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November 4, 2021

Commercial freezers and refrigerators are vital pieces of equipment for every foodservice operation, but often the owners do not know which type is ideal for their establishment. The last thing a restaurant owner wants is to go into a refrigerator or freezer full of tainted food. The truth is that refrigerators are at the weakest link in the food safety chain and can cause irreversible damage to food supply facilities; this makes it critical to purchase the best option for your restaurant. Refrigeration units and compressors are tailored to the needs of the customer in every conceivable size. Walk-in commercial refrigerators and freezers are a mainstay in kitchens if you want your business to succeed by maintaining proper food preparation. Being equipped with the correct pieces of equipment, you are better prepared to run a successful kitchen, bar, or delicatessen and keep your customers coming back.

Walk-in freezers are used for long-term storage of meat and other frozen items. They can store large amounts of frozen goods while providing enough room to make them easily accessible. They also offer additional storage for bulk stock and regulate the temperature so that it does not spoil. This is increasingly beneficial for restaurants using more locally sourced and seasonally fresh product. Making them popular for use in commercial kitchens and a necessity for your foodservice operation.

Commercial refrigerator

Commercial walk-in freezers consume more energy, but they compensate by increasing the storage and consistent cooling capacity of commercial kitchens to meet food safety and storage requirements. For households and medium-sized families, freezers are small and compact designs with upper-level tops and lower-level drawers, similar to refrigerators for the home. Commercial walk-in freezers allow commercial kitchens to keep and produce large quantities of food throughout the day. They can process many frozen goods at once, making them popular in the foodservice industry instead of home refrigerators. Commercial walk-in refrigerators and freezers are necessary for commercial kitchens and help regulate the temperature of food so that it does not spoil.

Many commercial freezers aren’t as space-consuming as walk-ins; some examples are chest freezers, reach-in freezers, upright freezers, drawer freezers, portable freezers, and display freezers. While they all accomplish the same thing, freezing, it is essential to speak with your staff to make sure these types of freezers will provide enough storage for your perishable foods.

While home refrigerators are great for your personal needs, they cannot keep up with the demands of foodservice kitchens, where food is stored at temperatures that restrict the growth of bacteria. Restaurant kitchens are hot, so walk-in refrigerators for commercial business and foodservice operations are equipped with large, efficient cooling systems. Not only do they keep things at safe temperatures, but it also gives them the ability to cool down the air in the cabinets to a certain level. Commercial coolers and refrigerators perform in a clinical process at a temperature between 0 degrees to 13 degrees Celsius. They absorb heat items inside the cooler and release it through the process of evaporation and condensation.

Commercial reach-in refrigerators and freezers use glass doors and merchandisers to make the contents visible to the customer. Depending on your needs, you can choose from commercially available freezers with different capacities, sections, and doors. Most of them are manufactured with stainless steel handles for heavy use and heavy traffic and have long served as reliable commercial restaurant equipment.

When you choose commercial refrigerators for your restaurant, you have a variety of prefabricated models and sizes to choose from. You have the choice of whether you want a solid door or a glass door refrigerator model. There are many styles and sizes that allow you to find the perfect addition to your kitchen. However, walk-in refrigerators can take up a lot of space and have a hefty price tag, too big of a unit is a waste of money and space, and too small a fridge cannot meet your restaurant’s needs. It is essential to take exact measurements to ensure that it will fit correctly in your kitchen and have enough space for any perishable goods. 

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If space is an issue, double-temperature refrigerators can also be helpful when it comes to saving space in the kitchen. Dual-tempo cooling consists of a fridge and a freezer; rarer models have both cooling and heated storage in the same unit. Under counter refrigerators are more compact and help store products for immediate and easy accessibility in your foodservice operation. Reach-in refrigerators can be reached within arm’s length and are helpful in backend kitchens. Another option If your restaurant does not require an excessive amount of refrigerated space is a dual-temperature unit; it provides enough storage space without taking up additional space in your kitchen.

Occasional repairs are expected on all restaurant equipment over time due to the constant use day in and day out. Your foodservice company must maintain repairs on your commercial refrigerators and freezers. Inspection every few months will help keep your equipment, ensure it is working and in its best condition, and prepare you for potential issues in the future. Some things to look out for are the sealing of doors, how effective the ventilation systems are, accurate thermostat reading, and rack regulation. With regular inspection and maintenance, your restaurant equipment will have a long efficient life.

At the heart of every restaurant or catering company is the quality of its food. High-quality cooling systems are not only a comfort for restaurants but an absolute necessity. Commercial cooling systems ensure that your food looks good and tastes better. Your cooling systems are one of the critical components of commercial food storage and safety. They keep food at the same temperature from top to bottom. If you want to store your food, drinks, or produce at a specific temperature or in a hot kitchen, use a commercially available refrigerator or freezer to keep your restaurant running smoothly.