CHICAGO — Freezers, coolers, walk-ins, reach-ins, top-mounted, under-the-counter; the medium-temperature and low-temperature aspects for the storage of food products are a mix-and-match matter. Manufacturers offer a range of products, and the variations keep on increasing.
Contractors and technicians who were willing to make two trips to Chicago were able to see the latest in these products — most of them at the National Restaurant Association Restaurant-Hotel-Motel Show and others at the Supermarket Industry Convention and Education Exposition, sponsored by the Food Marketing Institute. (A third opportunity is offered every other year at the National Association of Food Equipment Manufacturers Expo, this year in early September in New Orleans.)