Refrigerator Smart
The refrigeration
Most refrigerators and walk seems virtually indestructible and trouble free, but you have more time a life of their own, following these rules and maintenance tips. Clean door gaskets and hinges regularly. The door gaskets made of rubber, can be decomposed recognize when they are covered with dirt or food, which weakens its sealing properties. Which can be cleaned with a solution of baking soda and warm water. The hinges can be rubbed with a little Vaseline to keep them running well. Dirty coils force the refrigerator is hot, which shortens the life of the compressor motor. Be cleaned every 90 days, preferably with an industrial strength vacuum cleaner.
Booth plants can be damp-mopped but should never be sprayed out. Too much Water may get into the joints between floor panels and damage the insulation. A refrigerator works just as well as the air that is allowed to circulate for their content. Packaging Cramming food together so there is an inch of space around them does not help. Also, try to keep the containers (especially cardboard) not to touch walls of the cabinet. You can freeze and stick to the walls, causing damage to the product and the wall. Use a good rotation system: First in, first out (FIFO) is preferable. Or to put colored dots on food packaging, a different color for each day of the week so that everyone in the kitchen knows how long each item has been in the fridge.
Coolers and freezers
A cold is just what its name implies: a cooler large enough to enter. It can be as small as a closet or as large as a room of good size, but its main purpose is to provide storage large amounts of refrigerated foods in a central location. Experts suggest that the operation needs a walk-in when your cooling needs over 80 feet cubic, or serve over 250 meals per day. Once again, it must determine the amount you need to store, what sizes of containers Storage space should take into account, and the maximum amount of products you want to have on hand. The only way to use walk-in space is giving it wisely shelves, organized into sections. Exactly how many square feet are required? The easiest way is the formula for the calculation of 1 to 1.5 cubic feet Cabin storage for all meals served daily. Another basic calculation: Take the total number of linear meters of shelves you have decided that you need (A), and divide by the number of shelves (B) you can put in each section.
This will give the number of linear meters per section (C). In this number (C), add 40 to 50 percent (1.40 or 1.50) to cover "overflow" volume increases, the wasted space and bulky items bulk product. This will give you an estimate of the total linear feet (D) necessary. However, linear footage is not enough. Because the racks are three-dimensional must calculate the square footage. So multiply (D) by the depth of each platform (E) for the total amount of square feet (F). Finally, double Figure (F) to compensate for aisle space. About half of the refrigerator space is the space of the hall. Another popular formula for is that for every 28 to 30 pounds of food that goes to the store, have a cubic foot of space. When you reach that number, multiply by 2.5. (The factor of 2.5 means that only 40 percent of its walk-in will be used as storage space;. The other 60 percent is aisles and the space between products)
The result is the size refrigerated storage area will need. For a walk-in freezer, simply divide your space walk in the refrigerator for two. Larger kitchens, which serve over 400 meals a day, can take up to three quarts cold for different temperature requirements: one for products (41 degrees Fahrenheit) one for meats and fish (33 to 38 degrees Fahrenheit), and other dairy products (32 to 41 degrees Fahrenheit). The walk-in is used most often to store food bulk. Because this often means that the cars or trucks roll in and out, the floor should be level with the kitchen floor.
This alignment is achieved by the use of straps (called sills) that apply to the ground. Coolers should not come as a single unit, but are built on the site. The walls, ceilings and floors are made of panels individual. The wall panels must be insulated to a R-30 rating, meaning a thickness of 4 inches. They come in various lengths and widths, corner panels 12 x 12 inches at 90 degrees. Can be as short as 71? 2 feet or as high as 131? 2 feet. The most common type of insulation inside the panels is made of polyurethane, and the exterior walls of the panels can be stainless steel, vinyl or aluminum. Stainless steel is the most expensive, and aluminum, because it is the least expensive, is the most popular. If the cabin is an outdoor installation, aluminum is more resistant to weathering.
