Refrigeration System: Fridge, Refrigerator, Freezer, Chiller

We often hear a lot of these different terms, but never actually try to understand the difference between one another. Basically they all work on the same principle by drawing and transferring heat from the objects or source inside to the surrounding or sink so that the temperature of the inside is kept cool or remains below the ambient room temperature. Fridge, refrigerator, freezer and chiller are all common household appliances with a main function to perform almost similar tasks i.e. cooling and maintaining low temperature (refrigerating), but with varying features, capacities and different working operations. They are also available in the commercial range to meet the needs of businesses in the Food and Beverage industry, such as bar, restaurant, kitchen, lounge, pub, hotel, kiosk, catering, etc. Now let’s deep dive at some of the differences between the different suite of refrigeration system:Refrigeration System, Fridge, Refrigerator, Chiller, Freezer

Refrigerator (fridge)

Refrigerator and fridge refer to the same thing. Fridge is simply the colloquial term for refrigerator. Refrigerator is highly used as home, industrial and commercial appliance for preserving food and beverages by lowering the internal temperature. A fridge normally maintains a temperature of a few degrees above the freezing point of water e.g. 3 to 5 °C (37 to 41 °F), which is the optimal temperature range for perishable food storage. A refrigerator may come with a freezer as two separate compartments, and together as a combo they are still called a Refrigerator, however the colder compartment is known as a freezer.

Freezer

Upright Freezer 4 Door, Refrigerator 4 DoorFreezer units are typically used in households and in commerce and industry, they transfer heat from objects kept within an enclosed area by means of evaporation. It works on the same principle of refrigeration and an evaporating or cooling gas is used to evaporate heat from the objects. Freezers can drop temperature from -23 to -18 °C (-9 to -0 °F), although some freezer-only units such as those used commercially can achieve −34 °C (−29 °F) or even lower.

Chiller

Chillers are used to lower temperature of liquids within the range 2 to 5 °C (35 to 41 °F) by extracting heat from the liquids via vapor compression technique. To drop temperature of the liquids, compressor is used in chiller. Chillers are widely used in air-conditioning system as well as in many industrial applications like food and beverage processing, food catering, chemical processing, food storage and preservation, paper and cement processing and many more.

For more information on refrigerator, freezer and chiller, it is highly recommend that you visit a range of refrigeration system and equipments specialists, including Ellane Refrigeration System Specialist and Fridge Freezer Direct. Our dedication to providing high quality refrigeration system at great prices is evident in our range of products, suitable for all budgets and requirements.

Designing Commercial Kitchen

Designing commercial kitchen should incorporate both food flow and selecting the correct equipment for the most appropriate job. Most people are often under a delusion that commercial kitchen can be straightforwardly designed and prefer not to hire a kitchen professional like us – Ellane Chefer. We highly recommend you to contact us if you are unsure about designing commercial kitchen as understanding the fundamentals are extremely imperative, and we would discuss some of them in this article to assist you.

Part 1 – Food Flow

Commercial kitchen should be designed to handle events that occur as part of food preparation in sequential order. It sounds simple, but you would be surprised to learn how many food service facilities (both independent and franchise chain establishments alike) are designed without keeping this key principle in mind.
Design Commercial Kitchen Layout
Let’s look at how this concept is applied to the design of a kitchen (refer to the above kitchen layout):

1. Delivery of Raw Products

The first thing that occurs in the preparation of food is the delivery and acceptance of the raw food products.

2. Storing of Raw Products

Once the product is accepted, it will have to be stored either in the cooler or freezer, or in the dry storage area. Already we have established that the receiving and storage areas have a critical relationship and should be located adjacent to one another. In a typical design, it would be counter productive to locate the receiving and storage areas on opposite sides of the facility.

3. Preparation

Next, the food will require preparation work. The preparation area should be adjacent to the refrigerated and frozen storage areas. Once this work is completed, the food can go in one of two directions: back to refrigerated storage for later use or to the production area for cooking.

You can see that our flow patterns are developing, however this does not stop here. In our next article, we will talk more on the next flow of events. Keep in tune with Ellane Chefer blog!
Food Preparation with Chef at Kitchen

Experience Our Best in Food, Hotel & Tourism Bali 2012

Food, Hotel & Tourism Bali 2012, International Event, Exhibition


Bali remains at the forefront of the tourism industry in Indonesia, recently receiving the award for the best Spa destination in the world to add to its previous list of world tourism and hospitality awards.

Obyek Wisata Bedugul Bali, Kota Pariwisata BaliTo cater to the growing number of tourists a whole host of new hotels have recently opened with more expected to be completed in this year of 2012 and in the near future.

Big opportunities exist right across the board, in food and drink, bakery, hotel equipment, commercial kitchen and the hospitality sector to meet a more affluent middle class and increasing numbers of foreign arrivals.

