Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 85 of 99

84 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2014 spec check Combination Walk-in Refrigerators and Freezers F or operators looking to cut costs and consolidate storage, combination walk-in refrigerator freezers may be a viable option to consider as an alternative to two separate units. Like single-unit walk-ins, combination models are typically custom-made, so these units come in virtually any shape and size. "With combination walk-in coolers and freezers, there is basically no limit [in size]," says William Taunton, president of Gastrotec S.A., Foodservice & MAS Consultants, based in Santiago, Chile, and Chair FCSI-The Americas. "[The type needed] will depend on the client type, size of the business and space availability." With average temperatures ranging between 34 de- grees F and 38 degrees F for coolers and -10 degrees F for freezers, the size an operation requires depends on how the restaurant will use the unit and its sales volume. Timing is critical, as ordering these units requires some lead time and installation of a walk-in typically takes place early in a project. Proper installation represents another crucial factor because it helps prevent air leakage, which can produce ice in the freezer section and moisture in the refrigerated area. Construction of combination units tends to be similar to that of single-use units, and operators can choose from panels constructed with a wood frame box, high-density rail, Polyurethane foam or Polystyrene. "On the foodservice side, most clients prefer soft-nose panels, such as Polystyrene, Polyurethane or other CFC-free insulating materials," Taunton says. Freezers also contain a defrost system to melt frost off of the system's coils. The equipment's exterior typically features stainless steel, aluminum or galvanized aluminum construction. "The metal can have different gauges as well as different shapes," Taunton adds. A View from the Field "If an operator is buying more than one walk-in compart- ment, and these will be located side-by-side, the dealer will most likely provide a combination box that shares a wall," says Scott Hester, partner at Refrigerated Specialists Inc., a Mesquite, Texas company that services commercial foodser- vice equipment. "This way, the operator is purchasing less equipment that is accomplishing the same job." Taunton adds, "Although capacities are unlimited, I would say the minimum size of a cooler should never be below 60 inches by 60 inches. Operators typically under size these walk-ins and try to save money in accessories and [sac- rifce the quality] to cut costs. With these types of products, [proper] specifcations are essential." "Today, especially in Europe, everything has to do with effciency," Taunton says. "As a result, the quality of

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2014