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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