23CF Single Door Kelvinator Commercial Reach In Refrigerator

23CF Single Door Kelvinator Commercial Reach In Refrigerator CoolerKelvinator® makes commercial refrigerators and freezers known for quality and the kind of consistent performance essential to food service professionals. The 23 cubic foot single door Kelvinator commercial reach in refrigerator cooler has both exterior and interior stainless steel construction. Single door means easy access and clear visibility to contents. Convenient features include three vinyl coated shelves and a self-closing door with a 180 degree stay open feature. So, the door closes when you need it to close behind you, and it stays wide open when you need to load or unload. For moving the single door refrigerator there are heavy duty casters. And to prevent theft, the cooler includes a lock and key. You’ll also appreciate the Kelvinator’s automatic defrost feature.

The 23 cubic foot refrigerator, model #KCBM23R, operates with a 1/3 HP compressor at 115 volts and 7.4 amps. It’s Energy Star® certified, ensuring energy affordability and savings. While known for reliability, if something does need service attention, Kelvinator offers a three-year all parts and labor warranty and a five-year compressor warranty.

Ice & Refrigeration Systems offers a lowest price guarantee and free expedited shipping on all commercial kitchen equipment. The 23 cubic foot single door Kelvinator commercial reach in refrigerator cooler is available for purchase, or you can lease it for an affordable monthly rate. Talk with the experts at Ice & Refrigeration Systems about your refrigeration needs. Call 817-888-3056 or complete our contact form for more information.

Commercial Refrigerator: Choosing The Best – New Orleans

Doors. Capacity. Size. Budget. Energy. Accessories. There are a lot of decisions to make when buying or leasing a commercial refrigerator. Getting the right chilling equipment for your kitchen has an impact on the success of your restaurant. Before you begin, remember that residential refrigerators don’t carry the National Sanitation Foundation’s (NSF) blue seal of approval. You need the NSF approval for commercial use.

Here are 3 questions to ask yourself that can make your selection process smoother and narrow the field of commercial refrigerator possibilities:

  1. How will we use the refrigerator? You may discover that your multiple use needs, such as storing food and storing beverages for sale, may drive you to think of more than one refrigeration unit. Consider employee work flow and access to the refrigerator to determine walk-in vs. reach-in style.
  2. What are my space restrictions? You have many options. Knowing where you’ll place the commercial refrigerator (away from heat), as well as estimating capacity needs, will help you choose the number of doors and overall size needed.
  3. What accessories will create efficiencies? For example, it may be helpful to have pan slides that you can take out of the refrigerator to the oven (instead of standard shelving). And strip curtains on a walk-in unit will save about 75% of outside air infiltration. You may also want to have casters on the commercial refrigerator to facilitate cleaning.

You’ll also want to run the numbers on leasing vs. purchase. There are solid reasons for both, and talking with Ice & Refrigeration Systems can help you find the best commercial refrigerator to match your New Orleans restaurant priorities. We represent the leading commercial refrigerator manufacturers including Silver King, Hoshizaki, Manitowoc, Arctic, Alamo, and more. Ice & Refrigeration Systems carries a full line of commercial kitchen equipment and always offers free delivery. Call us at 817-888-3056.

Refrigerator Repair – How To Avoid It, How To Do It



<itemprop=”url” a href=”https://iceandrefrigerationsystems.com/service-center/”>Refrigerator Repair – How to avoid it, how to do it – Your commercial refrigerator and ice maker must be up and running for a successful day in your restaurant. The best thing you can do is to make sure that you properly clean and maintain your restaurant equipment to prevent downtime. While no one wants to read a product manual, you truly need the information from the manufacturer about maintenance. Whether you have the manual or look it up online, find out:

  • How frequently to clean/maintain your refrigerator
  • What tools/cleaners you need for maintenance

To avoid repairs, most manuals also include a troubleshooting section. Or, you can look up your repair issue online to try troubleshooting and ways to fix your issue. When you know the parts affected, you may be able to order the parts overnight and do the repair yourself.

Three Things To Check For Your Commercial Refrigerator

  1. Power – Is the outlet working? Are the ground and neutral wired correctly? Check the connections to make sure those wires aren’t loose or broken. You can use a non-contact voltage detector to find any open or broken connections.
  2. Freezing – Is the evaporator fan rotating and running correctly? Make sure that the coil is clean and drain line clear to prevent ice from forming.
  3. Systems – Check temperatures, pressures, subcooling and superheat.

