What are the different types of restaurant cooling?
Kitchens restaurants contains a wide range of cooling types that can depend on the size of the kitchen and the types of food served in a particular facility. Since the restaurant usually stores many types of prepared foods and ingredients in bulk, as well as beverage dispenses, they often have different cooling systems that are designed to hold specific objects. The size of the ingredients, whether they are already chopped or otherwise prepared, and if they need to be displayed to customers, will affect the type of cooling of the restaurant.
One of the most common types of cooling cooling is the Reach-in refrigerator. This type of refrigerator is similar to the basic homemade refrigerator and contains two to three shelves in the middle and also storage shelves inside the door. Reach-in refrigerators are often used in smaller restaurants that do not have a large surplus of ingredients. Larger restaurants will generally have Procházkyefrigerators, in which the refrigerator is a small closed room that can store items in bulk.
The air curtain is a high, narrow cooling unit that holds several thin shelves. It contains a fan system that blows cold air around and completely covers food with cold air at all angles. This variety of restaurant cooling is often used for food storage tanks that are ready soon and will be cooked later, such as small appetizers, stuffed meat or full pastries. The air curtain can also be used to maintain loaves without loaves or other types of dough until they have to be heated.
Some restaurants maintain certain items such as desserts and sandwiches, on the display near the entrance or waiting room as a way to lure customers and show any special items. These showcases, usually referred to as a bakery or Deli cases, are usually made and have two to three metal shelves, along with the sliding door behind the unit so the server canNoto to access the items. They contain a cooling unit that keeps fresh objects while exposed.
Components are a type of restaurant cooling, which generally implemented by restaurants serving pizza, cold sandwiches and salads. These stations are flat counters with glass front covers. The counters contain individual parts that maintain different ingredients separate, while all cool them simultaneously. The ingredients are already chopped, shredded or otherwise prepared, which increases more efficient assembly of the required ingredients.
Restaurants generally maintain a separate cooling unit at hand to cool drinks known as beverage dispenses. These units have individual sections that have different soda, juices, beer or other drinks, along with a nozzle that releases drinks from the dispenser. Restaurants that serve wine, champagne or hard alcohol will often have a separate refrigerator for storing whole bottles as customers can orderNAT whole bottle or their drinks can be poured directly from the bottle at the table.