Choosing a Commercial Refrigerator
A commercial refrigerator is opened dozens of times an hour in a hot kitchen, which is why a domestic fridge struggles there. Vertical reach-in units are the usual choice for restaurants and hotels: a 2 door model for a small café or cloud kitchen, a 4 door model when a whole day of prep has to be kept cold.
Before you order, decide
- Chiller or freezer: chillers hold roughly +2°C to +8°C for dairy, vegetables and prepared food; freezers run at around -18°C or below for meat and frozen stock.
- Solid or glass doors: solid doors hold temperature better; glass doors help staff find stock quickly or display drinks.
- Where it will stand: leave space around the condenser for air to flow. A unit squeezed next to a tandoor or gas range works harder and wears out sooner.
- Power supply: give it a dedicated socket; a voltage stabiliser is sensible where supply fluctuates.
We build refrigerator bodies in stainless steel, which is easier to clean and copes better with kitchen moisture than painted steel. Tell us what you store and how much, and we will suggest the size.
