aluminum wall panels Refrigeration Maintenance, Walk-In Coolers and Freezers
Most refrigerators and walking-Ins seems almost indestructible, the problem of freedom,But you will get a longer life to leave you following these safety and maintenance tips.Regularly clean the door pads and hinges.Door washer,Made of rubber,If they are attracted to food or dirt, they tend to rot more easily,This weakens their sealing performance.They can be cleaned safely with a solution of baking soda and warm water.Hinges can be wiped with a little oil jelly to keep them working well.Dirty coils force the refrigerator to run hot,Thus shorten the life of the compressor motor.They should clean every 90 days.Industry, preferably-Strength vacuum cleaner.Walk-Wet on the floor-Trim but should not be called out.Too much water will enter the seal between the floor panels and damage the insulation.The fridge only works, as well as air, allowing circulation in its contents.Stuff food containers together so there is no extra space around them.Also try to keep the container (Especially for cardboard)Touch the walls of the cabinet.They could freeze and stick to the wall.Damaged products and walls.Use a good rotation system:First in,first out (FIFO)is preferable.Or place color dots on food packaging,Every day of the week has different colorsSo everyone in your kitchen knows how long it's been in the fridge.WALK-A walk-The cooler just means its name:A cooler big enough to walk in.It can be as small as a closet or as big as a good-size room,But its main purpose is to provide cold storage for large quantities of food in the central region.Experts suggest you need to walk for your surgery-When it needs more than 80 cubic feet of refrigerationOr if you serve more than 250 meals a day.Once again,You need to determine how much you need to store,The container size that the storage space must hold,And the maximum quantity of goods you will want on hand.The only way to use go-It is wise to equip it with a shelf in space,Organization in part.How many square feet do you need?The simplest formula is to calculate 1 to 1.5 cubic feet walk-Store every meal you provide every day.Another basic calculation:Put on hold with a total number of linear feet you have decided that you will need (A),And divide by the number of shelves (B)You can put each part.This will give you the number of linear feet per section (C).To this number (C),Add 40 to 50% (1.40 or 1.50)Overlay, "overflow "-Increased volume,wasted space,And bulky items or loose products.This will give you an estimated total linear material (D)needed.However,Linear lens is not enough.Because the shelves are three dimensions.You have to calculate square feet.So multiply (D)Press the depth of each shelf (E)Total square feet (F).Finally,double the (F)figure,Compensate for aisle space.About half the walk-In the cool space is the aisle space.Another popular formula is computing,You store every 28 to 30 pounds of the food,You need 1 cubic foot of space.When you get that number,Multiply by 2.5.(The factor 2.5 means only 40% walk-Will be used as storage space;The other 60% is the space between the Channel and the product.)The result is the size of the refrigerated storage area you need.For a walk-in freezer,Simply divide your walk-The space in the fridge consists of two.Larger kitchen,More than 400 meals a day,It could take up to three walks-Refrigerators required at different temperatures:One for production (41 degrees Fahrenheit),A meat and fish (33 to 38 degrees Fahrenheit,And one of the dairy products (32 to 41 degrees Fahrenheit.The walk-In bulk food is the most commonly used storage.Because it usually means a car or car that goes in and out,The floor should be level with the kitchen floor.This level is achieved by using straps (Called Scream)Suitable for flooring.The cooler does not come as a single unit;They are-site.The walls,ceilings,The floor is made of separate panels.The wall panel shall be insulated to grade R-30,This means a 4-Inch thickness.They have different lengths and widths,with 12-by-12-Inch corner panel at 90-degree angles.Can they be as short as 71?2 feet or up to 131?2 feet.The most common type of insulation in the panel is polyurethane,The exterior wall of the panel can be made of stainless steel,vinyl,or aluminum.Stainless steel is the most expensive,and aluminum-Because this is the cheapest-Is the most popular choice.If the walk-Outdoor installation,Aluminum is the most weather resistant.The installer will ensure that there is indoor lighting in the unit.Floor panel on foot-Ins is similar to wall panels.The load capacity of 600 pounds per square foot is normal,But if you're going to store