Maybe You Should Sweat the Small Stuff

Tuesday, March 24th, 2015

KolpakP7-054-CTWalk-in coolers can be the most overlooked piece of equipment in your facility, even though it’s one of the most used. Most restaurants carry a high dollar amount of product in their walk-in cooler and freezer. In many operations, the top of the walk-in becomes a convenient place to store dry goods and consumables like plastic cups or to-go boxes. While I understand that sometimes you “do what you gotta do,” it’s import to remember a couple things.

Storing items on top of  the walk-in can decrease the airflow to self contained refrigeration units. This reduction in air-flow can increase the heat bubble around your unit’s cooling system. Over time it will have to work harder, decreasing the life of the unit. In many cases, it can cause the unit to fail entirely. As good as foam to-go cups are at keeping beverages warm or cold, they do an even better job of holding heat around the compressor.

Another issue with storing items on top of the walk-in is cleanliness. Even though items are stored in boxes that won’t come in contact with food, it increases the chance that contaminants will come in contact with food. As much as I hate to admit it, more than once I’ve seen workers pulling to go cups from the top of the walk-in, just as someone pushes a cart of back-ups to the front line. You can see the debris fall from the top of the walk-in and contact the food that is about to be served to your customer! Be honest, how often do you clean the top of your walk-in? You can use degreasers and general cleaners to help with this task, but how often will you do it? Sadly, it’s more likely that the floor of your facility is cleaner than the top of your walk-in. Consider adding a walking check of the top of the walk-in to your daily routine. Make sure that dry goods, consumables and other things are not stored on top. (more…)

What Kind of Refrigeration is Best for Your Restaurant?

Thursday, February 19th, 2015


Short Order RefrigerationRefrigeration units play an essential role to any food-related business. Refrigerators help keep food and drinks fresh and ready for customers whether they’re sitting down for a steak dinner or grabbing a sandwich from a display. Just like our restaurant clients own a diverse range of businesses, we here at ShortOrder pride ourselves on offering a diverse catalogue of professional-grade refrigerators. To help you decide which unit works best for your needs and space, we’ve compiled a list of the basic types of refrigerators and quality examples of each.

Undercounter Refrigerators and Freezers:

Undercounter units are ideal for businesses with smaller or nontraditional spaces. For those of you cooking in a cramped area like a small kitchen or a food truck, an undercounter refrigerator capitalizes on typically unused and underappreciated space. A prime example of an undercounter refrigeration unit is the True Undercounter TUC-60-32F. This deep undercounter freezer offers stainless steel tops and sides as well as four coated-wire shelves and two stainless steel doors. If you need to maximize your space while still providing plenty of deep-space storage, then a True undercounter refrigerator could be for you. (more…)

Dude, Chill! How Choose Refrigeration For Your Food

Tuesday, February 3rd, 2015

Randell Standard Top Sandwich Prep RefrigerationHaving a refrigerator or freezer in your facility might not be enough. Commercial foodservice regulations are so strict that those units must maintain very tight temperature tolerances to safely store food. Food storage temperatures can affect many aspects of the product being stored. Nutrient content, appearance, taste and safety can all be compromised if the product is not stored at the correct temperature.

So what is the right temperature? For refrigerated goods, the holding temperature should be maintained between 35F to 38F. At this temperature, bacterial growth is greatly slowed allowing for prolonged freshness and safety. The lower the temperature, the longer the bacterial growth will be hindered. Since every unit can vary slightly, make sure to know the cold zones in your refrigeration unit to reduce the chance of accidentally freezing products like produce and dairy. (more…)

Choosing Walk-In Refrigerators and Freezers: A Buying Guide

Monday, February 3rd, 2014

Choosing Walk-In Refrigerators and Freezers - A Buying GuideToday on the What’s Cookin’ blog, we invite you to put on your jackets and join us for a rundown of the most frequently asked questions about walk-in refrigerators and freezers.

Beloved by businesses of all kinds from ice creameries to flower shops, walk-ins are a necessary part of daily life, keeping perishables fresh, chilly, and accessible on the premises. They come in many sizes and configurations, so it can be tough to choose the right one for your business. So without further ado, here is everything you ever wanted to know about commercial walk-in refrigerators and freezers but were afraid to ask.

What are the different kinds of walk-in refrigerators and freezers?

There are 3 kinds: refrigerators, freezers, and hybrids. You can put a walk-in and its condenser pretty much anywhere, so whether you need it inside or outside of your facility, you’re covered. Walk-ins work with existing flooring as well as pre-fabricated flooring. Note that if you do purchase a walk-in for outdoor use, you’ll need a compressor cover, crank case heater, fan cycle control, and roof-sealing kit.

What kind of refrigeration system do I need?

