Contractors Ask for More Start-Up Time

“To completely start up a standard 50,000-square-foot store, we need a month.” — Steve Tibbets, owner, T&O Refrigeration

New stores represent large investments, and food retailers are understandably anxious to open them to shoppers as soon as possible. But retailers who force their refrigeration contractors to rush the installation of complex refrigeration systems may be making a costly mistake.

That was the consensus of a group of contractors who met last fall to discuss refrigeration practices with a group of supermarket executives at the

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.