1. Storage Equipment: Dry and Refrigerated Chapter 10 (c) 2014 by John Wiley & Sons, Inc.

2. In this chapter, you will learn to:  Organize and properly equip a receiving area  Identify the functions of scales, pallets and carts in a receiving area  Determine how to organize storage shelves and use shelving systems  Explain how and why refrigeration works to keep foods fresh  Identify the types of refrigerators used in foodservice, including specialty equipment for soft drinks, draft beer and soft-serve ice cream  Explain basic ice machine operation, maintenance, and sanitation Learning Objectives (c) 2014 by John Wiley & Sons, Inc.

3.  Sets delivery hours  Has designated workers who are trained and responsible for inspecting, accepting and storing incoming goods  Has sufficient quantities of:  Carts and hand trucks  Pallets  Shelving and landing space  Scales, conveniently located  Has a hand sink  Is not a repository for “everything that doesn’t fit anywhere else” Receiving and Dry Storage A well-organized receiving area… (c) 2014 by John Wiley & Sons, Inc.

4. Receiving Area Layout Source: Carl R. Scriven and James W. Stevens, Manual of Equipment and Design for the Foodservice Industry, 2nd ed. (Weimar, Texas: Culinary and Hospitality Industry Publications Services, 2000). (c) 2014 by John Wiley & Sons, Inc.

5. Scales Be sure you’re getting what you pay for, by weighing it with…  Digital electronic scales. Compact, easy to read, accurate, digital display in metric or U.S. units. Most expensive option.  Dial-type counter scales. Has platform for placing heavier objects (50 to 200 lbs.) to weigh.  Beam scales. Largest models can weigh objects up to 1000 lbs. (Closest cousin is the scale in your doctor’s office.) Known for accuracy.  Hanging dial scales. Handy but less accurate. (Similar to scales found in a grocery store produce department.) (c) 2014 by John Wiley & Sons, Inc.

6. Shelves Shelving selection depends on: 1)Where it is used (refrigerated area or room- temperature pantry) and… 2)What will be stored on it (weight, contents, types of containers)  Open-grid wire or mesh shelves. Air circulation, good visibility – but hard to clean  Flat, solid shelves. Sturdy, easy to clean, minimizes spills between shelves – but expensive, and minimal air circulation  Embossed shelves. Solid and sturdy, with ridges or slots that permit air circulation  Shelves should be coated, but not painted.  Heights should be adjustable in 1" increments. (c) 2014 by John Wiley & Sons, Inc.

7. Refrigeration is the transfer of heat out of an enclosed space. Refrigerated Storage  Cold can inhibit but not completely prevent food spoilage.  In the enclosed environment of the refrigerator cabinet, three processes must occur:  Temperature reduction.  Air circulation. Fans on ceiling or back wall; some units also have small air ducts.  Retention of humidity. Moisture remains inside refrigerator when evaporator coils work correctly – a few a few degrees lower than the refrigerator cabinet’s internal temperature. Most foods do well at a relative humidity of 80 to 85%. (c) 2014 by John Wiley & Sons, Inc.

8. Temperature Reduction Source: Facilities Operations Manual (Washington, D.C.: National Restaurant Association). (c) 2014 by John Wiley & Sons, Inc.

9. Chemistry of Refrigeration  EPA certifies repair technicians and their equipment, and requires that they send used refrigerant to a licensed reclaimer.  EPA rule: If a refrigeration unit leaks 35% or more of its refrigerant pressure per year, it must be repaired.  EPA rule: You must keep records of quantity of refrigerant added during any service or maintenance procedure. A refrigerator’s cooling power comes from repeated compression and expansion of a gas. The refrigerant chemicals that “morph” from gas to liquid and back are flammable – and older types (CFCs) are not good for the environment. The EPA halted manufacture of some in 1996. Older refrigerators can be modified to use newer refrigerants, but it might be easier to purchase a more modern unit. (c) 2014 by John Wiley & Sons, Inc.