The 8th International Exhibition for Equipment, Food, Beverages and Services to support Indonesia’s tourism and hospitality industries is scheduled to take place for 3 days from 1 March 2012 to 3 March 2012.

We would like to cordially invite you to come and visit our booth during this exhibition to experience the best of us, including our unique and complete range of products and services ever exhibited in Bali. To help you find your way to the exhibition, please refer to the following details:

Event:   Food, Hotel & Tourism Bali 2012
             The 8th International Exhibition for Equipment, Food, Beverage and Services to support Indonesia’s tourism and hospitality industries.
Date:    1 – 3 March 2012
Venue:  Bali International Convention Centre
             Nusa Dua – Bali, Indonesia

Why visit us? Simply because you will have the opportunity to meet us in person as we have an excellent track record of introducing new to market product launches. You will have the most time efficient forum with us to explore our state of the art, top quality products, innovations and developments in Kitchen, Food & Beverage market. We look forward to seeing you at the exhibition!

FHT Bali 2012 Exhibition

Be Amazed with Potato Curl

Making Potato Curl, Say Goodbye to French Fries

CuRLieS your fries easily with Potato Curl & say ByE-ByE to French Fries! Do you want to change plain potato into a full of FUN and tasty snack in just 10 seconds ? Look no further because we want you to TRY out our newest product offering, meet Chefer “POTATO CURL” ! The revolutionary and FUN way to eat potatoes !

Transforming an ordinary potato into Potato Curl is as easy as 1-2-3! Imagine your own hand-made creation of beautiful and precise curl, spiral cuts of potatoes. Potato Curl is designed with perfection of precision and quality, equipped with the best Swiss-engineered slicing disc blade that is ground, hardened, leathered and hand polished to razor sharpness using only the finest quality stainless steel material.

Potato Curl Machine

Potato Curl will be no doubt the most popular street snack sold around the world today. We already have happy customers proven around the world including children because Potato Curl is fUN and ExCiTiNG! Find out more today about Chefer Potato Curl from us. Contact us now to grab your Potato Curl machine and start your own business today!

Children Love Potato Curl, We Love Potato Curl, Say Goodbye to French Fries

An Introduction to Hotel Engineering

Hotel Engineering, Building Engineering, Hotel Construction, Property Engineering

The following information is intended to provide a cursory overview of hotel engineering with the hope that it will give you an enlightened sense of perspective.

The role and mandate of any property engineering department is the protection of the building owner’s assets; the structure from the façade or building envelope, to the integrity of the floors, walls, ceilings and all of the furniture, fixtures, and equipment (FF&E) contained therein. This includes the electrical transformers and the distribution throughout, the domestic water distribution and sewage, the heating-ventilation-air conditioning system (HVAC), the fire alarm system and fire safety components, the vertical transportation system (elevators), the property surroundings like parking, landscaping and pest control, utility management such as electrical, gas, steam and water, kitchen and laundry equipment, lighting and sound systems and on and on.

Hotel Lobby, Hotel Guest Lobby, Hotel Furniture, Bellman Equipment

Hotels are much more extensive and demanding than any standard properties. The engineering department has the responsibility for everything in the building as well. Depending on the organisational structure of the hotel, some elements are assigned to other departments. The Security or Loss Prevention department may take on the task of fire systems but ultimately this is the responsibility of the engineering department as the building operators to monitor for regulatory compliance.

Hotel Kitchen, Busy Kitchen, Kitchen Equipments, Chefs, Commercial Kitchen

Hotels have often been given the analogy of a cruise ship or a hospital in that the operation is 24 x 7. Twenty-four hours a day and seven days a week. When guests are sound asleep, the systems of the building continue to operate. The heating and ventilation units keep running, the domestic hot water is being heated, the laundry may be operating, the night cleaners making their rounds, desk clerks and night auditors all doing what they have to do. Behind the scenes, there is a flurry of activities, and everything has to work so that everyone can perform their functions and the guests are safe and comfortable.

Hotel Room, In Room Service, Housekeeping Department, Hotel Guest Room

Without minimising the contribution of other departments, of which there may be as many as ten or more, the bottom line is if there is no engineering department there is no hotel. Take away those services like hot water or elevators, heating or cooling, electricity, kitchen equipment, laundry equipment, hotel articles, etc. you simply would have no customers. When everything is working the next most significant department of course is housekeeping whose efforts keep the property clean and attractive, ensuring guests comfort in their rooms. Removing a restaurant from the system will not close a hotel, or closing the bar or lounge will not cause a hotel to cease operations. Again, all departments should contribute to a seamless operation where guest comfort, safety and satisfaction are paramount.

Ellane Chefer is your One Stop Source for all Hotel, Motel, Venue, Function, Ballroom and Restaurant needs. Now you can confidently buy from us and save more than ever. Because of our unique business model, you are buying direct from the factory. No middlemen, no expensive warehousing and small overheads means we can pass the savings on to you.