REFRIGERATION,
ICE & BEVERAGE
EQUIPMENT
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Buying Guide to Commercial
Since 1982, RED has represented the most trusted food equipment
and supply distributors from coast-to-coast. From national chains
to mom-and-pop restaurants, from hotels to retirement living, from
food halls to food trucks, our members advise and supply at all
stages of business. And RED is behind them, working and
negotiating with the world’s leading manufacturers to ensure our
dealers can offer the best prices in the country.
Behind every great Restauranteur is...
...a trusted foodservice equipment
supplier
w w w. r e d c a n a d a .c o m
Table of Contents
Back-Of-House Refrigeration
Reach-In Coolers & Freezers (20)
Undercounter Coolers & Freezers (29)
Worktops Coolers & Freezers (32)
Chef Bases (33)
Prep Tables (37)
Blast Chillers / Shock Freezers (49)
Walk-In Coolers & Freezers (55)
Introduction
Conquering the Cold (8)
A Primer on Refrigerants (10)
Questions to Ask! (13)
Letter from the CEO
Dear Readers,
Welcome to the R.E.D. Guide to Purchasing Commercial Refrigeration,
Ice Machines, and Beverage Equipment. Together, these three categories
account for an estimated $1.2 billion in annual purchases in Canada, and
their significance cannot be overstated. It is an unfortunate reality that every
foodservice operator has a story of when a piece of refrigeration failed, an
ice machine ran out of ice, or a critical piece of beverage equipment stopped
working, and the ensuing immediate decrease in customer satisfaction and
revenue. Purchasing dependable equipment is, of course, just one part of
the equation.
Every well-designed commercial kitchen includes strategically placed
refrigeration to ensure efÏcient operation and food safety. Furthermore,
commercial refrigeration advancements help operators save money on
energy while improving food safety and sustainability. Ice machines, which
were previously a simple requirement, are now equipped with innovative
features to assure purity, efÏciency, and ease of maintenance, as well as
a wide range of cube sizes. Meanwhile, beverage equipment is not only
functional but also a driver of consumer experience, adapting to changing
tastes such as specialty coffee, creative cocktails, and self-service
alternatives.
As we work to support your business goals, it is critical to recognize the value
of solid partnerships in navigating these advancements. R.E.D. Restaurant
Equipment Distributors of Canada is dedicated to being more than just a
network of distributors. As a not-for-profit, member-owned organization,
we want to be a trusted partner to ensure your needs are met. Whether
you want to improve your refrigeration systems, maximize ice machine
performance, or raise your beverage service, the insights in this issue will
help you make informed, meaningful decisions.
Together, we can redefine excellence in foodservice.
Sincerely,
Mario Fiorucci
Chief Executive OfÏcer
Restaurant Equipment Distributors of Canada
Merchandisers
Glass Door Merchandisers (64)
Open Air Merchandisers (A.k.a. “Multi-Decks”) (69)
Deli (Inc. Meat And Fish) (72)
Bakery Display Cases (74)
Sushi Display Cases (76)
Freezers for Frozen Food and Ice Cream/Gelato (77)
Bar Refrigeration (81)
2680 Matheson Blvd, Suite 102
Mississauga, ON | L4W 0A5
(905) 830-1151 | www.redcanada.com
RED HEAD OFFICE:
Mario Fiorucci
Chief Executive Offi cer
mario@redcanada.com
Kristy Barber
Director of Business Development
kristy@redcanada.com
Candice Drummond
Operations Assistant
candice@redcanada.com
DIRECTORS:
Jonathan Nava
President
Jennifer McErlean
Vice President
Michael DeFrancesca
Tresaurer
Kevin St. Clair
Director
Mark Wallace
Director
The Restaurant Equipment Distributors of Canada
(“R.E.D.”) is a Member-owned cooperative with a
mission of support food equipment dealers with
dedicated programs to enable their businesses to
provide the best pricing and customer service in
the industry. Our Buying Guides are content-driven
guides covering every major category of the industry:
Commercial Cooking Equipment
Refrigeration, Ice & Beverage Equipment
Warewashing & Janitorial Equipment
Front-of-House: China, Tabletop & Furniture
Food Preparation and Holding Equipment
Smallwares, Tabling & Storage Needs
For advertising opportunities or to fi nd out more,
please contact Kristy Barber: kristy@redcanada.com
The Foodservice industry in Canada represents more
than $100 Billion annually in the Canadian economy,
and employs nearly 5% of the Canadian population!
