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Commercial Refrigeration Vs Residential Units: What’s the Difference?

At a given time, your home refrigerator probably holds enough food to feed you and your family for about a week. A restaurant refrigerator, on the other hand, has to be stocked every day with enough food to keep a dining room full of paid customers happy, with surplus stock just in case. That’s why restaurant kitchens need commercial refrigeration units rather than standard residential fridge models.

But what’s the difference between the two? Aside from the sheer volume of food that has to be stored inside, commercial refrigerators have several advantages that help them meet the high performance expectations in a restaurant setting. Whether you’re a homeowner or a business owner, when your fridge breaks down, you want to hire the right person to fix it-and for a commercial model, you’ll need a repair technician with the training, licensing, and specialized experience to get the job done right.

Size and Layout

It may seem obvious, but commercial fridges must be significantly larger than residential models, which are usually designed to be as sleek and unobtrusive as possible in a home kitchen. Additionally, while residential fridge models often feature an array of shelves and drawers to separate food, commercial models tend to be utilitarian inside: two to four shelves designed for easy food access and stacking. A home unit might have an attached freezer, ice maker, and water dispenser, while in commercial kitchens, those are often separate appliances.

Cooling Power

Commercial refrigeration systems are much more powerful than standard models. This is in part because they’re larger and must cool more food at once. Additionally, in a restaurant setting, there are health department codes related to the temperature at which food must be stored. A commercial fridge must keep food at a consistent temperature so that all food that goes out of the kitchen is safe for customers to eat. Note that residential fridge models are often more energy-efficient than commercial units; in order to produce consistent cooling in a large space, a commercial fridge must run constantly.

Aesthetics

Residential fridges can come in a variety of shapes, sizes, and materials. You can choose a colored exterior, a plastic finish, or a shiny metal surface, depending on your kitchen decor. With commercial refrigerators, however, aesthetics aren’t really a consideration. Most commercial units have a stainless steel exterior for ease of cleaning. There are fewer size and shape options, as well, because in a commercial kitchen, form matters less than function.

Repair Considerations

Because of these differences between residential and commercial refrigerators, not all refrigerator repair technicians will take both house and business calls. In general, it’s always a good idea to ensure that the appliance repair professional you hire has experience or training to work on your specific unit, and this is even more vital in a commercial setting. Delayed or improper refrigerator repairs in a restaurant kitchen can shut down the business or make patrons ill, resulting in a loss of income and possible fines from the health department. If you have a commercial refrigeration unit that’s not pulling its weight, don’t trust your appliance’s health to a technician who’s under-qualified. Call someone with experience in commercial appliance repair.

The Lobster’s Tale: Through the Eyes of a Cape Cod Lobsterman?

Once upon a time if Cape Codders wanted a grand lobster feast they merely walked

down to the shore, waded in and plucked all they could carry by the armload. In

fact, the Pilgrim Miles Standish reported that, after a good nor’easter, lobsters could

be found in piles eighteen inches deep at the water’s edge and gathered without

anyone even getting their toes wet.

Homarus Americanus, alternatively known as the New England, Maine, or Atlantic

lobster, once thrived in such profundity here on Cape Cod that the colonists actually

used them, not as food, but as fertilizer for their crops or as bait for their fish

hooks. As sustenance, lobster was little more than “poverty food,” fit only for

feeding indentured servants, slaves, children or cows, in that order. Here in

Massachusetts, the servants did finally rebel and won an amendment to their

contracts- No longer would they be forced to eat lobster more than three times a

week.

Today of course, the lobster ranks as the king of all summer foods, more a

celebration than a meal. For lobster-lovers a lazy summer day baking at the beach

is merely prelude to the height of indulgence- tying on the lobster bib, unwrapping

the special forks, picks, and claw-cracker, and consulting the place mat with its

numbers outlining, step-by-step, how to dismember your lobster to extract its full

contents.

We New Englanders so love the lobster that Logan Airport has its own lobster pool,

whose feisty inhabitants wait to be shipped to all points of the globe by air express.

