Trim Waste, Not Quality: Solutions for Busy Foodservice Kitchens
Conserving resources can be challenging, especially in a busy foodservice operation. Earth Day is an annual reminder to consider changes we can make, big and small, to reduce our environmental impact and operating costs. Thankfully, new product development has taken the concept of “Reduce, Reuse, Recycle” to the next level and given us new ways to save everywhere from walk-in to warewashing. Here are 5 ways equipment can help reduce waste in key areas of your foodservice operation and have a positive impact on your bottom line. Walk-in Cooler and Freezers The Kolpak Air Shield channels a barrier of refrigerated air horizontally across the interior side of the walk-in’s door opening to keep warm air out. The Air Shield is automatically activated when the door opens to improve the energy efficiency of the walk-in by up to 20% . It acts as a superior alternative to plastic strip curtains, creating a hands-free, high-velocity barrier of refrigerated air across the insi...