THERMO-KOOL BLOG

Labor Savings

Maximize Labor Savings in School Foodservice

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...

The Chill Zone

The Chill Zone: Mark Fogarty

Welcome to the Chill Zone! This month we're talking to Mark Fogarty, our National Sales Manager.

Food Waste

Food Waste in the Foodservice Industry

Food waste is a big issue everywhere, especially in the foodservice industry. Having a reliable refrigeration monitoring system can help.

The Chill Zone

The Chill Zone: Jacob Ledet

Welcome to the Chill Zone! This month we're talking to Jacob Ledet, one of our Sales Drafters who works to fulfill drawing requests on quotes.

Blast Chiller

Preparing Your Menu Safely For Fall

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 Chill Zone

The Chill Zone: Michael Nixon

Welcome to the Chill Zone! This month we're talking to Michael Nixon, one of the Team Leaders here at Thermo-Kool.

The Chill Zone

The Chill Zone: Melissa Harrison

Welcome to the Chill Zone! This month we're talking to Melissa Harrison, our Supervisor of the Inside Sales Team.

The Chill Zone

The Chill Zone: Bud McKee

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.

Blast Chiller

How Blast Chillers Can Help Summer Events

Summer brings holidays and outdoor events. Commercial kitchens that use a blast chiller save time, labor, and money while also keeping customers...

The Chill Zone

The Chill Zone: Lisa Hinton

Welcome to the Chill Zone! We're introducing our employees, who make our company special. So meet Lisa Hinton, our Executive Specialist/IT/Marketing...

Walk-In Freezer

Walk-Ins That Withstand the Test of Time

While there are different products that serve specific functions, one thing is a universal need for any customer. Choosing durable walk-ins is vital.

Blast Chiller

Tips To Having A Successful Brunch Program

Brunch has become a staple of American cuisine. Discover how businesses can do brunch easier with blast chillers and shock freezers to help.

Blast Chiller

Who Knew You Could Blast Chill . . .

Blast chillers are great for desserts but think about other items you can blast chill in your commercial kitchen to increase production and profits.

Blast Chiller

What Is An Integrated Blast Chiller?

Thermo-Kool's integrated blast chillers help maintain the quality of food, increase shelf life, and helps keep food out of the danger zone.

Blast Chiller

Blast Chilling For Pizza Operations

Using a Thermo-Kool blast chiller for our pizza operation can help store ingredients safely and prevent food waste.

Shock Freezer

3 Reasons Bakeries Should Use Shock Freezers

Whether baked goods are raw or partially cooked, using shock freezing methods can provide a range of benefits for bakeries that will increase...

Food Waste

Ways to Reduce Food Waste in Schools

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...

Blast Chiller

How a Blast Chiller Can Help Reduce Food Waste

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....

Holiday Frozen Treats with Thermo-Kool

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...

Blast Chiller

Uncovering the Dangers of Frost Buildup

In this blog, we will examine the cause of frost buildup in commercial freezers and how this costly and undesirable effect can be eliminated.

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