It was not always so. In fact there is little about the history of this pugnacious

crustacean that would predict its exclusive rise to popularity in the American diet

today.

The History

On a journey to the Cape guided by Squanto on September 18, 1621, Miles Standish

was struck by the omnipresent hordes of lobsters. He found “savages seeking

lobsters” in Barnstable, and, at daybreak the following morning in Nauset Harbor, he

moved to acquire some of his own:

“There we found many lobsters that had been gathered together by the savages,

which we made ready under a cliff. The captain set two sentinels behind the cliff to

the landward to secure the shallop, and taking a guide with him and four of our

company, went to seek the inhabitants; where they met a woman coming for her

lobsters, they told her of them, and contented her for them.”

The potential for the creature in the American diet was noted not only here on Cape

Cod, of course, but all along the New England coast. In June 1605 Captain George

Waymouth, on a trip to Maine, was also struck by the teeming populations of

American Lobster, a close cousin to the smaller Spiny lobster of Europe:

“And towards night we drew with a small net of twenty fathoms very nigh the shore;

we got about thirty very good and great lobsters… which I omit not to report,

because it sheweth how great a profit the fishing would be.”

Nevertheless, lobstering as an industry began, not in Maine, but right here on Cape

Cod. Populations were so high that the typical lobster went for a mere two or three

cents each. In fact, lobstermen on Monomoy’s Whitewash Village are said to have

made a decent living at a penny apiece. The crustaceans grew to such size that they

were often reported up to five and six feet long in the markets of Boston. One

gargantua reached a weight of nearly forty-five pounds.

Unlike other kinds of fish, lobster must be shipped alive. Uncooked dead lobsters

develop poisonous toxins that will sicken or possibly kill anyone who eats them.

Therefore the lobster industry, as we know it today, did not become possible until

the early nineteenth century with the development of lobster smacks, sailing vessels

with seawater tanks in their hold. By 1840 Provincetown had five of these smacks

devoted full-time to shipping lobsters between the Cape and New York City. The

industry was given further boosts by the development of canning factories in New

England in the 1840s, and also by the coming of the railroad and improved methods

of preserving food with ice.

Cape Cod initially provided all of the lobsters for the inland urban markets, but, by

the Civil War, populations had been fished so low that buyers turned to the waters

of Maine to fulfill demand. As lobstering became a tireless and full-fledged New

England industry, regulations were similarly enacted to restrict the size and season

of the catch, and populations for the last century have remained remarkably stable.

Cape Cod Today

At Chatham Harbor on a shimmering summer day, with little wind and no sea

running, the picturesque view of lobstermen tending their colorful pots close to

shore conjures up an ideal way of life. Even within the fishing industry itself,

lobstering is enviously referred to by fellow longliners and gillnetters as an easy

“gentleman” fishery.

“Well, we are lucky here in Chatham,” says 30 year-old Chatham native and

lobsterman Ben Bergquist. “A lot of the best fishing is just 8 miles from shore and,

generally all over the Cape, we have very good lobster habitat with good bottom —

all within twenty-five miles. It is a fun fishery when it’s good, but it’s like anything

else– when it’s not going well, it’s absolutely miserable, and persistence counts for

everything. Everybody who makes money from the ocean has to work to make that

money. It’s all up to you if you want to get out of bed in the morning and work or

not, no matter what the fishery, and lobstering is no different.”

In a fishery plagued annually by predictions of crashing lobster stocks, Bergquist,

who began helping his father at the age of eight and took over the boat, the Benjo,

in 1996, says that for himself every year has gotten better. Though he has a

Bachelors degree in Environmental Science and the option for a more traditional

career on-shore, he sees a strong future for himself in lobstering.

With a young wife, two daughters aged one and four, a mortgage, and a sizeable

investment in gear, he has found that hard work and perseverance has paid off just

like any other business.

“Well, for sure, the successful days are averaged by an equal amount of hard-luck.

