Cool operator

Article Abstract:

Basic information on refrigeration is presented. In the North American foodservice industry, air-cooled refrigeration systems are frequently used due to their portability. Water-cooled systems, on the other hand, are less popular due to water requirements. Standards that are applied in refrigeration equipment, such as condenser unit location and equipment leveling, are also discussed.

Product standards, safety, & recalls, Refrigerators & Freezers, Standards, Refrigeration equipment

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Pulling the plug

Article Abstract:

Wireless communication technologies have wide applications in foodservice operators, both in business and financial management. There are several considerations to be made before switching to wireless technologies, and officials should analyze each factor closely. Examples of how wireless and IT technologies can help food service operators are also discussed.

Facilities & equipment, Eating places, Equipment and supplies, Technology application, Food services, Wireless telecommunications equipment, Wireless communications equipment

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Chilling out

Article Abstract:

The tips to choose proper refrigerator, such as chlorofluorocarbons free refrigerant usage, are presented.

Forecasts, trends, outlooks, Refrigerators, Forecasts and trends, Market trend/market analysis, Control, Chlorofluorocarbons

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