Posts tagged by: True Refrigeration

Keg Cooler Buying Guide

If you are serving alcohol at your establishment, then you definitely need a Keg Cooler. Check out our website and you’ll find dozens of Keg Coolers, each with a different numbers of taps, made out of  a variety of material, and with different options. This post will help you determine the best Keg Cooler for your business.

Where will you store the keg? If you own an establishment with an outdoor bar area or if you have less than 6 beers on tap, we suggest a Direct Draw Keg Cooler. This type of Keg Cooler allows you to dispense beer at the bar from a unit located under the counter. If your establishment will offer patrons dozens of different kinds of beer, then you will need to install a Walk-In Cooler to dispense the beer.

What size Keg Cooler will I need? This depends on what size kegs you will be using. There are 3 common types of kegs in the US: Half Barrel, Quarter Barrel, and Mini Keg. The easiest way to see if the keg will fit in your Keg Cooler is to measure the keg itself. A Half-Barrel Keg has a diameter of 16 -17” and will fit in just about every Commercial Keg Cooler available. Double and Triple Keg Coolers will hold 2 an 3 kegs respectively.

What is a Club Top Keg Cooler? These are really neat! Not only does the unit consist of a Keg dispensing system, it also includes an easy to reach-in storage area beneath a slide top where you can store chilled glasses, and beverages.

Does the CO2 cartridge come with the Keg Cooler? No. This needs to be purchased separately from your beer distributor.

If you have any other questions about Keg Coolers, please do not hesitate to let us know. Our experienced Sales Consultants are here to assist you.

Commercial Refrigerator Maintenance

Is it important to keep your food and beverages fresh and cold? You bet! The best way to do this is to keep your foodstuff in the Refrigerator! If your Refrigerator breaks down due to poor maintenance, then your kitchen is going to have a huge and costly problem.

WIPE! WIPE! WIPE! Do not allow dirt, grime, and food particles to accumulate on the exterior of machine. Wipe the cabinet with mild soap and water. If stainless steel surfaces become discolored scrub by only rubbing in the direction of the grain finish. Never use steel wool.

Regularly Clean Components! Make sure to unplug the Refrigerator from the electrical source before cleaning.

  1. Condenser & Evaporator: Clean every 30 days with a coil-cleaner solution or mild soap and water. Always scrub with the coils up and down- never side to side, to prevent coil damage. Remove grill for access and vacuum front surface of coil or direct forced air through the condenser from the rear. Use a bristled brush to loosen dirt if necessary. A dirty condenser will cause the Refrigerator to reach high temperatures. Replace coils and fans every 4-6 months for optimal operation.
  2. Condensate Evaporation Pan: Clean periodically to prevent odors and operate efficiently. Vacuum clean if dry or sponge with soapy water.
  3. Fan Blades: Clean fan blades and the fan cover with a de-greaser solution and rinse well when done.
  4. Door Hinges: Hinges can get dry and caked with door causing the doors to not close properly. Clean hinges regularly and lightly lubricate surfaces annually.
  5. Interior Cleaning:  Never use wool, caustic chemicals or bleach. Use a clean sponge and warm water with mild soap.

When in Doubt, Call for Technician Assistance! Have a professional inspect electrical connections and ensure they are tight as loose wires can cause high amperage and increase the amount of energy used by the unit. At least once a year, get a technician to check that drain lines are clear of debris and check that the fan motor is running at optimum speed.

Contact to discuss options to troubleshoot your issue and get your Commercial Refrigerator back up and running!

10 Tips to Ensure You’re Purchasing the Right Restaurant Equipment

It’s a restaurateurs worst nightmare. You’ve spent months (perhaps years) preparing for your grand opening. You’ve selected the theme of your restaurant, picked the perfect location for success, and created a killer menu. While these are all vital steps in opening a restaurant, many owners overlook the importance of selecting the correct equipment. This oversight can lead to failed inspections and delays in your opening.  Here are 10 ways to make sure that you do not fall into this situation.

1- Talk to Your Local Health Inspector! Have a firm understanding of  the laws in your area and purchase accordingly. Customers always ask if a particular item needs to be under a hood- they shouldn’t be asking us. They need to ask their local health inspector because it depends on where they are located and what specific health laws need to be obeyed.

2- Talk to a Consultant! By communicating your needs and your business specifications your Consultant will verify that the equipment is the correct size and has the correct connection requirements. You may know what you WANT, but do you know what you NEED? That’s where a Consultant will come in and walk you through the steps to ensure a perfect transaction.

