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Commercial refrigeration equipment plays a major role in the catering business, from cooling to freezing, refrigeration is important in any task in the kitchen. Not only does it keep ingredients and food fresh, it also stores all the basic ingredients you use every day. So, how do you choose the best commercial refrigerator for your business? Our commercial refrigerator buying guide will introduce you to various types of equipment, features, configurations, and more.
There are many types of commercial refrigerators with many functions and sizes. Each type of commercial refrigerator serves a specific purpose, so after understanding your kitchen needs, you can determine which refrigerator to choose from.
Different restaurants and commercial kitchens can use a wide variety of refrigeration equipment to cool beverages and preserve ingredients. The following are the common types of commercial refrigerators on the market.
Commercial walk-in refrigerators provide commercial restaurants with ample refrigeration space and are ideal for the supply of ingredients for large catering operations. Walk-in refrigerators can vary greatly in size, from small pods to large, room-sized combis. Thanks to the ample space, you can store a large number of bulk items outside or in your receiving area.
Often restaurants will place this type of walk-in refrigerator near the reception area, where fresh food is served. This location allows restaurant staff to quickly transport bulk ingredients to the walk-in refrigerator without spending a lot of unnecessary time. Centralized storage can reduce the time of organizing and transporting ingredients.
Used to store boxes of food, ingredients, agricultural products, etc.
A reach-in refrigerator is not one large storage space like a walk-in refrigerator. It usually consists of one, two or three sections separated into several different partitions. Reach-in refrigerators are similar to large home refrigerators, but have better ice-making capabilities and more storage space. The reach-in refrigerator has multiple doors made of stainless steel, and the doors are designed to be hinged for easy opening and closing. There are rows of shelves inside the door, which increases the space utilization of the refrigerator.
The entire body of the reach-in refrigerator is made of stainless steel, which has a unique metallic luster and is easy to clean. Most refrigerators are also equipped with rolling casters for easy movement, so you can adjust the standing position at any time to follow your tasks. Use sturdy metal doors to keep cool air in and minimize temperature loss.
Reach-in refrigerators are used to store your kitchen's most important, day-of meals for faster prep and service times.
Used for - prepared or plated food, condiments, decorations, etc.
This commercial refrigerator features a smooth top countertop that can be used for kitchen preparation tasks such as handling ingredients and kneading dough; underneath is a refrigerated storage space that can be used to cool all ingredients for easy access while making food. This type of refrigerated prep station is commonly found in pizza parlors, bakeries, and more.
Used for - storing ingredients, ingredients, kitchen preparation tasks, etc.
Undercounter refrigerators are similar to refrigerated prep tables in that they have a refrigerated space underneath and some also have a freezer compartment, but they do not have a top prep surface dedicated to kitchen tasks. It allows for easy access to ingredients and is usually placed under the kitchen counter or preparation table. This type of commercial refrigerator is compact and perfect for food trucks and concession stands. And when space is limited, the undercounter refrigerator achieves its functionality.
Used for - packaging and refrigeration of food, ingredients and beverages, etc.
The appearance of the back bar refrigerator is similar to that of the undercounter refrigerator, but the difference lies in the material of the door. The door of the under-counter refrigerator is mainly made of metal, while the bar refrigerator uses a glass door to facilitate the bartender to clearly identify the alcohol or beverage required.
Bars often use this equipment to chill a variety of beverages including wine, soda, bottled and canned beer. Most bar options feature two or three-section models, but there are also models that use a single section or four sections.
Used for - refrigerating alcohol, soda, beverages, etc.
Many food service industries are keen on using this type of equipment to display merchandise. The product display cabinets use glass doors to facilitate customers to see all the products and pick up what they want. There are multiple compartments inside the product display cabinet, allowing you to place products according to different categories so that customers can see them at a glance.
Used for - placing drinks and other products that need to be refrigerated
From the types of commercial refrigerators above, we can see several types of doors, including pass-through doors, swing doors, and doors made of different materials, each with their own characteristics and functions.
Pass-through door - This type of door is often found on walk-in refrigerators and is designed to allow staff to enter the refrigerator simultaneously and has a large space for convenient storage of large bulk items.
Swing Doors - Swing doors are similar to the doors of household refrigerators. They swing outward to facilitate loading, unloading and placement of ingredients.
Glass door - The glass door of this commercial refrigerator is usually two-way transparent, which allows customers to clearly view and purchase the products they want. This means staff and customers don't have to keep the door open to see what products are available, reducing energy losses.
Stainless steel door - it has a solid structure, its own characteristics can prevent rust and corrosion, and can provide more thermal insulation material, making the product cooler and the equipment more energy-saving.
Regular cleaning and maintenance ensure that refrigeration equipment remains energy efficient and products stay cool. No matter which type of commercial refrigerator you choose, complete the following measures to keep your item running optimally:
Wipe the interior - You'll need to wipe down the interior shelves and walls weekly or every once in a while using a soft cloth, warm water, and a manufacturer-approved cleaner.
NOTE: Before cleaning, you must unplug the power supply, remove all products and store them in other refrigerated equipment.
Wipe the exterior - Stainless steel's surface is prone to fingerprints and smudges, so you'll want to wipe the exterior down weekly with a soft cloth, warm water, and an available detergent.
NOTE: Never use abrasives or chlorine-containing cleaners on stainless steel surfaces.
Clean the condensing coil - In commercial kitchens, the condenser coils can collect a lot of dirt or grease, so you should clean them every three months using a cleaning brush or vacuum cleaner.
Check the gasket - it is easy for stains and mold to grow on the gasket of the refrigerator. To protect the food safety of the product, you should check the door gasket at least once a month and wipe it with a damp cloth to keep it clean. If any wear, cracks or cracks are found, replace them promptly.
Carefully choose the model that suits you based on your business type and the functions of the commercial refrigerator to ensure that you can make full use of the commercial refrigerator and increase your return on investment.
