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.
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