Kitchens need them the most when storing their food. If these are not present, all their supplies go to waste due to them turning spoiled. Worse comes to worse, we might even suffer food poisoning if we digest any of that unrefrigerated cooking. We cannot risk that, especially if we happen to own one establishment for a living. We are going to talk about High End Remodelling.
What is this, you might ask? Well, it is pretty simple. From the word itself, it means to store your produce in cool places to keep them fresh. All kitchens basically have at least on these. If you do not have one at your house, then you are not doing something right with your life, to be perfectly honest.
There is no need to stress how important getting one is when thinking about opening up a restaurant. Where are you going to store all that food? How are you going to stop them from wasting away? See, easy to understand. This is typically the best way to avoid getting food poisoned. The more we know, right?
Beyond the standard reach in refrigerators and freezers, more specialized units are also available for specific applications. Quick examples would be bottle coolers, back bar coolers and curved glass display cases. You know, those glass things you see in coffee shops where they keep their cakes on display.
The more standard ones that you might need, though, are here. First are reach-in freezers or coolers. These are typically by the ground, very low. Most of them have either two or even three doors that are sometimes manned by staff. To keep them cold and not give you a hard time, put them far away from any cooking materials. Or wherever there is heat.
Next one is located below the counter, sometimes called fish drawers. It is put directly on a cooking equipment to save space and energy for cooks. Put your meat or anything you find convenient in it and you are good to go. Designed for those very busy chefs who need all the hands they could get.
Walk in coolers can be the size of a small closet or as big as a living room. These are good for holding large boxes of produce. Buckets of food, blocks of cheese and anything else that is large, bulky and perishable. Food grade shelves, wall covering and flooring must be used in walk ins.
Then we have good old regular freezer, which is not actually for storing ice. Nor make any of it. Those are for a different unit. But this one can be anything, from a walk-in to a reach-in. But if you want something to produce ice, then go buy an ice machine or something. Or, to save money, lease one.
There. We talked about it and now you want to buy one, huh? Probably the one that stores ice cream. Make sure to buy what you actually need first before purchasing that one. Also, save a lot of money by leasing some of them for good measure. Though it can be a pain to keep paying for something you will not own in the end.
What is this, you might ask? Well, it is pretty simple. From the word itself, it means to store your produce in cool places to keep them fresh. All kitchens basically have at least on these. If you do not have one at your house, then you are not doing something right with your life, to be perfectly honest.
There is no need to stress how important getting one is when thinking about opening up a restaurant. Where are you going to store all that food? How are you going to stop them from wasting away? See, easy to understand. This is typically the best way to avoid getting food poisoned. The more we know, right?
Beyond the standard reach in refrigerators and freezers, more specialized units are also available for specific applications. Quick examples would be bottle coolers, back bar coolers and curved glass display cases. You know, those glass things you see in coffee shops where they keep their cakes on display.
The more standard ones that you might need, though, are here. First are reach-in freezers or coolers. These are typically by the ground, very low. Most of them have either two or even three doors that are sometimes manned by staff. To keep them cold and not give you a hard time, put them far away from any cooking materials. Or wherever there is heat.
Next one is located below the counter, sometimes called fish drawers. It is put directly on a cooking equipment to save space and energy for cooks. Put your meat or anything you find convenient in it and you are good to go. Designed for those very busy chefs who need all the hands they could get.
Walk in coolers can be the size of a small closet or as big as a living room. These are good for holding large boxes of produce. Buckets of food, blocks of cheese and anything else that is large, bulky and perishable. Food grade shelves, wall covering and flooring must be used in walk ins.
Then we have good old regular freezer, which is not actually for storing ice. Nor make any of it. Those are for a different unit. But this one can be anything, from a walk-in to a reach-in. But if you want something to produce ice, then go buy an ice machine or something. Or, to save money, lease one.
There. We talked about it and now you want to buy one, huh? Probably the one that stores ice cream. Make sure to buy what you actually need first before purchasing that one. Also, save a lot of money by leasing some of them for good measure. Though it can be a pain to keep paying for something you will not own in the end.
About the Author:
Get a summary of important factors to keep in mind when picking a remodeling contractor and more info about an experienced contractor who offers a full spectrum of client-focused, high end remodelling services at http://www.nsriicompanyinc.com/services.html now.
Aucun commentaire:
Enregistrer un commentaire