When it comes to walk-in freezers and coolers, no matter how sophisticated the mechanical refrigeration systems or how well maintained, those who are responsible for such units always fret a bit about product integrity, especially if it is a food product.
In restaurants, those large, walk-in refrigerators and freezers need to be energy efficient to help maintain sometimes thin profit margins. And they need to run quietly so as not to disturb customers who may find themselves seated close to the kitchen.
The most recent Food Marketing Institute Expo in Dallas and National Restaurant Association Restaurant-Hotel-Motel Show in Chicago brought out the very latest in ice-making equipment, storage bins, and walk-in freezers and coolers as well as reach-in versions. This roundup of the latest in equipment is culled from both shows.
The most important thing for me is to go to the trade shows where refrigeration is emphasized. The most recent examples were the Food Marketing Institute’s Food Retail Show in Dallas this past May, and then the National Restaurant Association’s Restaurant, Hotel-Motel Show a few days later in Chicago.