When keeping the customer in mind, VRF is an easy sell. The initial cost measured against the total life cycle, technology, energy efficiencies and overall benefits of the system make it a smart purchase.
Summary. 1  Use an empty ice chest to hold cooked meat at serving temperature. 2  Most barbecued meats refrigerate and reheat well. 3  Cooked meat can be refrigerated up to 4 days; otherwise it should be frozen. 4  Use a Foodsaver vacuum sealing machine or Ziploc freezer bags to portion meats before freezing.
For the food service industry, a few foods may be held for up to 12 hours, such as a soup du jour, or roasts held after cooking in a low temperature-high humidity oven, such as an Alto Shaamï£¨. However, food quality concerns usually limit the hot holding time for the vast majority of foods to 4 to 8 hours.