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June 2017

A "Low Boy" By Any Other Name!

June 26, 2017 No comments

LowBoyLow-profile horizontal refrigerators and freezers go by a multitude of names, some of which tend to be regional. While many parts of the country call them a refrigerated equipment stand or simply a chef base, in the Midwest we often hear them referred to as a low boy. The term "low boy" is also used to refer to any low-profile refrigerator or freezer used in a commercial setting, including undercounters and worktop refrigerators. In fact, "low boy" can actually mean any refrigerator or freezer that is horizontal and low to the ground.

Restaurant Refrigeration Summer Maintenance Routines

June 23, 2017 1 comment

take care of your restaurant refrigeration before the heat of summer. Summer is tough on restaurant refrigeration equipment. As heat and humidity rises, ice machines, refrigerators, beverage dispensers, and even walk-in coolers and freezers all must work harder. Emergency repairs can be costly, not to mention the potential loss of perishables.A little preventative maintenance can minimize or prevent these costly breakdowns during the hottest of summer days.

Find the Perfect Jockey Box for Every Occasion

June 9, 2017 No comments

Jockey BoxWhen trying to find the perfect jockey box for your event, it's easy to get overwhelmed by the amount of options out there. These portable beer coolers vary on everything from number of taps, beer cooling type, and quality of materials.

Choosing the amount of taps you need should be relatively easy. If you occasionally enjoy tailgating and want to use a jockey box to dispense your favorite brew, one tap should probably be enough. If, on the other hand, you are going to a beer festival or other event where you are trying to showcase a number of different beers, the four-tap option would be perfect for you. It can also depend on your space options, as each additional tap means another keg you have to accommodate.

Prevent Ice Cube Contamination with a Saf-T-Scoop

June 8, 2017 No comments

Preventing Ice ContaminationIn a 2007 study by the Chicago Sun-Times, they found that almost 20% of the restaurants and hotel bars they tested in the Chicago area had high levels of fecal coliform in their ice. They also found that most of the ice bins that produced a positive result were ones that were used by waitstaff or were otherwise exposed.

Help ensure that this potentially hazardous contamination by waitstaff doesn’t occur at your restaurant or bar by purchasing a Saf-T-Scoop and Saf-T-Ice Scoop Caddy from Rapids Wholesale.

Crush your Summer Profits with a Commercial Snow Cone Machine

June 8, 2017 No comments

Commercial Snow Cone MachinesSummer is here, and that means soaring temperatures and customers eager to find a way to cool down. Make that decision a no-brainer for your customers by adding a commercial crushed ice maker to your restaurant, bar, or event booth.

The snow cone makers available at Rapids Wholesale come in two different styles, accommodating both business owners who want to blatantly advertise their machine, and those who want a maker that won’t take up much room behind-the-scenes.

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