| Most refrigerators and walk-ins seem virtually | | | | heavy items (like beer kegs), a reinforced floor can |
| indestructible and problem free, but you'll get longer | | | | be purchased with a load capacity of up to 1000 |
| life out of yours by following these safety and | | | | pounds per square foot. The refrigeration system of |
| maintenance tips. Clean the door gaskets and hinges | | | | a walk-in is a more complex installation than a |
| regularly. The door gaskets, made of rubber, can rot | | | | standard refrigerator, primarily because it's so much |
| more easily if they are caked with food or grime, | | | | bigger. Matching the system (and its power |
| which weakens their sealing properties. They can be | | | | requirements) with the dimensions of the walk-in and |
| safely cleaned with a solution of baking soda and | | | | its projected use is best left to professionals, but it's |
| warm water. Hinges can be rubbed with a bit of | | | | important to note that a walk-in accessed frequently |
| petroleum jelly to keep them working well. Dirty coils | | | | throughout the day will require a compressor with |
| force the refrigerator to run hotter, which shortens | | | | greater horsepower to maintain its interior |
| the life of the compressor motor. They should be | | | | temperature than one that is accessed seldom. |
| cleaned every 90 days, preferably with an | | | | A 9-foot-square walk-in would need at least a |
| industrial-strength vacuum cleaner. | | | | 2-horsepower compressor. The condenser unit is |
| Walk-in floors can be damp-mopped but should never | | | | located either on top of the walk-in (directly above |
| be hosed out. Too much water can get into the seals | | | | the evaporator) or up to 25 feet away, with lines |
| between the floor panels and damage the insulation. | | | | connecting it to the walk-in. The latter, for obvious |
| A refrigerator only works as well as the air that's | | | | reasons, is known as a remote system, and is |
| allowed to circulate around its contents. Cramming | | | | necessary for larger-than-normal condensing units |
| food containers together so there's not a spare inch | | | | with capacities of up to 7.5 horsepower. In a remote |
| of space around them doesn't help. Also try to keep | | | | system, the refrigerant must be added at the time |
| containers (especially cardboard ones) from touching | | | | of installation. For smaller walk-ins, there's also a |
| the walls of the cabinet. They may freeze and stick | | | | plumbing configuration called a quick-couple system, |
| to the walls, damaging both product and wall. Use a | | | | which is shipped from the factory fully charged with |
| good rotation system: First in, first out (FIFO) is | | | | refrigerant. This definitely simplifies installation. |
| preferable. Or put colored dots on food packages, a | | | | However, you may need the added power of a |
| different color for each day of the week, so | | | | remote system if your kitchen has any of these |
| everyone in your kitchen knows how long each item | | | | drains on the walk-in's cooling ability: frequent door |
| has been in the fridge. | | | | opening, glass display doors, multiple doors per |
| WALK-IN COOLERS AND FREEZERS | | | | compartment, or an ambient kitchen temperature |
| A walk-in cooler is just what its name implies: a cooler | | | | that's near 90 degrees Fahrenheit. |
| big enough to walk into. It can be as small as a closet | | | | Modern walk-ins sometimes offer a frozen-food |
| or as large as a good-size room, but its primary | | | | section in addition to the regular cooler space. There |
| purpose is to provide refrigerated storage for large | | | | are pros and cons to this concept. It may ease the |
| quantities of food in a central area. Experts suggest | | | | load on the freezer, because it's already located |
| that your operation needs a walk-in when its | | | | inside a chilled airspace; but it also can't help but |
| refrigeration needs exceed 80 cubic feet, or if you | | | | reduce overall usable space, because it requires a |
| serve more than 250 meals per day. Once again, | | | | separate door. You can also order your walk-in with a |
| you'll need to determine how much you need to | | | | separate, reach-in section that has its own door and |
| store, what sizes of containers the storage space | | | | shelves. Although this may save the cost of |
| must accommodate, and the maximum quantity of | | | | purchasing a separate reach-in, some critics claim that |
| goods you'll want to have on hand. The only way to | | | | a walk-in is not designed to do a reach-in job, such as |
| use walk-in space wisely is to equip it with shelves, | | | | storing uncovered desserts. Do you really want them |
| organized in sections. Exactly how much square | | | | in the same environment as cartons of lettuce and |
| footage do you need? The easiest formula is to | | | | other bulk storage items? There may be cleanliness |
| calculate 1 to 1.5 cubic feet of walk-in storage for | | | | or food quality factors to consider. |
| every meal you serve per day. Another basic | | | | The doors should open out, not into the cooler itself. |
| calculation: Take the total number of linear feet of | | | | The standard door opening is 34 by 78 inches. |
| shelving you've decided you will need (A), and divide | | | | Several door features are important for proper |
| it by the number of shelves (B) you can put in each | | | | walk-in operation. These include: A heavy-duty door |
| section. | | | | closer. Self-closing, cam-lift door hinges. If the door |
