Turbo-Air Refrigerators: Some Choice

Thursday, April 29th, 2010

Turbo-Air refrigerators are top-notch solutions for all your food-chilling needs.  In a recent post, we chronicled some Turbo-Air tables–you know, those surfaces us restaurateurs all need for cutting, chopping, cleaning, and otherwise generally prepping food.  Here, we’re going to highlight some of the best refrigerators on the market, some large, some small.  Whether you’re the head chef of a massive hotel kitchen, or rather the proprietor of a charming diner by the highway, Turbo-Air has plenty of restaurant equipment geared perfectly for your needs.

Turbo-Air M3R24-1

The Turbo-Air M3R24-1 is a handy, standard commercial kitchen refrigerator.  Featuring one hinged door with a lock, three heavy-duty, adjustable shelves, and four casters, this unit is designed with shifting needs in mind.

Turbo-Air M3F47-4

The Turbo-Air M3F47-4 is characterized by the manufacturing excellence that makes the M3R24-1 so great.  This time, however, the package is rather larger, measuring nearly 84 inches high by over 51 inches wide.  The result of this size difference is, obviously space, and lots of it.  With 47 cubic feet of storage space, you won’t have to worry about running out of refrigeration space for your food for a long time coming.

Turbo-Air MUF-28

The Turbo-Air MUF-28 is a perfect option for you if you don’t have the space required for the M3R24-1 or the M3F47-4.  Alternatively, this undercounter refrigeration unit is a great addition to a place that just needs a little more storage at a convenient location.  This unit, nearly a cube with dimensions of 30″W x 30.33″H x 27.5″D, fits snugly under most standard-height counters,which means this is an excellent place to store drinks, desserts, salads, and other prepackaged foods for grabbing and going.

No matter what option you end up choosing, Turbo-Air refrigerators will keep your food fresh for the cooking, in sleek, well-made units.  It’s hard to go wrong with them!

Time for Some Spring Greening!

Tuesday, April 20th, 2010

I’m sure you’ve heard of spring cleaning, but this year try some spring “greening!” If it’s time to replace restaurant equipment, go for Energy Star rated products, start recycling or buy recycled products, but in honor of upcoming Earth Day, take one small step to in the right direction. There are tons of opportunities to make a difference in your ecological footprint.

Why?

There are many benefits to going green! It saves you money and brings an added value to your environmentally conscious customers. They’ll feel good knowing they support an environmentally aware business.

How?

Some simple changes can make a huge difference.
- Try buying in bulk. It reduces the amount of individual packaging and trash. It can also result in lower unit cost.
- Do you serve your food in take out containers? Consider switching to washable dishware for in-house servings. If you must use a to-go container, consider using recyclable products.
- What about your light bulbs? Using an energy efficient light bulb, like an LED, will save you significantly on energy costs. So even if they are more expensive up front, the savings will pay for itself in the long run.
- Replacing equipment or buying a new piece? Make sure you buy one with an Energy Star rating. Energy Star is a government backed program that helps businesses protect the environment through superior energy efficiency. An Energy Star rating says that the equipment will offer savings on energy bills without sacrificing performance, features or comfort.
- Fix Leaks! Stop air leaks by caulking and insulating around leaking windows and doors. Repair leaky toilets or faucets
- Reduce waste by switching from paper towels in the restroom to energy efficient hand-dryers.
- Unplug computers, electronics, coffee machines, POS systems when not in use.
- Use less water and only serve water to customers upon request. Run dishwashers and washing machines only when FULL. Look into low-flow toilets, waterless urinals and tankless water heaters.
- Clean and maintain your equipment. Clean equipment runs more efficiently.
- Check your door gaskets on your equipment. The constant opening and closing of oven, steamer and refrigeration leads to wear and tear on the gaskets. Replace worn gaskets to reduce leaks of hot or cold air.
- Check your pilot lights. They are a constant use of energy in your kitchen. If the flame is taller than a couple inches or yellow in color, adjust it until it’s small and blue. Also clean the range and replace old burners to maximize efficiency.
- Carefully calculate capacity – analyze your peak demand and base your equipment capacity based on your peak demand. Remember to account for future growth as well! In general, overestimate your equipment capacity by 10-20% to make sure it will meet your needs over the 5-10 years it should last.

Oh My!

That may seem like a lot to do, but don’t feel pressure to do all of these now. Make a goal to implement just one of the above this month and rest easy knowing you are making a difference. Next month, try another. Pretty soon you’ll have a greener restaurant and a cleaner earth to pass on. Happy Greening!

Turbo Air Tables: An Overview

Tuesday, April 13th, 2010

Turbo Air tables might be a somewhat misleading term; after all, when you do a Google search for the term, you won’t just find an excellent line of sandwich and pizza prep tables, you’ll see an air hockey table manufactured by Sportcraft—and a pretty intense-looking one, too.

Alas, that’s not the topic of this blog post.  We’re more interested in the kind that’s restaurant equipment, not the kind that would have turned your basement into the ultimate hangout zone when you were in high school.  Turbo Air tables are among the industry leaders in terms of quality cold-prep equipment, specializing in an array of both sandwich and pizza preparation solutions.  That’s not all they make, though—Turbo Air also makes refrigerators, freezers, bar back storage, and kegerators with verve and aplomb.  We’ll outline a couple of our favorite products here.  Who knows?  Maybe it’ll whet your appetite.

Turbo Air Pizza Prep Tables and Station TPR-93SD

We’re starting things off with a bang here with the Turbo Air Pizza Prep Tables and Station TPR-93SD.  (Try saying that five times without inhaling!  Actually, don’t—we don’t want to be held liable if you pass out.)  This table is an absolute beaut, featuring stainless steel interior, exterior, and top.  It’s also handy, boasting six shelves in three compartments and a removable cutting board for when you want to chop on the go.  (Just checking to see if you were reading!  That’s actually to make washing easy.)

Turbo Air Direct Draw Systems: Kegerator TBD-2SB

After you’ve made some delicious pizza with the TPR-93SD, why not wash it down with something on-tap, courtesy of the Turbo Air Kegerator TBD-2SB?  This model is designed to hold two kegs, so, as you’d imagine, it has two swing doors and two taps.  The top is 59″, which gives you plenty of space to load up on filled glasses of frosty brew.  This is a solid model that’ll treat you well.

Come to think of it, Turbo Air products might make for more fun than any old air hockey table!

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