From full service to quick service restaurants, from
cafeterias to bars, from hospitals & nursing homes
to schools & malls, foodservice affects everyone
everyday.
R.E.D. Canada is in the middle of it - we connect the
manufacturers of essential equipment on one end
to the dealers who sell, install and maintain that
equipment to you as an operator
with the best pricing and service in the industry.
Are you a foodservice operator or restauranteur
looking to get quotes for your business?
Or are you a food equipment dealer looking to join?
Contact us at info@redcanada.com
Learn more at www.redcanada.com
Ice Machines
What to Know Before you Buy an Ice Machine (91)
Exploring Ice Cubes (93)
Ice Machine Capacity Per 24 Hours (95)
Undercounter Ice Machines (97)
Modular Ice Machines (99)
Countertop Ice Dispensers (101)
Air Cooled Vs Water Cooled (101)
Water Filtration (104)
Beverage Equipment
Coffee (106)
Key Components of Commercial Coffee Brewers (110)
Types of Servers (111)
Coffee Grinders (112)
Cold & Nitrogen-Infused Coffee (114)
Bean-to-Cup & Bean-to-Batch Coffee (116)
Hot Beverages (118)
Cold Beverages (120)
Master List of Red Approved Suppliers for Refrigeration,
Ice & Beverage Equipment (128-129)
THE GOLD STANDARD OF
REFRIGERATION
THE TRAULSEN DIFFERENCE
Engineered, fabricated, assembled and tested in Fort Worth, Texas —
all Traulsen products are designed to outperform the competition in the
toughest kitchen environments.
The best warranty in the industry — with 6 years parts & labour and 7
years compressor warranty, Traulsen has your back!
SAY GOODBYE TO THROW-AWAY REFRIGERATION & HELLO TO LONG LASTING RELIABILITY
Front-of-House
Merchandisers
Ice Machines
Dispensers
Undercounter
Modular
We’ve covered everything you need
to know, from the types of cubes to
the types of ice machines.
Beverage Equipment
Coffee
Cold Beverages
Hot Beverages
Beverage has been split into a Cold Beverages
category, a Coffee category (since coffee is a
huge industry its own), and Other Hot Beverag-
es category.
Back-of-House
Refrigeration
All customer facing refrigeration, from
multi-decks to deli cases and everything
in between.
Any refrigeration used in the kitchen,
from simple reach-ins to undercounters
and more.
Reach-In Coolers & Freezers
Prep Tables
Wine Cooler
Glass Door Merchandisers
Undercounters & Worktops
Open Air Merchandisers
CONQUERING THE COLD...
Refrigeration, Ice and Beverage Equipment make up over $1.2 billion in purchases every year by foodservice
operators in Canada, and in-turn drive $84.2 billion in revenue in Canada. There are literally hundreds of
thousands of possible SKUs that fit in these categories. This buying guide is split into four subcategories:
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A Primer on Refrigeration and Refrigerants
Refrigeration may seem like an engineering marvel, but it is quite simple. Any type of refrigeration
(including your home air conditioning) uses the process of removing heat from one area and transferring
it to another. Cold air isn’t being “made” inside a fridge, but instead the heat is removed from inside the
refrigerated box (whether it’s a reach-in refrigerator or large walk-in cooler or your home in the case of
air conditioning) and moved somewhere else (either outside of the box, or outside of the building).
Compressor: The heart of the refrigeration cycle. It compresses the refrigerant gas, increasing
its pressure and temperature. This high-pressure, high-temperature gas then moves to the condenser
coils.
Condenser Coils: Located outside of the refrigerated box, either above or below the unit or in the
case of a “remote” system, located in another part of the building or outside. These coils allow the hot
refrigerant gas to release its heat to the surrounding air. As the refrigerant cools down, it condenses
into a liquid state. There is always a fan blowing over these coils. A common problem is dust collecting
in the fins around the coil reducing the air flow and reducing the effectiveness of the whole system and
adding more work to the compressor.
Throttling Device: The throttling device is either a thermal expansion valve (usually referred to
as a “TX Valve”) or a capillary tube. A capillary tube is a very long copper tube with a very small internal
diameter, usually coiled up to occupy less space. When the refrigerant leaves the condenser and the
throttling device, the pressure drops quickly and significantly. This sudden drop in pressure then creates
the cooling affect.
Evaporator Coils: These coils are located
inside the refrigerated compartment. The low-
pressure refrigerant absorbs heat from the inside
of the refrigerator as it evaporates, thereby cooling
the air inside the compartment. Most fridges have a
fan that helps to circulate air over the coil. However,
in some refrigerated display cases (such as deli or
meat display cases), no fan is used to reduce the
drying of ingredients (like steaks or pastries).
