Tag Archives: guide
Commercial refrigerated merchandising units – a.k.a. merchandisers – can be found in food-service operations of just about every type. They are designed to openly display prepackaged chilled foods or beverages through a glass door or an open front, so that customers can reach in and take the beverage, cake, sandwich, or snack that they crave without bothering the wait staff or cashier.
After exploring commercial refrigeration inside and out, it’s time to take a closer look at the most important, and ubiquitous, units of all – reach-in refrigerators and freezers. No matter what type of restaurant or catering business you have, your kitchen will inevitably need a reach-in unit which will improve the quality and speed of both food preparation and service.
When launching a new business, caterers must consider all aspects of setting up a commercial kitchen. Whether you are working out of a home kitchen or a modestly sized rented space, some pieces of equipment cannot be overlooked, and chief among them are refrigeration units.
Not long ago we posted an article related to the importance of equipping your professional kitchen with high-quality cookware and smallwares. The overarching theme of the post – which was more of an overview – was that quality is more important than quantity even if you’re just starting out and money is tight. In this post we’re going to focus on knives, the bedrock of food preparation and the professional chef’s best friend and ally.