Storage & Handling Equipment

Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more. 

Maintenance Considerations for Soft-Serve Machines

Regular cleaning and sanitizing is critical with soft-serve machines. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.

Product Knowledge Guide: Soft-Serve Equipment

Foodservice operators use soft-serve equipment to dispense ice cream, frozen custard, frozen yogurt and sorbet. Key commercial markets for these units include quick-service restaurants, such as frozen treat shops, bakeries and cafés, and full-service restaurants, such as family dining, buffets and casual dining. Schools, colleges and universities, airports and business cafeterias typically have soft-serve equipment in the noncommercial markets.

What to Consider When Specifying Reach-Ins

The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.

What to Consider When Cleaning and Maintaining Walk-ins

Walk-in coolers are easy to maintain when following simple best practices and regular maintenance. The parts that tend to wear out, such as condensers, fans and motors, are inexpensive compared to the total cost of a new cooler. These can be fixed, rather than having to replace the entire unit.

Product Knowledge Guide: Walk-In Refrigeration

Walk-ins make it easier for foodservice operators to store large amounts of food items on-site and can be more efficient than multiple reach-in coolers or freezers. These units also can serve as large auxiliary rooms for prepping ingredients.