Refrigerant: The working fluid that circulates
through the system. It has a low boiling point,
which allows it to evaporate and absorb heat at low
temperatures and condense and release heat at
higher temperatures.
An update to one of the many kitchens at Red Shores in Charlottetown,
PEI expertly completed by Ferguson Sales out of Charlottetown, PEI.
Visit Ferguson Sales at www.fergusonsales.ca
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Refrigerants No Longer Allowed In Canada
R-12 (CFC). R-12, a chlorofluorocarbon (CFC), was banned in Canada in 1994. This refrigerant was
commonly used in refrigerators and air conditioners but is no longer permitted in any new equipment.
R-22 (HCHC). R-22, a hydrochlorofluorocarbon (HCFC), is being phased out globally and will be completely
banned by 2030. While it has a lower ODP (0.055) compared to R-12, it still contributes to ozone depletion
and has a significant GWP of 1,810. In Canada, the import and manufacture of R-22 have been prohibited
since January 1, 2020, although existing equipment can still be serviced with recycled or reclaimed R-22 until
2030.
R-404A. R-404A has been widely used for low and medium temperature applications, but Canada banned
its use in new equipment and for servicing existing equipment without an “essential-purpose” permit since
December 31, 2019.
Being Phased Out
R-410A. Currently common, but likely to be phased out soon.
R-134a. R-134a is widely used in air conditioning and refrigeration globally. Although it does not contribute
to zone depletion, it has a high GWP (1430). While R-134a is still available for servicing existing systems, its
use in new equipment is being restricted.
Today’s Common Refrigerants
R-290 (Propane). Increasingly popular due to its low GWP (6), zero ODP, and its high energy-efÏciency. It’s
drawback is flammability, that necessitates safety measures for transportation and storage. R-290 offers
shorter compressor run times, lower energy consumption and the coldest holding temperatures.
R-600a (Isobutane). Common in smaller refrigeration units, featuring low GWP (3) and zero ODP.
R-744 (Carbon Dioxide). Very low GWP (1), zero ODP, non-flammable, non-toxic, and efÏcient, R-744 is
increasingly being used in supermarkets and industrial refrigeration. It’s drawback is that it requires a high
operating pressure requiring specially designed components.
R-717 (Ammonia). While it’s toxic and requires careful handling, it’s widely used in large industrial
refrigeration plants due to its excellent thermodynamic properties.
Size, Capacity & Configuration
When considering your menu, what items
will you need to freeze or refrigerate?
Are you a scratch kitchen or will you bring
in products already prepped or somewhere
in between?
Are there types of equipment on the market
that can make your workflow easier and
more efÏcient?
As with any significant purchase, asking the right questions comes first. With refrigeration being a
critical component of any food service establishment, purchasing the correct equipment for your needs
is paramount to ensuring smooth operations of your restaurant. To assist you in making the best
decision for your establishment, regardless of type, here is a general list of questions to guide you
through your purchase:
How energy efÏcient is the product?
Are there additional rebates available to you
if purchasing energy efÏcient appliances?
The long term return on investment on
efÏcient units is usually high if you can
access rebates.
Questions to Ask!
What volume of food will you be producing?
How much space do you have?
Is the kitchen well ventilated? (This will help
you decide on whether you use top mount,
bottom mount, or remote compressor)
How many stations will you have in your
kitchen/establishment/restaurant?
Type of Equipment
Energy Considerations
Is the equipment easy to clean?
What ongoing maintenance needs to be
done? Can you do this yourself or do you
require a technician?
Ease of Cleaning and Maintenance
What is your budget?
Are there leasing or renting options available?
Price & Budget
What brands are reputable and have a good
track record in the commercial kitchen
equipment industry?
What are the warranties on the equipment?
Are parts easy to access from local
distributors? (This becomes especially
important for foodservice establishments in
more remote areas of Canada.)
Brand & Warranty
Refrigerants
The refrigerant is the blood of the refrigeration system. While a restauranteur does not need to
understand the technical nature of different types of refrigerants, it is important to understand when
buying new or repairing existing equipment that the refrigeration industry is in a state of transition due
to legislation forcing manufacturers away from high-GWP (Global Warming Potential) and high-ODP
(Ozone Depletion Potential) refrigerants. The following is a quick summary of refrigerants in Canada:
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No matter the size of the establishment or the space available, there are units to suit your needs. An RED
Dealer starts with your menu and determines the flow of product. How does your food and beverage
arrive? A scratch kitchen for example, will order more raw produce & proteins to be cooked onsite,
requiring certain refrigeration equipment to properly store various ingredients. And, if you are a scratch
kitchen, will you require blast chillers or freezers to bring the temperatures to a safe zone in the required
amount of time? Workflow considerations will dictate what type of equipment is required. Depending
on size of your kitchen, look at locating your incoming/raw ingredients in a different cooler/freezer than
the prepped and ready for service ingredients to avoid any potential cross contamination.