Everything’s trial and error, and every year’s different. You can never count on the

same things happening twice. But at the end of the year it all comes out in the wash.

Last year August was great and July was not, but that’s not always true. They

(lobsters) were just nowhere to be found in July. And overall we caught them deeper

than normal because, for some reason, I think the water was warmer deeper than in

shoal water. Once it gets colder, they either hibernate or take off. Water temperature

has everything to do with it, and that varies throughout the year and from year to

year.”

Thus, in order to survive, lobstermen cannot afford to mindlessly return to the same

grounds that were successful in the previous year. They must constantly update

their information by learning the lobster’s habits and appetites well enough to

outsmart him.

Ben’s work-day actually begins the previous night when he checks the weather. If

the fierceness of the wind and waves prohibits actual fishing, he’ll stay on shore,

building or repairing traps, working on his boat, or hunting for bait, something of

which he never has enough.

“I get bait from four or five different boats and some from the markets. Codfish

heads or racks seem to work best. We also use bass, bluefish, flounder, swordfish,

tuna. Any scraps at all will work. It’s amazing how good lobsters taste with their

diet, that something that will eat essentially any garbage in the ocean, can taste so

good. I have a freezer so I can stockpile the bait, but it is a real pain for sure.”

His sternman Chris Nash, also of Chatham, not only helps on the water with hauling,

rebaiting the traps and sorting the catch, but also with the tedious and ongoing

shore duties.

“Chris and I alternate days on getting the bait, so it works out — but it is time-

consuming. A tote of bait costs three dollars, and you can bait 30 traps with that.

It’s relatively cheap, but I’ve got 800 traps and that’s a lot of bait. We start fishing in

April and we’re done in December, but the rest of the year we spend doing gear

work, building new traps and fixing old ones. I still work with wooden traps, even

though I’d rather fish wire. The maintenance is easier, but they don’t seem to catch

as much — so seventy-five percent of my strings are still wood.”

Lobsters in the wild are every bit as pugnacious as they look and are notoriously

cannibalistic, so Bergquist neutralizes the larger ‘crusher’ claw and the smaller

‘ripper’ claw with tight rubber bands. He prefers the bands (introduced in 1951)

because they do not pierce the meat of the lobsters claws like plugs, and thus

provide a more handsome lobster in the market.

“They’re very aggressive, especially egg-bearing females, or males fighting over

food or females. Eggers will really eat everything down to empty shells and attack

everything in sight.”

Fuel is the lobsterman’s biggest expense , and then there is the gear investment.

Losing a string of traps to a storm or having a line cut by a passing propeller are

considered outright losses. There is no such thing as insurance for a lobster trap,

and, at fifty dollars a trap, a loss of an entire string is not cheap. A thirty percent

loss of pots per season is not uncommon.

Bergquist fishes 800 traps, hauling through it completely every 4 days. For a

lobsterman, he says, there is always that fragile moment of suspense when the

incoming trap breaks the surface and the lobsters are either there or not there.?

“Sometimes all you see is a big orange glow coming up and the trap will be just

completely filled, and that’s real exciting to see that many in the trap. I had one

where there was a big 12-pounder, not able to fit, but he had stuck one claw into

the trap and, when I hauled him up, he was hanging onto the bait bag with

everything he had. I almost went overboard trying to grab him. (Scenes from

Lobstering on the Benjo with Ben Bergquist can be seen at http://

http://www.MooncusserFilms.com)

But my worst day lobstering was the first day I ever hauled as a captain. I couldn’t

find any of my pots. At first I thought that everything was gone, it was so foggy and

rainy. So I just drove blindly around in circles, looking and looking. Finally I found a

buoy and realized that my LORAN was mis-set. I turned it off, then back on, and we

were back on track. The day was salvageable, but it sure didn’t start off too special.

And I have days where I come back with only 40 pounds. Those are never good days

but, like I said, it works out.”

