Posts Tagged ‘Solid Door Reach-in Refrigerators’
Commercial Refrigerators Can Never Be Too Cool
I guess it’s like any technology; just when you think a product has been fine tuned with the latest and greatest, redesigns with even more improvements appear! Such is the case with today’s greener energy efficient reach-in refrigeration systems.
Some manufacturers today are environmentally responsible and are committed to lead the way to a greener more energy efficient foodservice environment. These manufacturers are now building commercial refrigerators using environmentally friendly refrigerants and foams, using recycled materials where suitable and building with energy efficient construction in an effort to help conserve natural resources.
Kudos to those manufacturers of energy efficient commercial refrigerators for their ongoing efforts in bringing us systems that are cooler than cool!
The Value of an Efficient Commercial Refrigerator is Double-Edged
More than ever, in today’s economic environment, costs are all too important and effectively managing them is a challenging full time job in itself. As a professional foodservice operator, quality is also a tireless quest. An inefficient commercial refrigerator affects costs on several fronts. An out-dated, inefficient refrigerator wastes not only costly energy and utility dollars but also affects food quality which results in food waste and poor customer satisfaction. It’s a double edged sword that diminishes a green environment and profit margins!
Many commercial refrigerators today are more energy efficient because they are designed with components such as ECM evaporator and condenser fan motors, hot gas anti-sweat heaters, or high-efficiency compressors. A new efficient commercial refrigerator can significantly reduce energy consumption and utility bills as well as enhance product shelf life and food quality assurance.
New Commercial Restaurant Equipment Saves Dollars and More
In commercial food service, as much as 80 percent of the $10 billion annual energy bill for the sector does no useful work! These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient cooking equipment, HVAC (heating ventilation and air conditioning systems), lighting and refrigeration.
You can improve the energy management of your existing commercial restaurant equipment in your facility by prioritizing and methodically replacing individual pieces, like an old worn out work-horse convection oven, or an inefficient out dated refrigerator with new state of the art pieces and perhaps plan an entire suite of standard equipment for a new project.
In any case, restaurants that invest strategically can cut utility costs 10 to 30 percent without sacrificing service, quality, style or comfort -while making significant contributions to a cleaner environment and cooking in a greener direction!