It may seem obvious, like leaking floors and spoiled food, but do you really know when your walk-in cooler is trying to tell you something? Does it need a face lift or is it time to retire? Day-to-day use of your walk-in, including foot, hand cart and trolley traffic, can impact its condition, performance, and appearance. Damaged walk-ins promote the growth of harmful bacteria that cause food spoilage. They also compromise operational efficiency and increase your energy bills. Be sure to recognize the signs so you know when it’s time to refurbish your walk-in cooler or trade it for new.READ MORE >>
Blast chilling is a method of cooling food quickly to a low temperature, so it is safe from bacterial growth. Bacteria multiples most rapidly between 50°F and 150°F. By reducing the temperature of cooked food to 38°F or below within 90 minutes, food is made safe for storage and later consumption.READ MORE >>
Restaurants and fast-food facilities of all sizes are scrambling to meet the changes brought on by the Coronavirus pandemic. Consumers are looking for contactless access to their favorite restaurants. People want to stay in their cars. The addition of drive-thru lanes or expansion of existing drive thru lanes has become paramount to the financial success of most food service operations.READ MORE >>
A 200 store Mid-Atlantic based grocery retailer with an average store size of 50,000 sf, but ranging from 8,000 to 71,000sf. The solution this retailer selected was the one-piece box by ICS to optimize space, customer flow, utilize cost-savings.READ MORE >>
You can bet on it.
Americans love drive thrus. They’re as popular as football and apple pie. Thanks to COVID-19, drive-thrus are changing faster than the weather. When we locked down, drive-thrus stood tall through it all. Minimal contact with maximum fast food – welcome to “frictionless” dining. A safe way to dine in an unsafe world.READ MORE >>
Use this tool to make a more accurate product selection in three easy steps.