Duke University

May 10, 2014

Duke University’s Dietary Kitchen, Durham, North Carolina recently became the home of four uniquely designed Thermo-Kool combination walk-in coolers and freezers and an integrated multiple cabinet roll-in blast chiller. The 24’10” x 51’2-1/2” x 9’8” high combination pictured above included three Thermo-Kool walk-in coolers, two Thermo-Kool walk-in freezers and the integrated multiple cabinet roll-in blast chiller which is made up of two Thermo-Kool TK30BC-1 units. The photo was taken as the walk-in and blast chiller combination was being preassembled in the Thermo-Kool factory for a thorough quality control inspection prior to shipping. The design demonstrates Thermo-Kool’s flexibility in panel design and ability to manufacture in 1” panel increments which allowed the two TK30BC-1 roll-in blast chillers to be fully integrated into the combination walk-in cooler/freezer which ensured there was no additional space required for the blast chiller units and no wasted space at the job site. And every panel locked-in-place to avoid cutting and pasting in the field! The innovative multiple cabinet design allows each blast chiller cabinet to operate independently with its own controller and condensing unit for remarkable versatility and efficiency in the kitchen. The ability to activate each cabinet exclusively allows for a continuous flow of product from the ovens to the blast chillers and directly into the walk-in freezer where it can be stored for months.

Duke University

The Thermo-Kool walk-in freezers and blast chillers were designed with the DURA-FloorThermo-Kool’s heavy duty structural support floor which has the capability to withstand 12,000 lbs. per square foot of stationary floor load. The interior ceilings of the walk-in coolers and freezers are white smooth aluminum which along with the LED light fixtures provide maximum illumination on the inside. The interior of the two TK30BC-1 blast chillers is a mirrored finish 304 stainless steel. The entrance doors to the walk-in coolers and freezers were provided with 14” x 24” peep windows, 4” dial thermometers, thermostatically controlled door frame heaters, extended thresholds, 1/8” tread plate kickplates on the interior and exterior and 1/8” treadplate jambguards and wainscoat 48” high on the exterior. The cook’s cooler consisted of two sets of 23” x 72” glass doors with lights, shelving and warming cables. The entrance doors to the multiple compartment blast chiller is fully controlled by each unit’s electronic control system and includes 1/8” treadplate kickplates and jambguards 48” high on the exterior along with stainless steel custom exterior ramps. Each compartment of the multiple compartment blast chiller was provided with a stand-alone uniframe modular chiller system fully assembled with electrical power and refrigeration components, a control system based on the latest microcontroller technology, and a heated food probe and air probe to monitor the temperature and control the unit in the automatic mode.

Thermo-Kool Sales Supervisor, Melissa Harrison, worked on the project with the consultant team at Inman Foodservice Group, Nashville, Tennessee which included Billy Inman, Rick Palmer, Frank Flowers and John Caldwell along with Thermo-Kool Marketing Agent, Jim VanVleet with PMR, Inc., Thompsons Station, Tennessee. Thermo-Kool Customer Account Representative, Debbi Tisdale worked with the project manager on the project, Dan Wohlrab with Johnson-Lancaster and Associates, Clearwater, Florida and Thermo-Kool Marketing Agent, Lou Dellaporta with Eaton Marketing & Associates, Tallahassee, Florida.