What Types of Commercial Refrigerators and Freezers are Needed for Your Small Business?
A commercial refrigerator means a unit of commercial refrigeration equipment in which all refrigerated compartments in the unit are capable of operating at or above 32oF. On the other hand, a commercial freezer is a refrigeration equipment unit in which all refrigerated compartments are capable of operating at or below 32oF. Some commercial size refrigerator, they incorporate two or more refrigerated compartments where at least one compartment is capable of operating at or above 32oF and the other compartment operating below 32oF.
Key Features for Commercial Refrigerators and Freezers
- Capacity: Your fridge needs to provide enough space to meet the storage requirements for your shop or kitchen. Check on the Net capacity of the fridge. A small refrigerator may lead to the risk of food wastage whereas too big a fridge increases your running costs.
- Size: As much as a large fridge is important, ensure the commercial fridge is going to fit in the anticipated area. Commercial refrigerators come in varying sizes.
- Defrosting: An automatic defrost system is an important factor in commercial refrigeration. Over time, the inside of a fridge can accumulate ice, hence reducing performance. Defrosting system can be programmed to kick in when required.
- Efficiency: Energy-efficient commercial refrigerators and freezers lower the cost to run them. Polyurethane foam provides excellent insulation properties allowing food and drinks to stay colder for longer while using less energy.
- Correct climate rating: Your fridge should be matched to the immediate climate conditions to keep your stock constantly cool. General climate requires a class 4 or medium-duty fridge while temperatures above 32oC need a class 5 fridge.
- Self-closing doors: This is a must for all commercial fridges. They help to save energy. Pedal opening doors prove to be more hygienic. The doors can either be pass-thru doors or swinging doors.
Common Commercial Size Refrigerators Available on The Market
- Reach-In units: They are widely used in most establishments such as fast-food chains, cafeteria kitchens, and fine dining restaurants. They feature shallow shelves for storing prepared/plated meat, poultry, fish, sauces, garnishes, and condiments. They are usually upright and can feature one to four doors.
- Worktop commercial refrigerators: They feature a workspace on top and refrigerated storage underneath.
- Walk-in units: They are refrigerated rooms with plenty of space for bulk storage. You can easily move around the refrigeration space to access raw ingredients easily.
- Merchandisers: They are common in stores. They are usually available with glass doors to allow customers to look at the product inside the unit.
- Display cases: They keep perishable pastries, cakes, and packaged foods cool. They can also be used to cool down meat and cheese.
- Undercounter refrigerator: It can be used to store small ingredients for food preparation and plating. Also, it can be used to hold drinks at a restaurant bar.
Conclusion
Commercial refrigerators are vital assets in most businesses as they provide the appropriate temperature for various foods and beverages. Glass doors provide a clear view of the product in the unit while stainless door provides more insulation for energy efficiency.