A walk-in’s refrigeration system is made up of a condenser (on the outside of the walk-in) and an evaporator (on the inside of the walk-in). Both your condenser and your evaporator should have high-efficiency EISA-compliant motors. There are 3 types of refrigeration systems:


Beverage-Air Refrigerator Buyers Get Cool Info at

Monday, August 11th, 2008

Beverage-Air Refrigerator Resource Launched

Beverage Air Logo Beverage-Air refrigerator buyers will now be able to learn more about their refrigerators – and get some great information – just by stopping by Beverage-Air products now have their own informative blog on the restaurant equipment website that will inform restaurant equipment buyers how to enjoy their Beverage-Air refrigerator and get the most out of it for years and years to come. The Beverage-Air refrigerator blog is at

Beverage-Air and ShortOrder Keep Cool Together

Beverage-Air and have had a long and wonderful relationship and the blog is a sign of ShortOrder’s commitment to this top restaurant refrigerator manufacturer. has been carrying the refrigerator manufacturer’s products for years and considers Beverage-Air to be one of the restaurant equipment buyer’s first choices for efficient, low-maintenance cold food storage.

Beverage-Air Means Quality

Beverage-Air, the largest supplier of commercial refrigeration, was founded in 1944 by Herman Buffington in the small town of Spartanburg, South Carolina. The headquarters still exists in Spartanburg and is where all the state-of-the-art designs created by Beverage-Air are researched and designed.

Beverage-Air is best known for its reach-in merchandiser coolers, freezers, refrigerators and self-contained beer dispensing units. However, Beverage-Air is quickly becoming the leader in pizza and food preparation units, school milk coolers, and deli and floral display units.

Beverage-Air’s vision is “to be the global preferred supplier of quality equipment to the foodservice, beverage and related industries by being pro-active and innovative employees who are measured by our customers’ satisfaction, our company’s reputation and profitability.”

Beverage-Air Refrigerator Blog Just Tip of Iceberg

ShortOrder is very excited to be adding the Beverage-Air refrigerator blog to the information that ShortOrder already provides to restaurant owners and their equipment buyers. From the Buyer’s Guides on everything from steamers to ice machines to the “What’s Cookin’?” newsletter and restaurant equipment blog that keeps you up-to-date on the restaurant industry, has got all your bases covered.

I Scream, You Scream, We All Scream for Ice Cream!

Thursday, May 15th, 2008

The history of Ice Cream

There are many different stories that tell the tale of the origins of ice cream. Some say it began in 400 B.C. with the Persians. Others say that ice cream got its start in 62 A.D. with the Roman Emperor Nero who brought snow down from the mountains and mixed it with nuts and honey. The first documented American appearance of ice cream was in 1700 when Governor Bladen of Maryland served it to his guests. The first ice cream parlor opened its doors in New York City in 1776. Dolly Madison is even rumored to have served ice cream as dessert in the White House for her husband’s second inauguration in 1812.

Ice Cream: How It’s Made

Today, ice cream is made several ways, but most Americans still enjoy the flavor of homemade ice cream made in a hand-cranked freezer. These freezers use ice mixed with salt to keep the temperature of the ice cream ingredients cold and under control. Fortunately, you can also buy ice cream makers that have electronic cranks so you don’t wear yourself out making it. Then again, that is a great way to burn off calories before enjoying the ice cream.

Ice Cream for When It’s Hot Outside

If you happen to be lucky enough to run a restaurant that serves ice cream, than you are sure to see some Beverage-Air Spot Freezersmiling faces when it is hot outside and it is dessert time. The best way to store all those wonderful flavors is a spot freezer. They allow restaurant staff and chefs to see and locate ingredients, as well as making it easy to serve. Spot freezers easily go under countertops and behind bars, making them very easy to fit into your kitchen space.

Short Order carries True spot freezers and Beverage-Air spot freezers, as well as the rest of your kitchen equipment needs.

Beverage-Air refrigerators

Friday, October 12th, 2007

Beverage-Air refrigerators are one of our favorite kinds of restaurant equipment here at, and that’s saying a lot since we see a lot of quality restaurant equipment.

Strong, sturdy, and unobtrusive despite their size, Beverage-Air refrigerators are the reliable backbone of a smoothly-functioning kitchen or cafe. Whatever gets put in a Beverage-Air refrigerator gets cold fast and stays that way. No uneven cooling and no puddling of condensation. No mess, no fuss, and no worries.

Did we mention how sleek these Beverage-Air refrigerators can be? Clad in stainless steel, Beverage-Air refrigerators impart a dignified and professional look to any environment. We stock 23 different Beverage-Air refrigerators, including:

If you’re in the market for a Beverage-Air refrigerator – or any other kind of reach-in refrigerator – you may find our Reach-In Refrigerators and Freezers Buyers Guide useful. It’s designed specifically to help you narrow down your purchasing choices quickly, saving you time and money. You don’t want to pay for refrigerator features that you don’t need, and you want to buy a fridge that’s sized for your needs so you don’t run up your electric bill.

Feel free to contact us if you have any questions about selecting the right Beverage-Air refrigerator for your situation. We think you’ll be just as happy as customer Tom Mitchell, who wrote us to say, “I would absolutely buy Beverage-Air again.”

Restaurant Refrigerators

Thursday, February 15th, 2007

Shopping Online for a Restaurant Refrigerator

Restaurant refrigerators couldn’t be more important to the functionality of a restaurant. At Short Order, you’ll find many different types of restaurant refrigeration: Reach-in restaurant refrigerators, sandwich prep, pizza prep, undercounter refrigerators, worktop refrigerators, chef base refrigerators and display refrigerators.


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