3- Follow the Instructions! If the instructions say “Professional Installation is Required” please heed this. So often we find out that equipment has been damaged making the warranty void because an owner thinks they can save a few dollars by installing the equipment themselves. (This also means do not hire an unlicensed handy man!)

4- Consider Your Usage!  While sometimes a lower priced product is just a lower price product, often it is a light duty piece of equipment that was never intended to withstand the rigors of a demanding restaurant kitchen. A product that may be a bit more expensive, on the other hand will generally be of comprised of better quality components and offer longer warranties. Know your usage and purchase accordingly.

5- Inspect Your Delivery! Would you take possession of a car without inspecting it for damages first? Of course not! We hope you’re doing the same when you accept a True® Refrigerator from a freight company. It is extremely important that you OPEN THE PACKAGE and inspect the product for package- don’t just inspect the outside of it. According to the policies of many carriers, once you sign for your shipment you are releasing them from all liability pertaining to the delivery of the package. So PAY ATTENTION and don’t feel rushed by the deliverer to just sign off without inspecting first. You can also ask your Consultant about insuring your shipment that will protect you from concealed damage (damages that you cannot see but occur as a result of the shipping)

6- Know Your Utility Requirements– Electric, Gas or Propane! Before you order a Range or Walk-In Cooler, ask your building contractor what voltage and phase your building has. It may seem like common sense, but you’d be surprised how often we get asked “Should I purchase a gas or electric unit?” The right question though is- “Does your building have a gas or electric supply?”

7- Understand the Function of the Equipment! An ice bin is not the same as an ice machine. The former holds ice and the latter makes ice. It’s small assumptions like this that can cost a restaurateur big bucks in the long run, so read the product description and ask your Consultant for more information if you are still unsure. Make sure the product is capable of holding the necessary capacity. Remember, it is always better that the equipment has a larger capacity than a smaller one.

8- To Warranty or Not to Warranty! Warranties are important but do not assume that anything that can go wrong with a product will be covered. Read the fine print, follow instructions, and take the proper steps to ensure that if there is a problem with your product it can be covered by the warranty. Generally a manufacturer offers a one-year warranty but you can upgrade to a long-term one that will cover the product for up to 5 years.

9- SPACE! Please review the spec sheet and measure the space where you will place the product. A fraction of an inch is all it takes to keep it from perfectly fitting. Another thing to consider is, do you have room for the equipment? You may want a new Espresso Machine for your Italian Bistro, but where will it go? You can do one of two things: Pick a product then designate a space for it OR Designate a space and then pick out a product that will fit.

10- Accessories! Accessories! Accessories! What accessories will you need to optimize the functionality of the equipment. For example when purchasing a griddle, you should also purchase a grill scraper to help you clean it. It is a very large scraper and therefore will cover a larger surface area than your standard grill scrapers. This simple accessory will give you a quicker turn over and therefore allowing you to make more money!  If you are purchasing a new Fryer, it is also recommended that you purchase a new gas hose to go with it. Specifically a “quick disconnect.” It is a simple accessory that is preferred by health inspectors in order to improve the functionality and cleanliness of the product.

We  hope you will consider these 10 factors before purchasing restaurant equipment. They should help mitigate the risks of having to make a product exchange or return. After all, the last thing you want is to delay your opening because you need to reconfigure your kitchen.

Did we miss any important tips? Don’t keep them to yourself! Share your comments below please!

Today is National Rum Punch Day!

Looking to quench your thirst at a late night party? Perhaps have a desire to reminisce about the fun you had over the summer? National Rum Punch Day is the day to serve up this tasty Bermuda beverage at your restaurant or bar. According to Wikipedia, Bajan (Barbadian) Rum Punch is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: “‘One of Sour, Two of Sweet, Three of Strong, Four of Weak.’ That is: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served with a dash or two of Angostura bitters and nutmeg.” It’s the perfect drink to get the party started!

For all you Food Network fanatics, serve up this Bobby Flay recipe for Rum Punch tonight, but put your own spin on it! For example, instead of the Pineapple Juice try Peach or Cranberry Juice. Be creative- it’s hard to get a recipe for Rum Punch wrong!

Rum PunchCarribean-Rum-Punch


  • 1 cup fresh lime juice
  • 2 cups grenadine syrup
  • 2 cups Jamaican white rum
  • 1 cup light rum
  • 2 cups fresh pineapple juice
  • 2 cups fresh orange juice
  • Pinch freshly grated nutmeg, optional
  • Orange slices, for garnish
  • Pineapple slices, for garnish
  1. Mix all ingredients together in a pitcher or punch bowl. Chill in your True Reach-In Refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.
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