10. Selecting a Refrigerator Finishes. Stainless steel, vinyl-coated steel, Fiberglas, coated aluminum. Porcelain or enamel finishes found on home fridges are often not allowed by health codes. Construction. Look for sturdiness, door alignment, handles attached securely, ease of cleaning, self-defrosting feature. NSFI standards are the norm. Insulation. Look for non-CFC polyurethane foam, rating of at least R-15. Fiberglas is acceptable but must be thicker than polyurethane. Doors. Solid or shatterproof glass? Half-doors or full-length doors? Which way should it open? Look for self-closing doors with stainless- steel or chrome hinges, and door gaskets that snap (not screw) into place. Handles. Vertical or horizontal? Protruding or recessed? Made of stainless-steel or nickel-plated steel. Should be covered by warranty. Cabinet capacity. Should fit the pans you’ll be using, and provide the most usable refrigerated space for its size. When writing your specs, consider… (c) 2014 by John Wiley & Sons, Inc.

11. Selecting a Refrigerator Refrigeration system. Self-contained or (for large systems) separate. Water-cooled or air-cooled? Bidders must know the building’s electrical current and capacity in order to supply correct voltage and phase. Capillary tube system is best for seldom- opened storage units; expansion valve system is better for units in busy areas, opened often. Drain requirements. Specify an automatic defrost system. Automatic condensate disposal eliminates need for separate plumbing connection. No drains are allowed inside the refrigerator, per NSFI rules. Accessories. Adjustable shelves, drawers, pan glides, etc. Some reach-ins can be used as roll-ins with an optional dolly or cart. Warranty. One year on parts; ask for separate 5-year on compressor and motor. Inquire about an extended service warranty. Adaptability. Some refrigerators can be converted to freezers; others have multiple cabinets to thaw product or hold foods at different temperatures. When writing your specs, consider… (c) 2014 by John Wiley & Sons, Inc.

12. Selecting a Refrigerator  Decide how much refrigeration capacity is needed before designing the space or purchasing the unit(s). Guidelines:  1 to 1½ cubic feet of refrigerated storage space per meal served; for fine dining, 2 to 5 cubic feet.  In reach-ins, 1 cubic foot of space holds 25 to 30 pounds of food.  About half of total cubic footage is usable cabinet space.  Remember, refrigeration is used for thawing, not just for food storage. Most kitchens have too much or too little refrigerated space at the proper locations to meet their needs. (c) 2014 by John Wiley & Sons, Inc.

13. Selecting a Refrigerator Reach-ins, roll-ins and more  Reach-in. The most similar to a home refrigerator – but door is opened and closed much more frequently. A duct-type cooling system in the cabinet works best for airflow.  Roll-in. For large-batch cooking, this model accommodates rolling carts with shelves of food to be chilled. It has a small ramp instead of 6-inch legs.  Pass-through. A variation of the reach-in, but with doors on two sides. Glass doors are handy; sliding door on server’s side are OK but hard to seal. Good for cafeterias, garde manger.  Undercounter. For use under bars or countertops, handy in hot or cold prep areas. (c) 2014 by John Wiley & Sons, Inc.

14. Walk-In Coolers and Freezers  You need a walk-in when you serve more than 250 meals a day or your refrigerated space needs exceed 80 cubic feet.  Only 40% of walk-in space is actual storage; the rest is aisles and space between products.  Very large operations may have separate walk-ins for meats and fish, dairy products, and produce.  The only way to make good use of walk-in space is with a shelving system. Calculate capacity in square feet, not linear feet. (c) 2014 by John Wiley & Sons, Inc.

15. Walk-In Coolers and Freezers  Refrigerated space is constructed on-site. Floors at entrances must be level with the kitchen floor, so carts can roll in and out smoothly.  When cooler is accessed frequently, a larger compressor is needed.  Doors should open out, with interior safety releases so no one gets locked in!  Outdoor walk-in units can be purchased ready to use – and cost about half what it takes to construct one inside a building.  Refrigerated trailers can be rented for if the space needs are seasonal. (c) 2014 by John Wiley & Sons, Inc.

