How to buy a reach-in refrigerator.(THE 2006 FOODSERVICE EQUIPMENT REPORT)

It can easily be argued that refrigerators are the most critical piece of equipment in your kitchen. No matter what type of foodservice operation you run, you need refrigeration. Keeping food at the proper temperature without using too much energy is essential to food quality, food safety and your bottom line.

Before you buy, there are two important considerations to keep in mind. First is food safety. Improper cooling or cold-holding of foods are the most common causes of food born illnesses. As a foodservice operator you must have the proper cooling equipment for your needs, and then manage your food handling procedures properly. The second consideration is energy consumption. Besides air conditioning, refrigeration equipment is likely to be your biggest electricity expense in the kitchen. When buying a new reach-in refrigerator, you should consider a model with the Energy Star label. The label ensures the model you are buying is among the most energy efficient. Currently, there are about 19 manufacturers that make Energy Star-labeled refrigerators. These units can save as much as 45% of your energy charges when compared to nonlabeled models because they have features like high-efficiency compressors, better insulation and the latest type of fan motors.

Once you have the two most important items covered, finding a good refrigerator that will last several years and withstand tough kitchen demands is not too difficult. Look for the NSF seal on the unit, which means the equipment has gone through rigorous testing and can hold the required temperature with proper use. Here are three tips for getting the best and safest service out of your refrigerator.

1. Don't overload the refrigerator cabinet. Proper airflow is essential to holding the cabinet temperature below 40[degrees]F. Most refrigerators have an air flow pattern designed to distribute cold air through the unit so all areas from top to bottom stay at a consistent temperature. Usually air is forced through baffles and louvers at the side or back of the cabinet to create even airflow.

If the refrigerator is packed too full of product, the air can't circulate properly and "hot spots" are formed, not allowing all product the proper cooling it needs. Refrigerators provide plenty of storage space, but be careful of over storing and definitely do not block off the air circulation louvers.

2. Don't use a regular refrigerator like a blast chiller. A reach-in refrigerator is made to store products at safe temperatures. It is not designed to chill large quantities of food quickly as may be recommended in your HACCP plan or by local regulations. Not only will large amounts of hot food not chill quickly, but the added heat in the box will raise the overall temperature and may adversely warm any other foods being stored. Cooling down small amounts of food is usually fine, but if you regularly need to cool larger amounts, invest in a blast chiller.

3. Don't overwork your refrigerator. Only open the door as needed and don't prop it open when loading product. Most refrigerators have self-closing doors to help kitchen workers keep the cool air inside. A good option for most operators is to purchase half-height doors on full-size upright units. Each time a door is opened less of the cabinet interior is exposed to warm kitchen air.