Commercial Refrigeration

Buying commercial refrigeration

Commercial refrigeration is the workhorse of any kitchen, and the right choice comes down to three things: how much you need to hold, the temperature class you are working to, and where it has to fit. Get those right and the rest follows.

For most kitchens the split is simple. Undercounter fridges and freezers slot beneath a prep surface and suit tight lines and front-of-house. Upright cabinets give you volume in a small footprint for the main store. Blast chillers are a separate job: they pull hot food through the danger zone fast so you can cook ahead safely. Display units sit out front to sell.

Two specs decide whether a cabinet copes. Choose a fan-assisted (dynamic) cabinet if the door opens a lot, because it recovers temperature far quicker than a static one. And check the climate class: a unit rated for a hot, busy kitchen holds temperature when the room is warm, where a cheaper cabinet can struggle behind the line.

Commercial Refrigeration: common questions

What size fridge do I need for my kitchen?

A rough rule is 25 to 30 litres of usable space per cover per day, then round up for deliveries and prep-ahead. A 40-cover restaurant on one main delivery a week usually lands on a double-door upright plus an undercounter or two on the line. When in doubt, size up: an under-filled fridge runs more efficiently than an over-packed one, which blocks airflow and pushes the temperature up.

What is the difference between a fridge and a blast chiller?

A fridge holds food that is already cold. A blast chiller takes hot food from cooking temperature down through the danger zone (63°C to 8°C) in 90 minutes or less, which a normal fridge cannot do without warming everything else inside it. If you cook ahead, batch, or need to prove HACCP compliance, a blast chiller is the safe way to do it.

Do I need a fan-assisted (dynamic) fridge?

For a working kitchen, yes. A dynamic cabinet circulates cold air so the temperature is even top to bottom and recovers quickly every time the door opens. Static cabinets are quieter and fine for low-traffic storage or drinks, but behind a busy line they struggle to keep up.

What energy rating should I look for?

Commercial refrigeration now carries the same A-to-G energy label as domestic appliances. A higher rating costs more up front, but a fridge runs around the clock for years, so the running-cost saving usually pays it back. If a unit will sit in a warm kitchen, the climate class matters as much as the energy grade.

Can I put a commercial fridge in a cellar or outbuilding?

Only if it is rated for it. Standard cabinets are built for indoor kitchen temperatures. For a cellar, garage or outbuilding that gets cold in winter or hot in summer, you want a wide-ambient or low-temperature rating, otherwise the thermostat and compressor can behave unpredictably.

How quickly can you deliver refrigeration?

Lines we hold in our own warehouse go out for next working day when ordered before the cut-off. Most of the refrigeration range is ordered in from the manufacturer, so lead time depends on the model and we will confirm it before you commit. Larger cabinets come on a two-person or tail-lift delivery, which we arrange with you.