Refrigerator Repair Help Line 817-888-3056

Most manufacturers have a technical support help line. You’ll need to be well prepared when you call to get the best help. Have available:

  1. Model number, serial number
  2. Parts affected (manuals will include parts descriptions and/or drawings)

Expert help when you need it:

Sometimes, you can’t repair or even maintain your commercial refrigerator. You need a resource that is knowledgeable and reliable. Ice & Refrigeration Systems is in North Texas, and we work with restaurants all over the country. We sell and service commercial refrigerators, using only qualified technicians. If your refrigerator is beyond repair, Ice & Refrigeration Systems guarantees the lowest price available on commercial refrigerators, including free delivery.

Restaurant Equipment For Lease

Instead of buying, have you considered obtaining restaurant equipment for lease? Many establishments decide to lease restaurant equipment since larger commercial kitchen essentials such as a commercial refrigerator or commercial ice machine represent a significant investment of capital. There are reasons to purchase, such as depreciation and long term use of the kitchen equipment when you keep it well maintained. Here are just a few of the reasons:

  • Enjoy sophisticated equipment – When you lease, you can typically afford a higher caliber of machine than if you purchase. For example, you can take advantage of energy savings with a commercial ice maker that has an Energy Star® rating.
  • Preserve cash – With leasing, there’s little money up front, and monthly payments are often lower than with a purchase.
  • Stay current with technology – Manufacturers are continually upgrading major kitchen equipment. With a lease, your commitment is minimized so that you can benefit from the latest technology. And at the end of the lease, you’re ready for the next generation of machine.
  • Credit independent – Your credit rating is typically less important for a lease than a purchase.
  • Save on taxes – Although tax laws are constantly changing, it may be possible to deduct a significant or full cost of leasing restaurant equipment.
  • Buy more equipment – Your kitchen configuration may benefit from multiple refrigeration units instead of just one. Leasing offers a relatively low cost ability to strategically place refrigerators or ice machines in several areas instead of just one.
  • Credit line availability – If you are leasing major equipment, the bank will not typically reduce your line of credit like when you finance. Leasing lets you preserve the highest credit line possible.
  • Balance sheet footnotes – A rent or lease does not appear as a liability on your balance sheet the way that a loan may decrease credit availability.
  • Low impact on credit scoring – Commercial kitchen equipment is often easier to get with a rent payment than applying for a loan.

Let’s Simplify Things

Choosing the right machine can be confusing. Allow us to simplify things. Below are some of the things that will be important to determine:

  • Volume – Does your current ice maker meet your volume needs? What type of growth in traffic do you anticipate? If a smaller machine is what you need for location size, you can consider an ice storage bin to extend your ability to provide for high volume times of day.
  • Maintenance – The higher the volume production, the more frequent your needs for maintenance. Consider how and who will maintain your machine. Manitowoc has a new Indigoâ„¢ series that takes all of the guess work out of maintenance. This type of ‘luxury’ can actually extend the life of your ice maker.
  • Water and energy efficiency – If your ice maker is over five years old, then you’re probably not enjoying the energy or water efficiency of a newer machine. Energy-Star rated machines can save up to 15% in energy usage. Remember that you can also improve energy efficiency with selection of the location for your ice maker, if you have options. If needed, we can help you determine the best location for your machine.

Restaurant Equipment  For Lease

Ice & Refrigeration Systems is a national distributor of  kitchen equipment, specializing in ice machines and commercial refrigeration. We have experience with all sizes and types of food establishments, so we can help you make the best decision. We represent all of the major manufacturers. Call us to talk about your specific restaurant equipment leasing at 817-888-3056, or contact us for more information to learn more about restaurant equipment for lease.

Search our store to see our equipment leasing supplies that best suits your needs.


Restaurant Equipment For Lease

Commercial Kitchen Maintenance

Commercial kitchen maintenance proves to run best and ultimately succeed based on efficiency. And to have an efficient commercial kitchen, equipment must be well maintained. See California’s New Energy Efficiency Standards.

Commercial kitchen maintenance begins with cleanliness. Stainless steel kitchen equipment is easy to clean inside and out. Remember to train staff to move all equipment to clean under and behind the equipment, paying special attention to condenser coils on refrigerators and freezers as well.

