The Importance of Commercial Refrigerators in Professional Kitchens

A catering service requires refrigeration in order to be successful. Food must be sanitary and cool for your patrons. Some restaurant owners may, however, wonder if a commercial refrigerator is a must for their restaurant.

Some may ponder if buying a residential refrigerator for a lower price is the better choice. In truth, business-grade commercial refrigerators are a must for professional kitchens.

The Different Types of Commercial Refrigeration Equipment

Prep tables, back bar coolers, draft beer systems, drop-in coolers, deli cases, refrigerated display tables, under-counter refrigerators, horizontal cases, plug-in enclosed vending machines, reach-in vertical refrigerators, reach-in cereal cases, and display cabinets that are semi-vertical are just some of the options at your disposal.

Freezers prevent your items from spoiling by keeping perishable products frozen. Chillers, on the other hand, are designed to keep items below room temperature, but still above freezing. Perishables are kept cool in order to prevent them from going bad.

You can also opt for a combination freezer and chiller if you wish. Such a device will allow you to both freeze and chill your perishable goods as desired.

Reasons to Invest in Commercial-Grade Refrigerators

Walk-in freezers and coolers need to have redundancies integrated. They need to be extremely efficient if you run a busy commercial kitchen. Walk-in freezers and coolers are also commonly used to store a large quantity of kitchen ingredients.

Drop-in wells, deli cases, and under-counter reach-ins are designed to bring products closer to your target consumers. Optimal conditions are integral if you wish to reduce your operational costs and properly preserve your food items.

Blast chillers can also allow you to maximize coldness levels when needed. Food needs to quickly move from a cooked state to a storage state in a manner of seconds. Blast chillers are  therefore designed to keep food out of the danger zone.

Moreover, the hinges on commercial-grade refrigerators are durable, and will not fail you when you need them most. They also have very big compressors that are built to last.

It should also be noted that commercial refrigerators are designed to be deep-cleaned on a routine basis in order to ensure that they remain in optimal operational condition.

Differences Between Conventional and Commercial Refrigeration

Commercial fridges tend to be practical in their design layout; most only have 1 or 2 shelves. They are designed to stack and store items as easily as possible. Water dispensers and ice-makers also tend to be separate appliances in commercial units.

In regards to power, commercial machines boast far more cooling power than residential models. They can chill large quantities of liquids and food items rapidly. However, residential models tend to be more energy-efficient.

Repair considerations are yet another difference. Commercial units are far bigger, more expensive, and more complicated.

As such, if there is a problem with your commercial machine, then you need to hire someone that is licensed, bonded, and that has extensive experience with maintaining and repairing commercial refrigerators.

The electrician should provide you with a written warranty on all parts and labor for peace of mind, and should be willing to provide you with an estimate on-site.

In terms of quality, commercial units are made with the highest-quality materials, as they are designed to be used throughout the day. Most are made with heavy-duty stainless steel, and are also safer and easier to clean when compared to home models.

While we are on the subject of safety, commercial kitchen appliances must adhere to the highest health and quality standards. Conventional equipment, conversely, usually fails to adhere to stringent health and safety protocols.

Professionalism is also a key differentiator. That is, commercial-grade refrigerators tend to be more expensive, as they are often made with higher quality materials and are also designed to last longer.

Protect Your Staff and Customers

While a commercial-based refrigeration unit provides restaurants with the highest quality equipment for their workers, there is more than meets the eye. A commercial-based unit is designed to run for a long period of time.

It will be made with very durable and high-quality materials in order to not malfunction or break down when your chefs and other food workers need them most. They will also be less likely to cause deadly food poisoning outbreaks that can make your staff and customers very ill.

The latest technologies in the market have further improved the quality and durability of modern commercial refrigeration units. If you want to secure your business’s reputation for serving premium-quality food, then investing in a commercial-grade machine is strongly recommended.

However, not all units are created equal. You need to perform the necessary due diligence, factoring in the size of your commercial kitchen and your budget, in order to find a unit that will meet all of your needs.