very heavy items (Like a beer barrel),Reinforced Flooring can purchase load capacity up to 1000 pounds per square foot.Walking refrigeration system-In a more sophisticated installation than standard refrigerators,It's mainly because it's too big.Matching System (And its power requirementsSize with walking-And its expected use is best left to professionals,But it's important to take a walk-A larger horsepower compressor will be needed on a day of frequent visits to keep its internal temperature less accessible than a single.A 9-foot-square walk-At least one 2-Compressor of horsepower.Foot at the top of the condenser unit-in (Directly above the evaporatorOr up to 25 feet away,The walk connecting it to the line-in.The latter,For obvious reasonsCalled a remote system,And it's more necessary-than-The capacity of the normal condensate unit is up to 7.5 horsepower.In a remote systemRefrigerant must be added during installation.For smaller walks-ins,There is also a pipeline configuration called fast-couple system,This is completely full of refrigerant shipped from the factory.This definitely simplifies the installation.However,You may need the extra power of a remote system if your kitchen has any of these drains on foot-Cooling capacity in:Open frequently,Glass Display doors,Multiple doors per car,Or an ambient kitchen temperature close to 90 degrees Fahrenheit.Modern walk-Ins sometimes provides a freeze-The food part is in addition to the conventional cooler space.There are pros and cons to this concept.It can reduce the load on the refrigerator,Because it is already in the cooling airspace;But it can't help either, but reduce the overall available space,Because it needs a separate door.You can also order you to go-In a separate,reach-In the section, there are their own doors and shelves.While this may save the cost of buying a separate range-in,Some critics claim a walk-Is not designed to do a reach-in job,Such as storing desserts that are not covered.Do you really want them to be in the same environment like Carton lettuce and other bulk storage items?There may be cleanliness or food quality factors to consider.The door should open,Do not enter the cooler itself.The standard opening is 34 78 inch.Several door functions are important for proper walking-in operation.These include:A heavy-The door on duty is close.Self-closing,cam-Lifting door hinge.If the door can open the past 90-degree angle,The camera will turn it on.A heavy-Duty cycle stainless steel threshold.This is the galvanized Channel installed in the door frame.A pull-Type door handle,Use a cylinder door lock and a separate padlock for the room if required.Pressure-Sensitive vents,Prevent open and closed doors when vacuum accumulates.Release internally safely, so no one can (Accident or other)Locked inside the coolerOther smart features that can be ordered on foot-ins are:A thermometer (For outdoor use,But installed in the cooler)The range is 40 to 60 degrees Fahrenheit.A monitoring and recording system that enables printed refrigeration temperatures or downloads to a computer.Glass,full-Length door panel (Like those in supermarkets and convenience stores),Sometimes called a marketing door,Hinge or slide.Heavy-Plastic tape curtain inside the door.(A manufacturer claims the feature saves 40% of its energy.)1 feet treadmillThis allows you to open the door and press the pedal or lever with your feet when both hands are full.Three-Indoor lighting,It can open the cooler from the outside or inside,with a light-Outside the indicator.Inside,The light itself should be steam-Anti-bulb with an unbreakable Earth and shield.When space is at a premium,It's practical to think about installing an outdoor walk-in unit.It's an economical way to increase the space without increasing the size of your kitchen,You can buy ready -?to-use,stand-Separate structures are in place with power and refrigeration systems.They have a standard size from 8 to 12 feet wide and up to 50 feet in length,in 1-Foot increment.Their height ranges from 7.5 to 9.5 feet.Looking for a lean unit,Waterproof roof,A weather cover,And a fully insulated floor.Outdoor walk-Ins costs about half the price to install an indoor kitchen walk-in,So this is a sum of money-Save the idea if it works in your location.If you ask for a walk-It's seasonal in space.Consider renting refrigerated trailers,Available weekly or monthly in most metropolitan areas.They can provide an instant 2000 cubic feet of extra storage space,It can range from 40 to 80 F at any temperature.They use basic 60-amp,230-volt,three-Phase electricity.Ask if the lease agreement is included on your website and services if there is any problem.