Keep Your Cool: Advice On Refrigeration

It’s Saturday night in the middle of the dinner rush when your chef comes to tell you some bad news. The walk-in cooler has been operating well above 41 degrees for more than an hour. This could be a disaster, with loss of product and food safety liability.

This is the type of scenario that nightmares are made of!

Here are some great resources to prevent it happening to you:


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How Do You Prepare Your Restaurant’s HVAC and Refrigeration for the Summer Heat?

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Prepare to Prevent The Case for a Refrigeration Preventive Maintenance Program

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Learn more about:

  • Types of refrigeration systems
  • The importance of preventative maintenance
  • Scope of Work Checklist

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