These units are a critical part of ensuring the safety of your food and the health of your customers. Food codes require that foods be kept at proper storage temperatures prior to use and serving, with federal mandates dictating that internal food temperatures be held at 40 degrees Fahrenheit or below in commercial refrigeration. Freezers for foodservice must maintain temperatures of -10 to 5 degrees Fahrenheit, ensuring foods stay frozen without getting them so cold their quality degrades. From space-saving plug-and-play boxes to large walk-ins that have to be constructed by the owner, bar refrigerators to cold prep tables, KaTom has the models your kitchen needs.
- Commercial Refrigeration Buyer's Guide
- Streamline Service with the Right Bar Refrigerator
- Find the Right Accessories for Your Kitchen's Cooler
- The Pros and Cons of Self-Contained & Remote Condensers
- Avoid Some Costly Repair Bills by Leveling Your Commercial Refrigerator
- A Checklist of Maintenance Practices for Your Foodservice Cooler
- Choosing Between Top-Mount and Bottom-Mount Compressors