A refrigerator is one of the biggest investments you’ll make. With energy costs so high, it’s important to look beyond a refrigeration unit’s desirable features and focus on saving energy dollars.
Since two-door reach-in models are a popular buy for restaurants, the chart below outlines their standard features and options. All the equipment described uses “ozone-friendly” R-134a or R404A refrigerants.
Undercounter work
Many operators are moving toward undercounter units, particularly when prep or serving areas are far from the main walk-in. Their small footprint makes the most of tight space. Plus, these models can save energy; less cold air is lost with repeated openings.
To maximize useable workspace, McCall’s single- or double-door undercounter models are available with stainless steel flat-tops (with or without backsplash), as well as with a cutting board/backsplash combination.
Displaying the goods
Design moves to the forefront in the Encore “S” series of refrigerated display cases from Structural Concepts. The case’s S-curve design is echoed in the front glass panel, which curves gently upward toward the top. The unit also features a larger condenser coil, which the company says helps reduce energy use.
True Manufacturing’s new Dual Zone Display Case can help reduce energy costs for operations that offer a variety of items, such as baked goods, only some of which need refrigeration. The left side has a refrigerated temperature zone for cream-filled and frosted items, while the right side remains at the ambient temperature for merchandising “dry” goods.
For operations with little space, QBD’s “Grab ’n ’Go” may be the answer. Perfect for take-out sandwiches or salads, this countertop unit measures 22 by 23 inches, needs no plumbing or drain lines, and comes in eye-catching colors.