On the other hand, it is common for chain restaurants & others to order in product already prepared or
prepped to reduce the amount of labour required in their kitchen. Again, analyze the workflow to better
understand the needs.
Common temperatures for coolers are 36°F to 40°F or 2°C to 4°C while commercial freezers are standard
set by the manufacturer between 5°F to -10°F or -15°C to -23°C. This is an important feature to note
depending on what you are cooling or freezing. For example, if you are storing ice cream or gelato, it
is important that your freezer can reach 0°F/-18°C and maintain that temperature for storage to ensure
optimal product for sale or service.
In this guide we will attempt to review all of the main pieces of refrigeration used in foodservice to
provide a solid overview so that you can understand the options and make informed decisions.
Type of Equipment:
In addition to the type of equipment required, the size or capacity of the equipment is key to
ensuring a successful workflow in your kitchen. You will need to think about how much product
you have coming in at any one time, where it will be stored & when it will be prepped. After prep,
where will you store the items until service and during service, where will you store your overflow
products to avoid having to jump off the line to refill your station.
In considering your layout & workflow, good practice is to consider how many stations you will
have in your establishment and which stations require refrigeration. Generally, each station will
require refrigeration of some type. For example, if you have a garde/salad station, will you have
a sandwich/prep table for your sous chef to complete plating? For the pass, do you require a
cold garnish? In your prep area, are reach-ins the best or will you locate that area by your walk-in
cooler? And does your walk-in cooler have the right shelving to store everything and maintain
separation between key ingredients? Selecting the right equipment for your needs will improve
workflow and improve the bottom line.
Size, Capacity & Configuration
As you look at options for your refrigeration needs, energy consumption is something that should
also be on your radar. The price of used refrigeration may seem appealing, but what is the long term
cost when considering repairs and maintenance. Commercial refrigeration manufacturers today are
heavily invested in created energy efÏcient and, in many cases, Energy Star products for the commercial
foodservice market. Almost all RED Approved Vendors offer Energy Star certified options in various
configurations.
In addition, some municipalities offer energy rebates when purchasing coolers or freezers that qualify
for Energy Star. This may be off-invoice price or post-sale rebate; however, it is important to check
with your local RED dealer and/or your local utility provider to determine if you qualify and if so, what
equipment will qualify.
There is no shortage of suppliers when it comes to commercial food service refrigeration.
Manufacturers from around the globe offer options for every budget and need in the commercial
food service industry. While shopping for options for your establishment, it’s important to
review the warranty options available to you.
It is not uncommon to see residential grade refrigeration in small establishments. This practice
is not recommended. Residential fridges and freezers are not built to withstand the demands of
a commercial kitchen, will not last as long (and therefore the long-term cost is not necessarily
lower), and may not hold ingredients at the correct temperatures for food safety.
Warranties on commercial units vary significantly from manufacturer to manufacturer and it is
important to understand what is covered. An economically priced unit may come with a 2-year
parts & labour warranty and an additional 3 year warranty on the compressor. But what does
this mean? Wearable parts such as door gaskets or shelves are generally not covered. And if
your compressor fails because it has not been properly maintained, replacement may not be
covered under warranty.
True Manufacturing is one of the leading manufacturers in the commercial food service
industry. True Manufacturing has developed a 7/7/7 year warranty which essentially keeps the
operator service bill free for 7 years. It is the industry’s most comprehensive warranty as of
the date of this publication offering a 7-year labour, 7-Year Parts, 7-Year Compressor Warranty
on all Hydrocarbon Units. Several other manufacturers have followed suit and provide solid
warranties.
Energy Considerations
Brand & Warranty
Energy Star LINK: https://www.energystar.gov/products/commercial_refrigerators_freezers
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In addition to your warranty coverage, it is important to purchase equipment that has a responsive
service department to ensure your needs are met and parts are available should the inevitable
occur in the future. A conversation with your RED Dealer can be helpful to gather insight into
manufacturers that support their equipment. While pricing can be indicative of what you are
buying, it’s important to recognize that support for challenges faced can often mean more than
getting a good deal or buying used refrigeration from an online marketplace.
