I guess we need a reach-in...

[Mezzaluna]

My temple's kitchen was poorly designed for the way it's used. On occasion we need to accommodate caterers' serving trays, but the refrigerator isn't appropriate for the job. The refrigerator is a Sub-Zero that works okay, but the shelves are only 12" deep- far too small for most catering trays. The freezer is a small, under-counter model that does have problems and needs replacement. It's used mostly to freeze breads and a few desserts, to keep 10-pound bags of ice for events and hold the occasional buckets of ice cream for parties. The social hall seats about 90-100 people, so we're not talking about holding huge events.

I'd like to hear your opinons on what we should consider. My thoughts, before hearing your ideas, focus on spending below $2000 for refrigeration and below $500 for a small upright freezer, which we'll locate in a storage closet.

Your thoughts, please! I'd like to submit a proposal to the board of trustees by the end of the summer.

[Steve A]

Mezzaluna,

If you are in or near a large city, I would suggest you find yourself a restaurant equipment auction house or second hand storeroom. Many of these places will have working (warranted) units available for resale at a huge savings from the original price.

Again, any dealer with a reputation to keep intact will most definitely plug it in and let you find out for yourself.

I would beware of any 'sight unseen' units and I include eBay and other online auction houses unless they will warrant the unit and pay for shipping if required. However, if you attend an auction yourself, 30¢ on the original $1.00 is the average selling price.

Happy hunting and you may not know how much fun those places are!

Ciao,

[Mezzaluna]

$.30 on the dollar! We're in the Milwaukee area and I know there are places I can get equipment. I didn't think about getting something used.

Thanks for the idea.

[Jock]

A couple of years ago I bought about 6 True (manufacturer's name) 2 door reach ins, new for less than $2,000 each. (This was for work of course.) Steve A is right, look for a restaurant supply house. Ours sells used equipment as well.

One thing to watch out for though is maintenance costs. Your average domestic fridge will sit on the floor and give you 20 years of reliable service if you clean the condenser coils once in a while. Commercial equipment needs regular attention and is much more succeptable to breakdowns. The compressors are much bigger than the average household refigerator and can generate a lot of heat - especially in a confined space. They can get quite noisy too once they have a few years on them. Actulally, it's not the compressor so much as the vibration rattling loose panels and fan cages and such.

Jock

[Mezzaluna]

Jock, you bring up a good point- thank you for that information. I'll discuss it with the seller.

I went to the temple board meeting and brought up the idea; they were in favor of it, but we're still finishing the worship space remodeling project and have a good amount of fundraising left to do for that. At least the reach-in and freezer got on the radar! I'm also planning a "kitchen shower" to replace old and outdated items like baking sheets, serving trays, etc. We've been making do with castoffs from people's home kitchens and some old stuff that's been around for decades. I want to see it upgraded to commercial stuff so it'll take the wear and tear of a kitchen that has no single person in charge, and no hired help at all- just member-volunteers. Fortunately, we have a member who works for a restaurant supply house, so we have an "in".

[Steve A]

Just a reminder, Mezzie.. that 30¢ on a dollar is on auction prices. If it comes out of a storeroom, it'll be more than that. However, you'll also have the luxury of knowing it's working condition too. You have to pay extra for the knowledge and the storeroom's time and effort, if required, at putting the item to serviceable use.

If you've an in at an equipment store, they'll also know who's got what.

Ciao and glad to have helped in some small way,