16. Specialty Refrigeration Units  Postmix. Syrup and carbonated water travel in separate, chilled lines, mixed just as they are dispensed. The less expensive system, but requires more lines and is generally harder to assemble and maintain.  Premix. Syrup and carbonated water are purchased already mixed, propelled through a single line to be dispensed.  Both require staying cool; temperatures above 40° F. make carbonation fizzle.  At the bar, soft drink lines run to a cobra gun or bar gun for dispensing Soft drink dispensers (c) 2014 by John Wiley & Sons, Inc.

17. Specialty Refrigeration Units Draft-beer service  System needs are based on:  How many types of beer on tap  Potential volume at peak sales times  Distance between taps and refrigerated keg storage  Direct-draw. Beer is served directly from keg; travels through no more than 6 feet of line.  Long-draw. Beer must pass through longer lines. Insulated lines are cooled with glycol.  A beer box is the chilled storage for kegs. (c) 2014 by John Wiley & Sons, Inc.

18. Specialty Refrigeration Units Soft-serve machines Soft-serve machines make ice cream from a mix. Size is measured by volume of mix it will hold at a time, in quarts. Check its Btu rating. The higher it is, the more mix can be frozen per hour. Can be air-cooled or water-cooled; air-cooled machines vent hot air into the room. The machine pumps air into the base mix to create the soft consistency. Percentage of air (or overrun) must be adjusted so the ice cream isn’t too runny or too hard. There are gravity-feed (least expensive) and pressurized soft- serve machines. For both, keeping them clean is the most important maintenance tip. (c) 2014 by John Wiley & Sons, Inc.

19. Ice Makers and Dispensers  How much ice you will need. Estimate ice needs, then size the machine and bin to accommodate 20 to 25% more than the estimate.  Where you will need it. Several small ice machines might be a smarter choice than a single large one. There are countertop and undercounter ice machines.  The types of ice you will need. Full cubes, half-cubes, cubelets, or nugget ice; rounded or square cubes; flaked or crushed ice.  A realistic view of its output. Manufacturers’ claims are based on ideal conditions. The local climate, and incoming water temperature, pressure and quality, all will affect ice volume. You might have to pre-treat or filter differently in hard-water areas. Choose an ice machine based on… (c) 2014 by John Wiley & Sons, Inc.

20. Ice Makers and Dispensers Choose an ice machine based on…  Its speed. One ice-making cycle should take no longer than 15 to 20 minutes to complete.  Installation requirements. Ice machines need a cold water source, drainage, and good air circulation. They also have some specific health department plumbing requirements. Also nice-to-have…  An ice dispenser for self-serve situations. More sanitary than digging into an ice bin, but all the output and water quality issues as ice machines also apply.  An inlet chiller installed with the ice machine. Collects any runoff from the machine and uses it to cool incoming water, for a more efficient ice-making process. (c) 2014 by John Wiley & Sons, Inc.

21. Ice Machine Maintenance, Sanitation Common problems and possible fixes… Dirty ice Clean, sanitize machine regularly. Check filters. Small, cloudy, or broken cubes Check water filtration system. Ice stuck to bottom of bin Keep ice machine level, check and unclog drain. Lack of ice Check water supply, circuit breakers, self- cleaning switch; tighten sensor in bin Melting cubes Check and clean fins on condenser (c) 2014 by John Wiley & Sons, Inc.

22. Ice Machine Maintenance, Sanitation Remember, ice is a food…  Train workers to handle ice correctly  Wash hands before scooping or bagging; handle only with gloves  Don’t eat, drink or smoke around the ice machine  Clean and sanitize scoops regularly; hang them up, don’t store in bin  Use dedicated containers for ice, not also used for foods.  Hang empty ice containers upside-down for storage. It is unsanitary to nest them in stacks. Keep them off the floor.  Clean ice machines weekly. Machine’s automatic cleaning cycle takes about 30 minutes. (c) 2014 by John Wiley & Sons, Inc.