Able to offer customizable walk-in coolers, Thermo-Kool can help foodservice businesses keep product cold in any configuration.
Preventative maintenance is crucial for ensuring the longevity and efficiency of your Thermo-Kool walk-in cooler.
As the weather gets hotter, hotels, restaurants and other venues are looking to impress guests. One easy way is to use blast chillers and shock...
We sat down with Thermo-Kool Customer Service Supervisor Shelby Bunkheila to learn a little more about his thoughts on the industry and the TV show...
School cafeterias have different needs than traditional foodservice businesses. That includes the refrigeration and walk-ins they use.
Blast chillers can help make batch cooking easier, helping with labor costs while also saving time in commercial kitchens.
The Chill Zone is back! We sat down with Morgan Morris, our Chain Account Supervisor, to find out a little more about her role at Thermo-Kool.
The restaurant labor shortage isn't improving. We take a look at how we got here and how blast chillers can help.
Many restaurants are taking calzones off the menu due to spoilage issues. We take a look at how having a blast chiller can help.
As a nation, we have a long way to go to improve our level of food waste. But using the Bluezone technology in conjunction with Thermo-Kool can help.
From groundbreaking flavors to a heightened emphasis on sustainability, the dining experience is becoming more dynamic and innovative than ever...
The Chill Zone is back! We sat down with receptionist Michaela Betts to learn a little more about her role at Thermo-Kool.
In every facet of our operations, innovation has been the guiding force, propelling us forward and setting the stage for a new era of excellence.
Thermo-Kool's Blast Chiller Selector Tool helps foodservice operators make buying decisions that decrease operating costs & ensure cooking...
Long lead times can mean months or longer to get the right equipment. With Thermo-Kool, that doesn't have to be the case with walk-in coolers.
Every walk-in cooler isn't built equally. Thermo-Kool's panel design ensures temperatures are kept level and are made for durability. Here's how.
Trends in foodservice come and go, so being on top of the ones that are destined to stay is important. We take a look at some for 2024 to be aware of.
With Bluezone by Middleby, your Thermo-Kool walk-in cooler helps preserve food in your commercial kitchen. See what your ROI would be with our...
Preventing mold before it happens can save foodservice businesses a lot of money. Having a Bluezone unit inside your Thermo-Kool walk-in makes it...
Using a blast chiller and a shocker freezer to help prepare holiday menus can help increase productivity and sales during the busiest time of year.
With Bluezone by Middleby, your Thermo-Kool walk-in cooler helps preserve food in your commercial kitchen. See what your ROI would be with our...
National Food Safety Awareness Month is here! Knowing food safety regulations, HACCP practices & food handling laws is vital to stop foodborne...
There are different ways to incorporate a blast chiller into an operation. In many cases, it depends on volume, space, layout, and other factors.
We understand how important walk-ins can be. That's why we've made ours easy to assembly and install with these essential tips.
Save energy & boost profits with Thermo-Kool blast chillers, engineered to prioritize eco-friendly solutions, reduce emissions & minimize food waste.
Keeping food preserved for longer is easier when combing a Thermo-Kool walk-in cooler with a Bluezone UV food preservation system.
Adhere to refrigeration regulations to serve safe food. Avoid penalties and legal battles with R448a blast chillers to make compliance easy and cut...
Let's take a closer look at warm-weather dining trends and some important considerations to help provide outdoor dining both efficiently and...
By reducing food waste, improving efficiency, and diversifying menu options while maintaining quality, pizza kitchens can increase their profits.
Now entering the Chill Zone. Meet Savannah Holifiel, Drafter at Thermo-Kool, who loves to help design refrigeration solutions & has a unique camping...
2022 was a great year for the Thermo-Kool team! Catch up on some of our most popular blogs that kept readers interested in our products and staff.
Safely preserving healthy meals for food banks to distribute to food pantries, soup kitchens, and shelters is an enormous responsibility. Are you...
New website, more FREE online resources! Taste test this first-of-its-kind digital tool for the commercial refrigeration industry with order tracking...
Food spoilage is an issue in every commercial kitchen. Learn a little more about how it happens and how Thermo-Kool can help prevent it.
Allison Ishlee has been in her role at Thermo-Kool for five years, quoting and processing orders for our walk-in coolers and freezers. Get to know...
Schools must make sure they do everything they can to reduce the cost of school lunches, and that means looking for opportunities to save money on...
Statistics show that approximately four out of every ten restaurant patrons want access to meal kits.
Welcome to the Chill Zone! This month we're talking to Mark Fogarty, our National Sales Manager.
Food waste is a big issue everywhere, especially in the foodservice industry. Having a reliable refrigeration monitoring system can help.
Planning for the holiday rush is important for foodservice businesses. Making sure your cold storage management is in line is even more important.
Fall foods are some of the most popular of the year. Foodservice businesses can safely prep and serve these menu items by using a blast chiller or...
The flooring you choose for your commercial walk-in cooler or freezer can impact many parts of your business.
Welcome to the Chill Zone! This month we're talking to Michael Nixon, one of the Team Leaders here at Thermo-Kool.
