We all know freezer burn can destroy your ingredients, profits, and your energy bill, so what if there was a better way to regulate your walk-ins? There is, and in the Eco-Smart Experience, we're giving you a firsthand look at what savings actually looks like.[…]
Check out this interactive experience from RDT. Visit a virtual marketplace, and see the areas where operators can realize savings by considering energy-efficient refrigeration systems.[…]
Commercial refrigeration systems typically require a fair amount of electricity. In fact, refrigeration is one of the top five consumers of energy in all foodservice operations, as refrigeration is needed to cool walk-ins, undercounter refrigerators, reach-ins, cold cabinets, beverage storage, and more.[…]
Menu variety comes from three main sources: ingredients, chef creativity, and the foodservice equipment to put them both together. With limited space, though, a commercial kitchen is often limited by the types of equipment that can fit.[…]
Storing food at proper temperatures is critical to serving safe and nutritious meals in schools. And with more and more school systems looking to increase participation with fresher, tastier, less processed foods, refrigeration is a key component to successful school food service.[…]
In short, Bally's patented SmartSpeed technology is a way for Virginia and Maryland foodservice operators to enjoy reduced energy consumption and lower refrigerant charges.[…]
Bally is the best of best when it comes to walk-in coolers and refrigeration for the foodservice industry. With products ranging from blast chillers to multi-compressor rack refrigeration systems, Bally has you covered. Their latest products include the SmartVap II controller and the SmartSpeed Evaporator. Both products are the key to simplifying your refrigeration systems.[…]
With refrigeration costs accounting for nearly 25 percent of all energy usage in a foodservice operation, new and effective ways to cool and freeze food products can result in significant cost savings.[…]
Impending Department of Energy regulations will mandate that refrigeration systems cut energy consumption by 20 to 40 percent by June of 2017. These increasing demands for environmental responsibility will also affect the restaurants and foodservice establishments that require commercial foodservice refrigeration. But there's a way to save even more on foodservice refrigeration energy consumption then what the D.O.E. will require.[…]
How Can My Kitchen Benefit from Bally Northwind Blast Chillers?
BE SAFE. BE ECONOMICAL. BE PROTECTED.
Whether you're a restaurant or a school, you need to be both safe and economical in order to protect yourself. With Bally's Northwind Blast Chillers, you can accomplish both goals with a single unit.[…]