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“By failing to prepare, you are preparing to fail” – Benjamin Franklin Whether you are a new business owner or have owned your business for years, you know planning is pivotal to success. Over 90% of startups fail for various reasons, with bad preparation and planning often playing a large part in these failures.
“By failing to prepare, you are preparing to fail” – Benjamin Franklin Whether you are a new business owner or have owned your business for years, you know planning is pivotal to success. Over 90% of startups fail for various reasons, with bad preparation and planning often playing a large part in these failures.
The only time that an insulated floor is not required in a walk-in cooler is when it is located on cement, at ground level, with no rooms directly underneath it. In other words, most walk-in coolers and freezers need to be insulated! There are a variety of strategies and materials to assure quality work, so
End caps and aisle-ends are an important promotional location inside a retail store. Estimates of the sales effectiveness for items placed in these locations may be as high as 30 percent of all sales, so it’s clear that this is an important retail space inside a store. When stocking a beer cooler with alcoholic and
Selling a walk-in cooler is not easy in today’s tight market. Competition is stiff in the U.S. and much of Europe, and customers’ expectations are high. Although sales growth has been slow on U.S. soil, new markets are opening up. Industrialization is spreading to new markets such as China, Indonesia, Thailand, and other Asian countries.
If you are a grocer, chances are you are always looking for good ways to keep a lid on costs while simultaneously presenting your products in the most attractive way possible. This can be a delicate balance, especially when the energy costs of refrigeration displays account for 40 to 60 percent of total energy costs.
An undetected ice buildup can lead to a 100 percent increase in walk-in cooler operating costs. The buildup of ice on a walk-in cooler’s evaporator coils, ceilings, drain pan, and other surfaces is one of the most common causes of malfunctions, so it’s important to set a routine defrost schedule and regularly check the equipment.
It seems like all of today’s amenities are equipped with some sort of smart technology. From thermostats to vehicle dashboards, these advancements open doors for developers who can create brand new possibilities for old concepts. Of course, one of the industries with a clear potential benefit from these technologies is the medical field, and within
Like any other appliance, a walk-in cooler sometimes malfunctions as a result of loose wiring and old parts. The following are some common problems with walk-in coolers and how to troubleshoot them. Cooler Is Freezing If the walk-in cooler is freezing up, the first step is to melt ice off the evaporator, and then check
Accidents happen even in well-organized walk-in coolers. Between the constant influx of employees, new products, and customer interaction, if you have glass bottles on your walk-in shelves you will likely at some point have broken glass. Keep these three tips in mind when educating employees on what to do when glass breaks. Put Out the
For both employees who spend considerable amounts of time working in walk-in freezers and business owners looking to grant their workers that extra security, a simple and cost-effective way to improve the working day is making a conscious choice about the footwear used while on the job. Especially in a fast-paced restaurant environment, slips and
In some situations, mold growth has vital benefits, especially when it enables people to make medicines. There are other times when mildew is not desired. This can be especially true for businesses operating a walk-in cooler or insulated panel system for food storage. Knowing the truth about these organisms can help prevent their development. The
Placing a jug of juice into the back of the refrigerator or a six-pack into the freezer has probably led to the realization that not all beverages solidify at the same temperatures. Some concoctions become solid quickly and easily, while others remain liquid for a remarkably long time, even at very cold temperatures. Although a
The doors of walk-in freezers are a crucial point in the equipment, keeping warm air out and cold air in the unit. At first glance, everything may seem to be working correctly. However, if an issue exists with the seal, serious problems can ensue. Over time and with use, a door seal can begin to
Keeping foods adequately cold is a fundamental concern for anyone in the business of selling or preparing food for consumers. The federal government has instituted stringent health regulations for companies to ensure safety. Professionals can ensure that their walk-in coolers maintain correct temperatures to avoid code violations. Proper Temperatures Proper storage of cold items inhibits
According to estimates from the CDC, about one in six Americans contract a foodborne illness each year. Patient outcomes range from minor illnesses to hospitalization and even death, in severe cases. Although contamination can happen anywhere, outbreaks that affect large groups of people are far more likely at restaurants. As such, it is extremely important
Many businesses (including, but not limited to, food-related ones) need to keep their products cold throughout the day, even as they are taken out, handled, displayed, and rearranged. In the food industry, legality and safety are major considerations because perishable foods must be kept at 40°F to keep harmful bacteria at bay. It’s important to
There’s a reason grocery stores keep all those little nuggets of temptation right up front at the register. The candy, the tabloid magazines, and the soft drinks all sit brightly colored and glossy at the spot in the store every customer has to pass through. The placement of these racks and display coolers is based
Business owners who run a kitchen, a bar, or another food and beverage service enterprise are well aware that space is at a premium. Commercial freezers are, to be sure, necessary pieces of equipment for these businesses, but they can often be bulky and take up precious square/cubic footage. Fortunately, there are options for small
Improper food storage practices can lead to dry ingredients and bland flavors. Instead of throwing everything into your walk in cooler, you can save money by utilizing food storage techniques to extend the freshness of your food. Contrary to popular belief, the following foods should never be refrigerated. Herbs, spices, and other cooking ingredients. Grocery
Numerous components are needed to keep commodious walk-in freezers frigid on the inside. In addition to major parts like the compressor, condenser, and evaporator, there are smaller ones that seldom get much attention. But because these pieces can improve the performance and reliability of any unit, restaurant owners would be wise to pay attention to
Opening up a new eatery involves a number of important decisions. From menu fonts to food safety regulations, a restaurateur faces endless choices. Setting up the dining area, however, is just as important as the behind-the-scenes setup, which entails choosing a walk in cooler, preparatory equipment, and work surfaces. Some new business owners feel overwhelmed
In the operation of walk-in coolers and freezers, evaporator fans generally operate 24/7/365. These fans can be significant sources of energy consumption. It may even seem counterproductive to run them all the time because they actually generate heat as they function. Many business owners try to reduce the operation time of evaporator fans to cut
All great inventors are problem solvers. From Benjamin Franklin with his bifocals to Johannes Gutenberg and his printing press, necessity is almost always the mother of invention. Such was the case with Oliver Evans, an often overlooked 18th-century inventor who made remarkable contributions to the industrial process in early America. With an aim toward reducing
Where would humankind be without the refrigerator? Introduced in the early 20th century, the now ubiquitous appliance makes food storage convenient and safe. To accomplish this impressive feat, refrigerators rely on substances that have thermodynamic properties. Aptly named refrigerants, they change from liquids to gases and back again. At the end of the refrigeration cycle,
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