Find out more about our walk-in cooler installation at the new EnMarket Arena in Savannah, Georgia.
Welcome to the Chill Zone! This month we're talking to Melissa Harrison, our Supervisor of the Inside Sales Team.
Welcome to the Chill Zone, where we introduce you to the team members of Thermo-Kool. This month we're talking to Bud McKee of the Maintenance team.
Summer brings holidays and outdoor events. Commercial kitchens that use a blast chiller save time, labor, and money while also keeping customers...
Welcome to the Chill Zone! We're introducing our employees, who make our company special. So meet Lisa Hinton, our Executive Specialist/IT/Marketing...
A blast chiller can take ingredients, keep them fresh for longer amounts of time, and allow restaurant owners to expand the options significantly.
Keeping your walk-in freezer or cooler clean is imperative for the health of your customers. Here are some simple tips to make cleaning a little...
While there are different products that serve specific functions, one thing is a universal need for any customer. Choosing durable walk-ins is vital.
All walk-in coolers aren't created equally. Here's what to look for when purchasing a walk-in to make sure you get a quick ROI.
Brunch has become a staple of American cuisine. Discover how businesses can do brunch easier with blast chillers and shock freezers to help.
The only unit of its kind, the Thermo-Kool dual cavity blast chiller and shock freezer helps with productivity and labor in any commercial kitchen.
Using a blast chiller and shock freezer in your K-12 school cafeteria kitchen can help staff be more productive, saving time and money.
Use a blast chiller and shock freezer to help make your commercial kitchen's holiday baking quicker and easier.
Serving holiday leftovers is a great way to get customers to extend the holidays. Just make sure that you're doing it safely. A shock freezer can...
Not sure if a blast chiller is a right choice for your business? Here are 7 simple reasons why having a blast chiller can help your commercial...
What are a few ways blast chillers may be able to help you during a labor shortage?
How can you capture the freshness of seasonal flavors and have them ready to serve throughout the fall?
Thermo-Kool blast chillers and shock freezers not only help save money and reduce food waste but also increase customer satisfaction and food...
Blast chillers are great for desserts but think about other items you can blast chill in your commercial kitchen to increase production and profits.
The Covid pandemic also had impacts on the amount of food waste created, both good and bad.
Driven by technological advances, we now have the ability to take vine ripe or fresh-picked produce, as well as premium, pasture-raised proteins, and...
By integrating a chiller/shock freezing system into your existing cooler or freezer, you can extend the life of food and save on labor costs.
Thermo-Kool's integrated blast chillers help maintain the quality of food, increase shelf life, and helps keep food out of the danger zone.
Thermo-Kool's walk-in coolers and freezers offer a lot of beneficial capabilities, but like any cooling system in the summer, they need a little TLC...
Learn how schools can utilize reach-in blast chillers to confidently buy food for cheaper, bulk prices without the risk of wasting food.
Thermo-Kool's walk-in monitor system makes securing your cooler inventory easy and accessible around the clock.
Using a Thermo-Kool blast chiller for our pizza operation can help store ingredients safely and prevent food waste.
In some cases, blast chillers come with shock freezing capabilities. This gives operators the best of both worlds in a single unit. Others only...
Here are four simple service tips to help keep your Thermo-Kool blast chiller operating correctly.
Whether baked goods are raw or partially cooked, using shock freezing methods can provide a range of benefits for bakeries that will increase...
Blast chillers help prevent melting mishaps with your specialty chocolate creations and preserve flavors so your customers always receive top-quality...
Food waste numbers in schools are statistically sky-high, often resulting in such a large amount that it's difficult to keep up with and even harder...
According to the NRA, the eating and drinking place sector finished the year down nearly 2.5 million jobs when compared to pre-COVID employment...
One of the easiest ways to drop the quantity of food wasted in a restaurant or foodservice operations is to consider the benefits of blast chilling....
When considering the volumes of foods that need to be cooked and stored in a school district's central kitchen, blast chilling can be an efficient...
When we're young, we're always taught to find the safest room in the house if a tornado ever strikes, often a room on the interior of the building,...
In the spirit of the holiday season, we thought it'd be fun to share some of our favorite frozen holiday treats and spotlight some of our staff...
For restaurants, one of the largest expenses is almost always labor costs. One thing you might consider is adding a blast chiller or shock freezer.
Here are the benefits of blast chilling and shock freezing to help your commercial kitchen supply and store food safely during the holidays.
Believe it or not, there is some common ground between college football and walk-in coolers and freezers.
Here are five reasons ghost kitchens can benefit from a blast chiller. Read our latest blog to discover what they are.
In this blog, we will examine the cause of frost buildup in commercial freezers and how this costly and undesirable effect can be eliminated.
The Mississippi Aquarium had plans to expand its foodservice offering, so Thermo-Kool stepped in to help.
Of all the types of foodservice equipment, the one that might be gaining more popularity over the last decade is the blast chiller.
Nobody starts their day intending to be wasteful, but the truth is we can all do a little better when it comes to improving our waste game.
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