The Birth of The Refrigerator: How We All Ended Up With One This blog is part two of a two-part series from Memphis Ice about the beginning’s beginning of the refrigerator we all know and love. From ancient history to modern times, discover our ancestor’s fascinating journey to safe and sustainable cold storage. Missed part one? Click here to read …
The Birth of the Refrigerator: Where Do They Come From? The birth of refrigeration does not begin with the modern refrigerator. In fact, the appliance we use in our homes and businesses to keep things cold and frozen didn’t become a global household staple until around 100 years ago. Before the dawn of the fridge age, society had various natural …
Everest Slides to Safety with Built-in Glass Door Merchandiser Locks Besides keeping ice machines cold, your business bustling, and the drinks pouring, we care about our product’s safety and security—yes, even for refrigeration equipment! Lucky for you, Everest is ahead of the game. If you have a customer-facing sliding merchandiser, you can make it much more secure with a built-in …
The Memphis Ice Guide to Commercial Kitchen Refrigeration Cleanliness is next to godliness—most of the head chefs we know agree! Besides an immaculate floor for your Friday evening guests, a clean, functional, and safe kitchen behind the scenes is equally important for restaurants. High-quality refrigeration is a must for any food service, hospitality, or healthcare business of any size. Besides …
4 Key Considerations When Buying Commercial Refrigeration If you’re a business owner in the food industry, quality refrigeration is vital to your establishment. However, the price of refrigeration can be steep. Whether you’re buying your first piece of equipment or in need of an upgrade, it’s important to know what you’re looking for. To help you along the way, we’ve …
the scoop on ice bins tips on cleaning and maintaining your ice storage We’re not the first to say it and we won’t be the last: We’re living in a strange time right now. After serving the Mid-South for more than 35 years, it’s clear that we’ve never been in a situation quite like this one. However, while our current …
everest brings the age-old art of meat maturation back to the modern kitchen It’s probably happened before. You’re at a fancy steakhouse, perusing the menu when you come across an interesting option: a dry-aged cut of steak. It’s more expensive than the others, you notice, but why? You don’t inquire because you’re worried about being judged like that amateur across …