The installer must verify that the unit has interior lighting. Floor panels for walk-ins are similar to wall panels. The basic load of 600 pounds per square foot are the norm, but if you keep heavy objects (like barrels beer), a reinforced floor can be purchased with a load capacity up to 1000 pounds per square foot. The cooling system of a walk-in is a more complex installation cooler than normal, especially because it is much larger. Adapting the system (and their nutritional needs) with the dimensions of the cabin and its intended use is best left to professionals, but it is important to note that a cabin access frequently throughout the day require a larger compressor capacity to maintain its temperature internal one that is rarely visited.
A 9 square meters walk-in requires at least one compressor 2 horsepower. The condenser is located either on the top of the car (directly above the evaporator) or up to 25 feet away, with connecting lines to the cockpit. The latter, for obvious reasons, is known as a remote, and is required for condensing units larger than normal with a capacity of up to 7.5 horsepower. In a remote system, the refrigerant must be added in the time of installation. For smaller walk-ins, there is also a plumbing configuration called an early warning system partners, which is sent from the factory fully charged with refrigerant. This certainly simplifies installation. However, you may need the added power of a remote system if your kitchen has any of these drains in the cockpit of the cooling capacity, opening the door often, the glass doors of the screen, multiple doors per compartment, or a temperature kitchen environment is about 90 degrees Fahrenheit.
Modern walk sometimes offer a frozen food section, in addition to more regular space cool. There are pros and cons of the concept. It can lighten the load on the freezer, because it is located within a cold air space, but can not stop reduce the usable space in general, because it requires a separate door. You can also request an appointment with a particular section reach-in has its own door and shelves. While this may save the cost of purchased separately-to arrive, some critics say that a walk-on is designed to reach, at work, such as desserts uncovered storage. Do you really want in the same environment as the boxes of lettuce and bulk storage items? There may be factors cleaning or food quality to be considered.
The doors should open outward, not in the actual refrigerator. The standard door opening is 34 by 78 inches. Several characteristics are important door for the good foot in the operation. These include: A heavy door closers. Self-closing hinges lift Cam-door. If the door can be opened more than a 90 degree angle, the camera will keep it open. A threshold of high strength stainless steel. This is installed on galvanized channel frame of the door. Pull out a door handle, both with a door lock cylinder and the space to use a separate padlock if necessary. pressure-sensitive vents, which prevents the accumulation of empty when you open and close the door. A statement of internal security so no one can be (accidentally or not) contained within the refrigerator.
Other intelligent features that can be ordered for walk-ins are: A thermometer (designed for outdoor use, but mounted inside the refrigerator) with a range of 40 to 60 degrees Fahrenheit. A monitoring and reporting system that keeps a copy of the cooling temperature or discharge to a computer. Glass, full-length door panels (like those in supermarkets and convenience stores), sometimes called marketing doors either hinged or sliding. curtains of high strength plastic strip inside the door. (One manufacturer claims a 40 percent energy savings with this feature.)
A foot pedal, which lets you open the door by pressing on a pedal or lever with his foot when both hands are full. Three-way interior lighting, which can be activated from the outside or inside the refrigerator, with a light-on indicator light outside. Inside, light itself must be a source of steam and a balloon test indestructible shield. When space is at a premium, think that if it is practical to install an outdoor deck on the drive. This is an inexpensive way to add space without increasing the size of your kitchen, and you can buy ready to use, independent power structures and cooling systems in place. Come in sizes standard 8 to 12 feet wide and 50 feet long, in increments of 1 foot.
They range in height from 7.5 to 9.5 feet. Look for a unit with a sloping roof, weatherproof, bell time, and a fully insulated floor. Walk outdoors will cost about half the price of installing a home kitchen walk-in, so this is an idea to save money if it works in your area. If their demands to walk in space are in season, consider renting a refrigerated trailer, available in most metropolitan areas on a weekly or monthly basis. Can provide a snapshot of 2000 cubic feet of additional storage space, that can be maintained at any temperature of 40-80 degrees Fahrenheit. They use basic 60 amp, 230 volt, three phase electricity. Ask if the lease includes the link to your site and service if something goes wrong.
About the Author
Franco Zinzi has been involved with online marketing for nearly 3 years and likes to write on various subjects. Come visit his latest website which discusses of restaurant fridge and restaurant supplies for the owner of his own business.
Smart Fridge – Hall – Spring 2010
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