| Not knowing how a refrigerator works, how do you | | | | to upgrade the electrical system. At any rate, look |
| pick the ones that will work best for your operation? | | | | for the UL seal of approval, a sign that the unit |
| Manufacturers all have printed specifications, and your | | | | meets basic electrical safety standards. The system |
| dealer or equipment consultant will have | | | | may be water cooled or air cooled. The most |
| recommendations. Some of the criteria you'll choose | | | | common in foodservice is the self-contained, |
| from follow. Finishes. The surface of your refrigerator | | | | air-cooled unit. |
| should be as sturdy as its interior components. | | | | Remember, the capillary tube system is for |
| Popular finishes include stainless steel, vinyl-coated | | | | refrigerators used for storage: not much |
| steel, fiberglass, and coated aluminum; the latter | | | | door-opening action. The expansion valve system has |
| comes in rolled, stucco, or anodized styles. Unlike | | | | quicker pull-down capacity-that is, it can pull the |
| home models, there are not as many porcelain or | | | | temperature down faster after the unit is opened. It |
| baked-enamel finishes in the commercial world. In | | | | is ideal for busy hot line situations where the |
| fact, some health departments do not allow these | | | | refrigerator is constantly in use. Drain Requirements. |
| finishes in commercial or institutional installations. | | | | Most new refrigerators provide an automatic defrost |
| Construction. You can't kick the tires, but certain | | | | system and automatic condensate disposal, which |
| quality features will be evident, such as overall | | | | eliminates the need for a separate plumbing |
| sturdiness, door alignment, and how securely the | | | | connection. Ask about it, however. A reminder: The |
| handle is attached to the appliance. All-metal, welded | | | | NSF sanitation standards prohibit drains inside the |
| construction is a plus, and having a seamless interior. | | | | refrigerator. Accessory availability. You'll get shelves |
| compartment is an NSF International requirement. In | | | | as standard equipment with a refrigerator purchase. |
| fact, the NSFI has a whole section on refrigeration, | | | | Make sure they are adjustable. For foodservice, |
| accepted by most cities as minimum standards. Also, | | | | there are lots of additional items that might improve |
| look for ease of cleaning and self-defrost features. | | | | efficiency: adjustable tray slides, drawers, special |
| Insulation. The most commonly used type of | | | | racks for serving pans (called pan glides or pan |
| insulation is polyurethane, in sheets or foam, which | | | | slides), and dollies or carts designed to convert a |
| has superior insulation qualities and even makes the | | | | reach-in cabinet to a roll-in one. |
| cabinet a bit sturdier. Make sure it is non-CFC | | | | Think about these accessories when selecting the |
| polyurethane foam, with at least an R-15 rating. | | | | door, too. Certain doors seem to work better with |
| Fiberglass is also acceptable, although it requires | | | | some types of add-ons. Warranty. Most |
| greater thickness to achieve the same results as the | | | | manufacturers provide a one-year warranty on parts |
| polyurethane. Doors. A small but critical detail is | | | | in case of defective workmanship or materials; look |
| whether you want the door to open from the left or | | | | for a separate five-year warranty on the motor and |
| from the right side. There are also half doors (you | | | | compressor unit. Some manufacturers also offer |
| conserve cooling power by only opening half the | | | | extended service warranties. Cabinet capacity. A |
| refrigerator at a time) or full-length doors; the doors | | | | properly designed refrigerator should provide the |
| can be solid or made of shatterproof glass; they can | | | | maximum amount of usable refrigerated space per |
| have hinges or slide open and shut on a track. The | | | | square foot of floor area, and must be able to |
| way doors are opened can impact traffic patterns in | | | | accommodate the sizes of pans you'll be using. There |
| the kitchen (see Illustration 10-9). Doors can also be | | | | are plenty of complex guidelines for calculating |
| self-closing, with magnetic hardware, to prevent | | | | capacity and needs, which will be covered elsewhere |
| being left ajar accidentally. The hinges should be | | | | in this chapter. Adaptability. Because today's |
| stainless steel or, at least, chrome. Look for door | | | | foodservice operations have changing needs, |
| gaskets that are easy to snap in place, not the old | | | | manufacturers are building in features to maximize |
| screw-in kind, as you will probably be replacing them | | | | flexibility. |
| during the life of the unit. | | | | One such offering is the convertible temperature |
| Handles. Stainless steel or nickel-plated handles are | | | | option. With a flick of a toggle switch, a freezer can |
| best. You can select vertical or horizontal handles. | | | | be converted to a refrigerator. It can be a pricey |
| They can protrude or be recessed. Be sure the | | | | addition at the time of purchase, but if food storage |
| handle is included in the warranty, since handles take | | | | requirements change, the option will pay for itself |
| a lot of abuse and may have to be replaced | | | | instantly. Another variation is the combination |
| periodically. Refrigeration system. It may be | | | | medium-and-high-temperature cabinet, designed to |
| self-contained or, in the case of very large appliances, | | | | thaw frozen products quickly and safely by |
| a separate unit. As we've mentioned, it may also be | | | | introducing warmer air into the cabinet as needed. |
| top-mounted or bottommounted. The accurate | | | | Additional fans and a temperature sensing device |
| electrical current and capacity of the facility must be | | | | bring the unit back to its normal refrigeration level |
| known so the manufacturer can supply the correct | | | | when the food is sufficiently thawed. And there are |
| voltage and phase to meet the needs of the space. | | | | hybrids: cabinets separated into two or three |
| In some cases, additional expense may be involved | | | | sections, each with different cooling capacities. |