as small as 5'x5' and as large as needed.
Even more important than the type of
grease trap you need is the size of grease trap you need. If you have a
grease trap which is too small, then either you'll be cleaning it everyday
or your grease trap will be allowing FOG through into the sewage system.
The first is the Hydromechanical. These units rely
on the principles of heat and gravity to separate the FOG from the waste water.
Normally these units are carbon steel or plastic. Hydromechanical grease traps
In the world of restaurants today, a vague and ambiguous piece of equipment
is being required by health inspectors everywhere. Some businesses, which have
been in business for 20 years, are suddenly being required to install these in
their stores. What are they?
Around the office, we get a lot of questions about stainless
steel. So the Prima Stainless Steel Council has decided to educate consumers on
the finer points of commercial stainless steel products, in particular
stainless steel work tables and stainless steel prep sinks.
Today we're here to answer your questions on rust. Most think that stainless
steel cannot rust. I'm here to tell you that it can but corrosion is a better
word for it. It is after all steel. Steel is made of carbon. Carbon + water =
oxidation or rust.
Whether you are looking to replace a single reach-in cooler or outfit a new kitchen for the first time, it can be a bit chilling to think about all of the available options. There are a lot of factors to consider when it comes to buying the right refrigeration unit for you and your business. In this comparison guide we include the most popular brands we carry as well as some helpful tips to get... read more
Every two years, thousands of people in the foodservice industry make
their pilgrimage to the NAFEM (North American Association of Food Equipment
Manufacturers) Show. It’s three solid days of new products, new technology,
and, of course, improvements in the old stuff too.