The operation of your commercial refrigeration heavily depends on how well it is maintained and it is
generally not maintained well by kitchen staff if servicing the unit requires tools or is hard to access.
Cleaning in commercial kitchens often covers floors, surfaces and all areas that can be seen regularly.
Coolers and freezers are often wiped out and cleaned well but what about gaskets and internal
mechanical parts & coils? Vacuuming out the condensing coil is a simple way to keep the system
operating at it’s best. If the coils develop a layer of dust or debris or even flour, for example in a bakery
setting, the system must work harder to keep things cold. A simple wipe of the door gaskets weekly
will keep them from building up grime and keep them sealing evenly and completely. Listen to your
refrigeration systems as well. Slight ticking can be a bent evaporator fan that is preventing the fan from
operating at it’s best.
In addition to things that your staff can do to ensure coolers and freezers are running at their best,
manufacturers recognize that they can assist in this process as well. For example, Habco Manufacturing
offers a Cassette® refrigeration system that is completely self-contained, easily removable and
upgradable. This makes it easier to get in and clean the system regularly by staff by pulling out the
refrigeration cassette but it also allows a service technician to completely remove the refrigeration
components on a unit that is having issues and replace it with a new cassette so they are up and
running in a matter of minutes vs days or sometime weeks when parts are challenging to get or a leak
can’t be located.
Ease of Cleaning and Maintenance
Habco ESM41HC unit, with the bottom “cassette” pulled out.
Keep in mind that wear parts such
as gaskets are not usually covered
under warranty. A slice or damage to
a door gasket can lead to ineffective
cooling in the cabinet and would require
replacement before other parts of the
refrigeration system start to fail from
constant running of the compressor
to keep the system cool. Other
advancements in manufacturing include
free and clear coils, variable speed
compressors, self-cleaning condensers
and coated coils to ensure the longevity
of the units in the demanding world of
commercial foodservice. Your local RED
Dealer can help you navigate through
these to ensure you are getting the best
option for your establishment.
• The #1 reason for compressor failure is dirty condenser coils. Set up a routine for regularly
cleaning the coils to maximize your refrigeration investment.
• Fill up freezers as much as possible without overfilling it, but not refrigerators. If the freezer
isn’t full, consider keeping cases of water in the cabinet. The products keep themselves
frozen requiring less work by the compressor.
• Regular equipment inspections can save a lot of money. For example, a slice or damage
to a door gasket can lead to the refrigeration system working much harder and premature
failure. A gasket is much cheaper than a new compressor!
PRO TIPS
A well designed cooking line for the Ribeye Butcher Shop in St Alberta, Alberta. HESCO from Calgary &
Edmonton, Alberta designed and built this effective layout maximizing space in a small footprint.
Visit HESCO at www.hesco.ca
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Budget always plays an integral part in the decision-making process. New refrigeration
is offered at a wide array of price points, from premium products that come with the best
warranties and build quality to value-priced products that offer a tremendous bang for your
buck. Then, of course, there is the option of buying used equipment.
It is important to remember that you get what you pay for in most cases. If you’re buying used,
whether direct from someone over Facebook Marketplace or through a reputable dealer,
you don’t know what that unit has gone through. Was it previously in a wing restaurant,
with the condenser coil laden with grease and flour most of its life? Sure, it can be cleaned
but the extra load the compressor carried over the lifespan of the unit is not evident until
the unit is no longer keeping temperature three months into use in your location. There are
many sources of problems, such as mold, doors, and individual components. Further, in
the case of refrigerants that are illegal or being phased out, servicing your unit might prove
difÏcult. Like buying a used car, it is a case of buyer beware. But while you have the option
of taking an Uber, your restaurant cannot function without refrigeration.
The goal when sourcing refrigeration is finding something that meets your needs and
budget today, but also provides the highest return on investment over the long term.
Price & Budget
The industry’s most trusted foodservice refrigeration solution since 1945.
C A N A D A
Our Passion for Cold™ dates to 1945, and that same dedication to quality and excellence
carries on in every unit made today. Our products’ refrigeration system guarantees high energy
efÏciency, shorter cooling times, and the coldest holding temperatures in the industry.
FOODSERVICE & RETAIL
truemfg.com
RCU
RCU
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Ferguson Sales out of Charlottetown, PEI have maximized the workflow in this busy concession
stand. This image highlights the cold line layout. Visit Ferguson Sales at
www.fergusonsales.ca