From large multi-deck coolers and pastry display cases to upright and under-counter refrigerators, specialized refrigeration equipment is essential to running a restaurant.
Commercial refrigerators are designed to maintain temperatures between 34°F and 40°F. The ability to hold food at specified temperatures, a compressor vent component, and stainless steel finishes are typical of restaurant refrigeration equipment.
Choosing the right refrigeration for your restaurant will keep your kitchen running smoothly as well as provide optimal food safety for your customers.
HOW TO CHOOSE THE RIGHT REFRIGERATION EQUIPMENT
Before you commit to purchasing any restaurant refrigeration equipment, you must first determine exactly what types of chillers and refrigerators you need.
The size of your restaurant and the type of food you serve will be the biggest deciding factors in choosing the right commercial refrigeration.
If your kitchen space is small, chances are you don’t have the space, or need, for a large walk-in cooler, so a roomy upright fridge should suffice. If you are serving a variety of pastries or cold drinks, you should consider choosing a specialty pastry display fridge or upright display fridge.
The frequency of your fresh produce deliveries will also determine what type of refrigeration equipment you need for your restaurant. For example, if you receive daily deliveries of fresh or refrigerated produce, you will need less refrigeration space than those who receive delivery once or twice a week.
WHAT ARE THE DIFFERENT TYPES OF RESTAURANT REFRIGERATION?
With many types of restaurant refrigeration available, it is important to choose the right type of cooler or refrigerator that is best suited for your commercial kitchen:
Upright Storage Fridges and Freezers – With less storage capacity than a walk-in freezer, an upright fridge is suitable for most restaurant kitchens. Available in a variety of sizes to suit your cooling requirements, an upright Gastronorm refrigerator requires less floor space than a walk-in or chest refrigerator, with the suitability for storing all fresh and perishable items. Ideal for use in hotel, restaurant, school or hospital canteens or anywhere that requires the unit to operate under the high temperatures of a busy kitchen while providing ample storage capacity, Gastronorm upright coolers are designed to operate at an ambient temperature of 43ºC, making them suitable for chilling meat.
Undercounter Fridges: Also known as refrigeration drawers, these high-capacity fridge cabinets are ideal for kitchens where space is at a premium. Depending on the size of your kitchen and your cooling needs, choose a two-, three-, or four-door undercounter cabinet cooler to store seafood, poultry, or meat.
Walk-In Fridges – With easy access and plenty of storage, walk-in fridges are the ideal refrigeration equipment for many restaurant kitchens. Suitable for all perishable and refrigerated items, a reach in the refrigerator should be located away from the heat of the restaurant’s ovens.
Refrigerated Prep Counters – Available for pizza or salad/sandwich preparation, this type of commercial refrigeration equipment should be located in the food preparation area of the restaurant kitchen. They usually include additional drawers under the table for additional refrigerated storage.
Display Fridges: Specially designed to keep products chilled at room temperature while on display in your restaurant, display fridges are ideal for pastries and desserts, as well as beverages. The glass counter protects fresh produce while maintaining an attractive display for your customers.