Regular refrigerator maintenance tasks include making sure that drain lines are clear, the thermostat is working properly, gaskets on the doors have a tight seal, refrigerant level is adequate, and the condenser coils are clean.

Cleaning is critical to commercial kitchen maintenance. It takes only an hour or less, but the results are cleaner ice and a well running machine. Cleaning techniques vary based on the manufacturer and type of ice maker. When considering purchase of a new commercial ice machine, it’s a good idea to put ‘ease of cleaning’ on your list of decision criteria.

Here are three things to think about regarding your maintaining your commercial ice machine:

1. Take good care of your ice machine to extend (even double) the lifecycle.
How you care for your machine will determine how long you’re able to use it before replacing it. If usage is typical and not heavy, a commercial ice machine can be expected to last about 10 years. But, it’s possible to extend the life to even 20 years with consistent cleaning, sanitizing and changing of filters. Many machines are easy enough to maintain by the owner. Ask your distributor about the tasks that need to be handled by a professional. Needs and timing vary by manufacturer.

2. Perform routine maintenance at least every six months, depending on usage.
Heavier use, such as a fast food restaurant, will require more frequent servicing, especially filter changes. A dirtier filter allows impurities into the ice, such as scale. The impurities can have a negative effect on your machine’s components. In addition, consider the cleanliness of the ice machine environment. Airborne particles, such as yeast, can create a demand for machines to be cleaned and sanitized more often.

3. Understand your machine’s need for repair.
One of the key components to keep an eye on is your ice machine’s evaporator. If you notice that the machine is losing productivity, check the evaporator for warping or signs of wear on the plating. Because the evaporator is such an important (and costly) part, loss of functionality can lead to the need to replace the entire machine.

Maintenance for Commercial Dishwashers

Commercial dishwashers, the workhorse of the kitchen, also need regular attention. Make sure that employees are trained to scrape excess food off of plates to prevent clogging the filter. In addition to daily cleaning of the dishwasher, the filter needs thorough cleaning at least every 20 cycles. Water drains better without food residue in the filter. Also, enhance dishwasher performance by refreshing tank water daily (or more often, based on use), and use a good quality rinse-aid. Click here for more restaurant dishwasher tips.

The Final Word About Commercial Kitchen Maintenance

Commercial kitchen rule #1 is to set up a schedule for cleaning commercial equipment. Staying on a schedule helps prevent downtime. Determine which tasks will be performed weekly, which tasks monthly, and put things on the calendar that require a service professional, such as a semi-annual check.

Related Article: Restaurant Dishwasher Tips

Commercial Kitchen Set Up

Commercial KitchenKitchen equipment and configuration for a commercial kitchen drive the efficiency and ultimate success of restaurants. What happens in the kitchen delivers satisfaction – or lack of satisfaction – to customers and staff.

New restaurants benefit from commercial kitchen set up tips. Existing restaurants can also take heed and make adjustments to improve flow and success in the commercial kitchen.

Selection and placement of commercial refrigeration and ice makers are a first priority. Both types of kitchen equipment take significant space. However, location is critical for energy efficiency. Refrigeration and ice machines need cool temperature locations to maintain stable temperatures and not ‘work’ so hard. Consider refrigeration and freezer needs to determine if walk-in storage is needed, or if an upright is adequate. Upright refrigeration is configured with single, double, or triple doors, and some refrigerators have glass doors for easy viewing of contents.

Additional refrigeration availability may be needed for undercounter storage. Refrigerated prep tables offer commercial kitchen equipment that keeps ingredients fresh.

Determine which equipment is needed for cooking in the commercial kitchen. Gas ranges and ovens come in multiple sizes and configurations. Choose number of burners based on cooking needs during peak times. A salamander is helpful for keeping food hot for serving and won’t take up additional space beyond the range top.

Consider the traffic flow when choosing and placing a dishwasher in the commercial kitchen. Restaurants that work best have clearly designated areas for dishwashing that don’t interfere with cooks and servers trying to get food out to the customers. A word about commercial dishwashers: Even though low temp dishwashers have a lower up-front cost, high temp dishwashers often save money in the long run with efficiency and lack of chemicals needed.

With all equipment and commercial kitchen set up, remember safety. Items such as non-slip padded mats and personal protection equipment go a long way to creating a safe and efficient environment.

Related article: Selecting A Quality Commercial Ice Machine