Refrigerators

Choosing a commercial fridge

Commercial fridges run for 24 hours a day in kitchens and sales areas, sometimes beside cooking equipment in 30–40 °C conditions. Compare compressor capacity, airflow in a loaded cabinet and surfaces suitable for regular cleaning.

There are two main types. Solid-door fridges suit kitchen storage, with insulated doors that limit heat gain. Glass-door fridges display products in shops and bars without opening the door, but glazing generally admits more heat.

What to check

• Capacity and shelving: 200–400 l for small kitchens, 600–700 l for typical kitchens, and 1200–1400 l two-door cabinets for larger operations. GN 2/1 shelves accept standard GN containers.
• Temperature: +2…+8 °C for general chilled food, 0…+2 °C for fresh meat and fish, or a wider −2…+8 °C range where appropriate.
• Cooling: fan-assisted circulation evens out temperature and suits kitchen use; static cooling is quieter and retains more moisture.
• Climate class: check class 4 or 5 for hot kitchens and the stated +30…+40 °C ambient operating limits of the exact model.
• Finish: stainless steel for kitchens, white or black for sales areas. Check dimensions, especially against doorways and ceiling height.

Where to use it

Solid-door stainless steel cabinets suit food preparation; glass doors suit bars and service areas. Two smaller cabinets can allow separate temperature settings and retain some storage if one unit fails.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.