Foodservice Equipment & Supplies

JUN 2018

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

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94 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 market spotlight Back Bar Refrigeration ● Unit sizes vary significantly. Choose ac- cording to application. Undercounter units can be 24 to 108 inches long, although the most common sizes are 28, 36, 48, 60 and 72 inches. The standard depth is about 30 inches, but narrower units at 27 ½ inches are available for tighter footprints. Heights vary from 30 inches for undercounter units to 83 inches. The smallest footprint of an under- counter refrigeration unit is usually 24 inches by 24 inches, although some ventilation requirements prohibit boxing the units in on the sides. The capacities are up to 5 kegs or up to 33 cases of long-neck bottled beer. ● Some manufacturers allow part or all of a back-bar cooler to be converted to keg dis- pensing so that both bottled beer and keg dispensing can function in a single unit. ● Many are not aware that most back-bar refrig- erators are not open-food listed and should only store non-potentially hazardous closed containers. As a rule, nothing that has the po- tential to spoil should be stored in these units. ● Two-zone coolers are technically green, although there is no Energy Star class for these models. A two-zone cooler provides two temperatures in one cooler, which elim- inates the need for two separate coolers, each with their own compressor. ● When choosing refrigeration for the back bar, keep space requirements behind the bar in mind; note accessibility and space around the unit. The needs and volume of the bar are paramount and will determine whether a front opening or pass-thru unit will work best. Draft Beer Systems ● The prevalence of microbrews and skinny quarter barrels mean operators use a wider variety of keg types with their draft beer sys- tems. These systems also dispense cocktails, kombucha, cold brew coffee and even wine. ● The three basic types of commercial draft beer systems are direct draw, where kegs are stored in a refrigerated keg box under the counter or bar; air-cooled or short draw systems that use the already-cold air inside the beer cooler to maintain proper beer temperature all the way to the faucet; and kegerators, one of the simpler draft beer systems that stores beer right below the tap. ● With craft beer popularity on the rise, bars have moved to 12-tap units instead of kegera- tors to accommodate a larger variety of offer- ings. Operators store beer kegs for these more comprehensive systems in a remote walk-in cooler, which save space in the bar area. ● There are options available to help ensure an efficient, quality pour while minimiz- ing waste. These include per-line pressure, which are set up in zones, to help prevent excessive beer foaming; turbo taps that ex- tend to the bottom of a beer glass for faster pouring; and Foam on Beer Prevention or FOB systems, which help minimize beer waste when taps are changed out. Fryers ● Fryers are typically designated for preparing chicken and fries, but also can be used for other foods, such as fish and vegetables. The operation type and menu will drive the purchase decision on either an economy model or pricier, high-efficiency fryer. ● Consider oil capacity or the volume in pounds the equipment can accommodate at one time. Although sizes can range from 20 up to 80 pounds, the most common sizes are 14-inch-by-14-inch, which holds 45 to 50 pounds of oil, and 18-inch-by-18- inch, which has an oil capacity of 60 to 80 pounds. Operations with limited footprints and low-volume frying needs can utilize ventless countertop fryers, which offer two- and three-pound capacities. ● There are three basic fryer configurations. Open pot designs include heating elements on the tank's exterior, which provide more frying space and easier cleaning. Tube type units carry gas through pipes inside the pot, which serve as the heat source. Square flat- bottom fryers are shallow for use with more delicate items, like fish. ● Energy Star-rated fryers offer shorter cook times and higher production rates through advanced burner and heat exchanger designs. Fry pot insulation also reduces standby losses, resulting in a lower idle en- ergy rate. Standard-sized Energy Star fryers are up to 30 percent more energy efficient, while large vat commercial fryers that are Energy Star rated are up to 35 percent more energy efficient than nonqualified models. ● One of the newest technologies is reduced oil volume fryers or low oil volume fryers. This design reduces the tank's oil capacity without changing the fryer's output. These units can cut oil costs in half, while doubling oil life. Walk-ins ● Walk-in types include custom-designed walk-ins, which can address a variety of con- figurations and other unique needs; quick ship walk-ins, which come in preconfigured sizes in single and combination models; and preassembled remote units, where all controls are mounted in the factory. ● Condensing units can usually be configured with hermetic, semi-hermetic or scroll com- pressors in a number of horsepower ranges. ● There are several construction methods and types of panels, but the most efficient is foamed-in-place polyurethane. With this method, panels typically lay flat in a horizontal press and polyurethane foam is injected into the cavity between the skins. The foam permanently adheres to metal panels, adding strength and reliability. ● A multitude of options exist for walk-ins, including a choice of panel finish; ramps; windows; kick plates; flooring; wall protec- tors; and glass doors. ● Newer more energy efficient motors are available that maximize the time the evapo- rators and condensing units can be off without sacrificing the temperature inside the unit, which saves electricity. Sports Bar Equipment Considerations cocktail options to accompany dishes prepared with local ingredients. "Following suit, in these more upscale and polished- yet-casual environments, essentials like plates, glasses and flatware are typically upgraded, as well," says DeBoer. Sports bars have evolved, and for those offering larger menus with creative offerings, the latest electronics for sports viewing and comfortable, updated decor, it's a win-win. FE&S

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