A video of how to set up your U.S. Cooler walk-in.
Click here to view the U.S. Cooler PDF Installation Manual.
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The Air-Conditioning, Heating, and Refrigeration Institute (AHRI) warns that the new walk-in cooler and freezer law could hurt manufacturers. The problem with the new law is that there is no enforcement mechanism built in, so a non-compliant company can manufacture walk-ins using their same old inferior panels and methods and beat compliant manufactures on price.
To address this issue, AHRI is launching an initiative to educate distributors, installers, and equipment owners about the new standard and its requirements. The association has developed a simple checklist that installers and equipment owners can use to make sure the walk-in cooler or freezer being specified or installed complies with federal law.
In addition to customer education, manufacturers believe the solution is the development of a certification program for walk-in coolers and freezers that would clearly identify those units that have been independently tested to verify they achieve a federally established minimum performance rating.
AHRI said the federal government is working with industry to develop a testing methodology for this equipment by 2010. In addition, a final rule is expected to be adopted in January 2012 that will establish a performance-based standard.
The full article can be found here.
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KNOXVILLE (WATE) — Knox County health inspectors were forced to temporarily close a North Knoxville deli this week over a walk-in cooler that was way too warm.
When the inspector found the walk-in refrigerator at 60 degrees and not working properly, she ordered a lot of food thrown away including ham, turkey, meatballs, pepperoni, bacon, eggs, and cheese.
Nearly 100 pounds of food were ordered thrown away because they weren’t safe to eat. Garelli’s was closed until the refrigerator was repaired.
Plus, the inspector found a roach crawling on the kitchen floor. Garelli’s pest control company was ordered to pay a visit.
Maybe the roach was attracted to the moldy grapes, celery and rotten tomatoes the inspector found in the refrigerator.
Mold was also found in the ice machine and water was leaking onto the kitchen floor.
Garelli’s is open again.
Here are some tips to help you pass your restaurant inspection.
Make sure your walk-in has insulation that will retain it’s r-value well over time. And always make sure your refrigeration unit is functioning properly.
Maintaining your walk-in coolers and freezers is pretty simple. For starters, a clean walk-in is an efficient one. Your staff is likely are trained to keep both the interior and exterior clean and sanitary (use a mild soap detergent and damp mop), but key components can sometimes be overlooked. Pay particular attention to:
Door gaskets. Keep clean and pliable. Replace when worn.
Hinges and door closers. Check regularly for proper opening.
Condenser and fan. Keep clean and free of grease so they can do a more effective job of transferring heat. Since most of you will use remote refrigeration systems, that will mean a trip up to the roof for someone on a regular basis.
Condenser and drain lines. Keep them clear and schedule checks of the seals where they enter the building.
Beyond checking these areas, it makes sense to schedule servicing every three months if your system is self-contained and every six months if it’s remote.
These tips come from the February 2009 issue of Foodservice Equipment Magazine. Find the full article here. The article also details the new government EISA rules and new innovations in walk-in component technology from glass doors to compressors.
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These are the current items Craig Industries is selling on eBay, such as freight damaged refrigeration units.