Food Safety 101 – Refrigerated Chef Bases

Posted by Blog post courtesy of Randell

What does a great refrigerated chef base or equipment stand do for a commercial kitchen? Maybe the more important question is, “What does a not-so-great refrigerated equipment stand do for a commercial kitchen?” 

The truth is that it can very well be the weakest link in the food safety chain and cause irreversible damage to even the best foodservice facility. It's amazing to see how much work a restaurant puts into protecting and ensuring the quality and safety of food. On a daily basis, food is received, and the restaurant must properly check-in the perishable product, and quickly store the food in the correct area and at the correct temperature. From the second food is offloaded from the delivery truck, the clock has already begun ticking. 

After the food is prepped and ready to be cooked or served, it is usually put on the “service line” in the indispensable refrigerated equipment stands. This is where the damage can really begin. A rapid succession of orders comes in, sometimes as many as 10 at a time, until the shift has ended. The refrigerated chef stands, where the food is stored, are constantly being opened and closed as the food is accessed. With many chef bases, there is little hope throughout the shift of maintaining a proper temperature below 40°F as required by the health code and by the food itself. This is downright dangerous.

So, it's no surprise that one of the first areas the health board visits is the service line. If the food is above proper storage temperature, you must immediately correct that. This usually means throwing it away. I don't know of too many foodservice facilities that can afford to do that! 

Chefs and foodservice operation owners who want to ensure food safety and protect their bottom line should investigate Randell’s quality refrigerated chef bases and equipment stands. Here are a few profit-saving features:

Fully-balanced evaporator coils are located in between the drawer sections for unparalleled air-circulation throughout the base cabinet. This is especially important in drawer units, as the position of the drawer slides can block air-flow. 

  • Only Randell’s FX Series chef stands allow setting of temperatures anywhere between -4°F and 40°F so you can set fresh meat at 26°F, hold frozen food without freezing the drawer shut and hold seafood without ice… under your char-broiler. Try that with any other system! 
  • All Randell equipment stands are 100% front-breathing allowing the customer to seal the units on the back and sides, or curb-mount the unit for a cleaner installation. Randell’s front-breathing design also incorporates a fresh-air/exhaust-air louver that enables our chef bases to run up to 25°F cooler than traditionally designed condenser housings. 
  • 3-year parts and labor warranty - chef stands are only as good as your drawer systems, and we back ours with the best warranty in the business…on the entire assembly!
Click here for more information about the Randell FX Series.

Blog post courtesy of Randell
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