Commercial Refrigerators

Find the Perfect Commercial Refrigerator

Outfitting your kitchen with the best possible commercial refrigerator will drastically boost efficiency and also help improve the quality of your food. Looking into online reviews can be the success of different top brands is crucial before you make your purchase. These will give you some insight into how other restaurateurs feel about certain makes and models. You should also look into the types of warranties the best refrigerator brands offer.

It's important your new commercial refrigerator is perfectly suited for your kitchen operation. The point is to help streamline day-to-day functionality. Your menu will have a big impact on the type of refrigerator you need. You should probably consider a freezer/refrigerator combo. You'll also need to consider the size of your kitchen staff.

Before investing in a new unit, make sure you measure your kitchen space to ensure it's not going to cause a problem. Don't forget to take doors into consideration, as your staff will need to open them often throughout each shift. You also need to think about where the new unit will live in your kitchen.

Types of Commercial Refrigeration

Single Door Reach-In Refrigerators and Freezers: Located next to final production line / at cooking area, store portions of prepared meats, or produce, restock from walk-in cooler or freezer weekly or as needed

Multiple Door Reach-In Refrigerators and Freezers: Located inside / at prep area, Store prepared items in bulk, like pans of seasoned meat, fish, or produce, and packages of sauces and dressings, for use throughout the week, restock from walk-in cooler or freezer weekly or as needed

Roll-In Refrigerators and Freezers: Located inside / at prep area, Empty cavity accommodates roll-in rack(s), Perfect for buffets and catered events, great for prepping food in advance and keeping it fresh before service

Pass-Through Refrigerators and Freezers: Located in between kitchen prep areas and service / stocking stations, accessible from both sides of the unit for better efficiency, Come in 1, 2, and 3 section designs, Great for high volume establishments such as schools, buffets, and healthcare facilities

Walk-In Coolers and Freezers: Located outside / at receiving area: Store crates of bulk ingredients, produce, poultry, meat, fish, etc., Receive deliveries directly into walk-in for less traffic in kitchen, Ideal for kitchens with a lot of fresh/frozen stock

Undercounter Refrigerators and Freezers: Placed conveniently in prep area for quick-access, saves on floor space by fitting underneath counters, ideal for pizzerias, sandwich shops, and catering businesses.

Condenser location

The condensing component on any refrigeration system keeps your food cold. Typically, condenser location is top-mount or bottom mount (mount refers to where the condenser is located in the refrigerator). Each have their advantages and disadvantages given a variety of settings.

Bottom-mount units are often chosen for their greater ease of cleaning and maintenance, better accessibility to food stock, and lower strain on the unit in hotter conditions.

Top-mount configurations are often preferred because they don’t trap as much dust and debris, and they don’t blow hot air into the cabinet when the doors are opened. There are pros and cons to both setups, so you should weigh the options and decide which is better for your business.