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My walk-in cooler went down during the Friday dinner rush at The Blue Heron
The compressor gave out around 6 PM last week, and we had about $1200 worth of protein on the line. I had to scramble, moving everything into the backup reach-in units and borrowing some space from the restaurant next door. Has anyone else had a major equipment failure mid-service and how did you handle the food safety side?
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hernandez.brooke7mo ago
$1200 of protein is a SCARY amount to lose, and @the_hannah is right about temps.
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the_hannah7mo ago
That's a nightmare scenario for food temps.
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anderson.jason7mo ago
Actually, the real nightmare is losing that much product from a simple power flicker. Most coolers only hold safe temps for about four hours if the door stays shut. A lot of places don't realize their insurance might cover that loss if they have a detailed log.
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