| This will give you the number of linear feet per | | | | can be opened past a 90-degree angle, the cam will |
| section (C). To this number (C), add 40 to 50 | | | | hold it open. A heavy-duty stainless steel threshold. |
| percent (1.40 or 1.50) to cover "overflow"-volume | | | | This is installed over the galvanized channel of the |
| increases, wasted space, and bulky items or loose | | | | door frame. A pull-type door handle, with both a |
| product. This will give you an estimate of the total | | | | cylinder door lock and room to use a separate |
| linear footage (D) needed. However, linear footage is | | | | padlock if necessary. Pressure-sensitive vents, which |
| not enough. Because shelves are three dimensional, | | | | prevent vacuum buildup when opening and closing the |
| you must calculate square footage. So multiply (D) by | | | | door. An interior safety release so no one can be |
| the depth of each shelf (E) to obtain the total square | | | | (accidentally or otherwise) locked inside the cooler. |
| footage amount (F). Finally, double the (F) figure, to | | | | Other smart features that can be ordered for |
| compensate for aisle space. Roughly half of walk-in | | | | walk-ins are: A thermometer (designed for outdoor |
| cooler space is aisle space. Another popular formula is | | | | use, but mounted inside the cooler) with a range of |
| to calculate that, for every 28 to 30 pounds of food | | | | 40 to 60 degrees Fahrenheit. A monitoring and |
| you'll store, you will need 1 cubic foot of space. | | | | recording system that keeps a printout of |
| When you get that figure, multiply it by 2.5. (The | | | | refrigeration temperature or downloads to a |
| factor 2.5 means only 40 percent of your walk-in will | | | | computer. Glass, full-length door panels (like those in |
| be used as storage space; the other 60 percent is | | | | supermarkets and convenience stores), sometimes |
| aisles and space between products.) | | | | called merchandising doors, either hinged or sliding. |
| The result is the size of the refrigerated storage | | | | Heavy-duty plastic strip curtains inside the door. (One |
| area you will need. For a walk-in freezer, simply divide | | | | manufacturer claims a 40 percent energy savings |
| your walk-in refrigerator space by two. Larger | | | | with this feature.) |
| kitchens, which serve more than 400 meals a day, | | | | A foot treadle, which enables you to open the door |
| may need as many as three walk-in refrigerators for | | | | by pressing on a pedal or lever with your foot when |
| different temperature needs: one for produce (41 | | | | both hands are full. Three-way interior lighting, which |
| degrees Fahrenheit), one for meats and fish (33 to | | | | can be turned on from outside or inside the cooler, |
| 38 degrees Fahrenheit), and one for dairy products | | | | with a light-on indicator light outside. Inside, the light |
| (32 to 41 degrees Fahrenheit). The walk-in is used | | | | itself should be a vapor-proof bulb with an |
| most often to store bulk foods. Because this often | | | | unbreakable globe and shield. When space is at a |
| means wheeling carts or dollies in and out, the floor | | | | premium, think about whether it is practical to install |
| should be level with the kitchen floor. | | | | an outdoor walk-in unit. This is an economical way to |
| This leveling is achieved by the use of strips (called | | | | add space without increasing the size of your kitchen, |
| screeds) that are applied to the floor. Coolers don't | | | | and you can purchase ready-to-use, stand-alone |
| come as a single unit; they are constructed on-site. | | | | structures with electricity and refrigeration systems in |
| The walls, ceilings, and floors are made of individual | | | | place. They come in standard sizes from 8 to 12 feet |
| panels. Wall panels should be insulated to a rating of | | | | wide and up to 50 feet in length, in 1-foot increments. |
| R-30, which means a 4-inch thickness. They come in | | | | They range in height from 7.5 to 9.5 feet. Look for a |
| various lengths and widths, with 12-by-12-inch corner | | | | unit with a slanted, weatherproof roof, a weather |
| panels at 90-degree angles. They can be as short as | | | | hood, and a fully insulated floor. Outdoor walk-ins |
| 71?2 feet or as tall as 131?2 feet. The most common | | | | cost about half of the price of installing an indoor |
| type of insulation inside the panels is polyurethane, | | | | kitchen walk-in, so this is a money-saving idea if it |
| and the outside walls of the panels can be made of | | | | works in your location. If your demands for walk-in |
| stainless steel, vinyl, or aluminum. Stainless steel is the | | | | space are seasonal, consider leasing a refrigerated |
| most expensive, and aluminum-because it's the least | | | | trailer, available in most metropolitan areas on a |
| expensive-is the most popular choice. If the walk-in is | | | | weekly or monthly basis. They can provide an instant |
| an outdoor installation, aluminum is the most weather | | | | 2000 cubic feet of additional storage space, which |
| resistant. | | | | can be kept at any temperature from 40 to 80 |
| The installer will be sure the unit has interior lighting. | | | | degrees Fahrenheit. They use basic 60-amp, 230-volt, |
| The floor panels for walk-ins are similar to the wall | | | | three-phase electricity. Ask if the lease agreement |
| panels. Load capacities of 600 pounds per square | | | | includes hookup at your site and service if anything |
| foot are the norm, but if you plan to store very | | | | goes wrong. |