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Refrigeration
Walk-In and Reach-In Coolers and Freezers
On average, refrigeration expenses account for about 13 percent of a restaurant’s total energy expenses. Additionally, the average walk-in contains $8,000-$10,000 in perishable inventory. Even smaller reach-in units often hold thousands in inventory.
Close the door!
Doors left open or improperly sealed account for many of your storage temperature issues. Automatic closing doors help, but can be propped open. Give your compressors a break, and ensure your food is maintained at the appropriate temperature with a controls system that monitors temperature and the position of the door. Alarms are sent to local displays, email, pagers, and SMS text messaging if conditions do not resolve themselves in a set amount of time.
No more logging!
Are you tired of logging refrigeration temperatures every hour? Do you really think manual charts yield the best documentation? Our controls system automatically logs your temperatures at intervals as frequently as a few seconds and detailed reports can be generated with graphs in a few moments. The reports can even be dumped straight into Microsoft Excel™ for further evaluation. Get what it takes to be proactive, and be prepared for any audit or any liability claim. It’s all at your fingertips.
Predictive Load Shedding™
Beat the utility company at their own game with our exclusive predictive load shedding. Minimize demand charges, reduce utility bills and proactively monitor energy usage by as much as 20 percent (see the Power Management section for more details).
