Display Refrigeration

Thursday, May 27th, 2010

Display refrigeration can bring a whole new and enticing element to your restaurant.  If the business you operate attempts to foster a more casual atmosphere, it can be used to stock items like beverages and pre-made salads for your customers.  Traditional can benefit from it by displaying their pies, and even upscale restaurants can proudly display luxury items near their entrance as a way to entice their customers.  Who isn’t at least a little bit swayed by an elaborate display of crab legs or by beholding an outrageously extravagant, gravity-defying chocolate confection?

Display refrigerators, as you might imagine, come in a wide variety of manufacturing flavors.  Here are a few of some of our favorite models, organized by make.  (It’s almost like we’re talking about cars, here!  But no, this is an entirely different kind of eye candy.)

Beverage Air Display Refrigerators

Beverage Air makes some excellent restaurant equipment, and we’ve written about them at length before.  Chances are, if you’re a regular of this blog, you’ll know just how far our fandom goes.  With that in mind, you’ll likely not be surprised how bullish we are on their Beverage-Air Display Refrigeration CDR3 model.  Featuring a roomy, illuminated viewing area, this display refrigerator has plenty of room for your products to be on display.  Its self-closing rear service glass doors allow for easy access to the food inside, making it perfect as a serving area for delis, bakeries, and more.

True Display Refrigerators

True refrigerators don’t get as much press here as some of the other restaurant equipment manufacturers that we carry, but that doesn’t mean we don’t love them anyway.  Take the True Display Refrigeration GDM-9, for example.  This is an excellent self-service model for customers to grab drinks out of before buying them at a counter.  And at only $1,611, while featuring the latest in energy-efficient technology, the GDM-9 is sure to please your pocketbook at least as much as it will any patrons.

Bunn Coffee Makers

Friday, May 21st, 2010

Bunn Coffee Makers are industry leaders in the coffee maker-manufacturing field, outperforming virtually all competition in their quest to make the perfect perking product.  We’re proud to carry them here, and we’re offering them to you at fair prices, just like we do with all our restaurant equipment.  Aren’t we awesome?  Yep!

We’ll do what we typically do here: highlighting some of our favorite products by a manufacturer we’re spotlighting (in this case, Bunn), while pointing out some of the traits that make them so highly treasured by restaurants across the country, from greasy spoon diners to fine eating establishments.  Ready? Restaurateurs take note!

Bunn Coffee Service 13300.0012

The Bunn Coffee Service 13300.0012 is that famous, nearly iconic coffee maker that you see in diners and gas stations around the world.  It’s not hard to see why: the 13300.0012 combines performance and efficiency into an affordable little package.  This maker is capable of brewing a surprisingly voluminous 3.8 gallons of coffee (that’s 14.4 liters for you metric folk) per hour, all while taking up a modestly svelte 8.5 inches of counter space.  There’s another thing the 13300.0012 doesn’t take too much of: cash.  At $286, this Bunn product will make for plenty of happy customers for a low, low price.

Bunn Coffee Service 27800.0002

While the 13300.0012 is great for low-volume or smaller establishments, the Bunn Coffee Service 27800.0002 is an excellent, standard choice for in-house coffee production in a more high-volume restaurant, like a full-service eatery.  This brewer is capable of making 10.6 to 11.4 gallons of coffee per hour, which is perfect when you need to caffeinate a large group of people pronto.  The 27800.0002 is one smart cookie, too: the patented server heat control shuts the model down automatically once an input target temperature is reached, which can be set anywhere from 175 to 190 degrees.  A variable batch selector knob allows for further fine-tuning, letting you brew anywhere from one-half gallon batches to ones triple that size.

All told, Bunn coffee makers are excellent, reliable products.  If you’re in the market for a quality coffee maker, you know where to look!

Everything and the Kitchen Sink

Tuesday, May 11th, 2010

Restaurant sinks provide your cooks, chefs and staff invaluable stations for cleaning, rinsing, sanitizing, draining and washing. Picking a good one can be a complicated affair. How many compartments do you need, and how long, not to mention drainboards?!  So where do you start? Hopefully this article will help shed some light on your considerations when purchasing a new sink for your restaurant.


NSF stands for National Sanitation Foundation. They set national standards on how restaurant sinks and tables must be designed and constructed. Easy sanitation is the goal, to prevent contamination. Most health departments will require two drainboards.


“Comp” is short for “compartment,” which is referring to the bowls in the sink. A 3-Comp Sink will have three bowls. The three compartment sink is the standard restaurant sink, with a bowl for each of the following:
bowl 1 – Wash pots, pans and utensils
bowl 2 – Rinse
bowl 3 – Sanitize


You will want a stainless steel sink. Keep in mind, not all stainless steel is the same. The best is 300 series, then 400 series.

Your other consideration is the gauge of the steel. The smaller the number, the better. 14 gauge is thicker and stronger than16 gauge. 16 gauge sinks are usually fine unless you really need a large and heavy duty sink.


You will generally have two options for drains, lever or twist handle. Both will allow you to drain your sink without having to reach your hand into dirty, hot water. Local sewage codes will determine your drain outlet size, either 1.5 inch or 2 inch diameter. The twist handle opens and closes with a twist and is easier to maneuver, therefore more popular. The lever drain opens and closes with a push for easy water evacuation.


Your faucet will take a beating! Be sure to get the best faucet you can. Deck-mounted faucets are mounted to the sink and used when water lines come straight up from the floor. Wall-mounted faucets are mounted to the wall and used when water lines run in the wall. They can also be splash-mounted, which means they can be mounted to the back splash.

General requirements for sinks are:
– one hand sink per 5 employees
– one hand sink for each prep and cooking area
– one hand sink for every 300 sq ft of facility space

Look for NSF approval, it is a must! NSF approved sinks have back splashes, seamless welds and coved bowl corners. The drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8″ -1/4″ per foot towards bowl. All sinks carried by ShortOrder.com are NSF approved.

Looking for something else besides sinks?  No worries!  We have loads of other handy restaurant equipment to satisfy whatever need your kitchen requires!

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