Bergquist’s boat, the Benjo, has a seawater tank in the hold that is maintained by a

pump that circulates oxygen in the same way as a household fish tank. This is

where the lobsters are kept alive and fresh until delivery to the lobster pools of fish

markets on shore, and it’s the real key to their freshness.

“If you’re buying a lobster, it’s either alive or dead, and if it’s alive, it’s fresh. Sure,

it’s kind of neat to buy them right off the boat, but any market on the Cape should

be the same. I sell mine to Nickerson Fish & Lobster, which is right on the pier, five

feet from where I land. You might say that’s fresh.”

While unloading at the Chatham pier, Bergquist is often approached by those on the

upper observation deck seeking what they perceive as a fresher alternative to the

restaurant or market lobster pool.

“People ask me, ‘Will you sell me some lobsters?’ and I say, ‘Sure, what do you

want?’ I give them a lower price than they will pay in the market, but a higher price

than I will get. A lot of time people will be so shocked that I said ‘yes’, they’ll get all

jammed up about it. They don’t know what they want exactly or they bicker, and I

don’t end up selling to them.

And I also get calls from friends, ‘Ben, I’m having a party and I need 20 lobsters!’

But it’s not a big part of my income. I could have a tank at my house and a big sign

that said “LOBSTERS,” but when I get in, I’d just as soon be done with it.

The majority of Bergquist’s lobsters are eaten right here on the Cape, but his father

once shipped internationally to Scandinavia in large quantity, driving right onto the

runway of the airport with the good hard-shell lobsters packed in sturdy Styrofoam

boxes. That sort of thing is still big business here on the Cape, with a host of mail-

order and dot com companies willing to air ship lobsters alive and kicking to your

door, complete with Cape Cod seaweed, clams, and corn and potatoes.

According to Bergquist, the best way to keep a lobster alive is right in your

refrigerator or on ice in a cooler — anywhere cool and wet so long as the lobster is

not sitting in freshwater, where it will drown. To cook them, Bergquist recommends

steaming or grilling, not boiling, them. The right amount of time, which depends on

their size, should never exceed twenty or thirty minutes.

“Head first or tail first it doesn’t matter. My wife doesn’t like to be in the room either

way. I like butter, and cocktail sauce is good too. I’m a Cape Codder. I eat it with

butter, and beer — that’s really the key ingredient.”

Lobster-lovers are concerned, of course, not only with freshness but with price, and

Bergquist is visibly uncomfortable when talking prices, “I get about seven bucks a

pound, so a 21-pounder, the largest I’ve ever seen, would get about a $140. I’ve

never had one in a restaurant. I hardly ever pay attention to restaurant prices. I get

$5.50 for a select lobster and that same lobster might go for $30. But wholesalers

have a lot to deal with — lobsters that nobody wants, or fatalities.”

He is careful to point out that, though he feels prices are fair to the lobstermen, it’s

no get-rich-quick scheme. Lobstering is good steady income in a fishery that is

unpredictable at best.

“You can make a whole year’s pay in 3 months, but it goes the other way too. If you

can deal with that fluctuation mentally, you’ll be fine, but you have to like it to do it.

There are brutally cold mornings and times when the fish just aren’t there, and you

make the best of it. If the government lets me fish, I think it’s possible to fish the

rest of my life. I’d like to go another ten years for sure, I know that much. But I hope

by then everything’s paid for and I can get out if I want.”

The number of lobstermen on Cape Cod has dropped steadily from a high of 1,865

in 1988 to around 1,500 today. But nearly every town on the Cape, from Sandwich

to Provincetown, still supports men like Ben Berquist, from whom you can land your

own cooler full of lobsters, bypassing the restaurant and market pools altogether.

“In the summer I get in between one and four in the afternoon,” says Berquist,

adding quickly, “Then again, in the fall we can be in by noontime. It’s really tough to

pinpoint.”

So it may be that if you can intercept a lobsterman, in his uncertain daily round here

on Cape Cod, you have learned something of the lobster himself. For the

lobsterman, like his quarry, takes some hunting, a bit of planning, and a touch of

luck to catch.