Every business in the food industry is reliant on a good commercial fridge. The quality and the freshness of the food, as well as its shelf life are all dependent on it, which makes the refrigerator a staple of any commercial kitchen. More importantly, health codes and standards require proper refrigeration of the food that isn’t sold or consumed immediately, as low temperatures lower the reproduction of bacteria, but you probably already know that. What you may not know though, is what type of refrigerator is right for your business – undercounter, showcase, bench top, or upright?
The truth is, it all really depends on a couple of factors. There’s no universally ideal type of commercial refrigerator, and depending on your specific needs and limitations, one or the other might be your top choice. Moreover, size, energy efficiency, footprint, and whether you want it to be a glass (display), solid or stainless steel, are all things to consider when buying a commercial refrigerator.
The main difference between the various types of refrigerators is their capacity and footprint. For instance, upright fridges have more capacity than undercounter and bench top refrigerators, but they may have less storage than showcase refrigerators, depending on their size. However, bench top, undercounter, and upright fridges have significantly less footprint and require significantly less horizontal space than showcase refrigerators.
On the other hand, all types can have energy saving features. In order to know whether a refrigerator is energy efficient or not, look for its energy star rating. Stainless steel and solid door refrigerators may be slightly more energy efficient, as both materials offer pretty good isolation. However, if displaying your products is of great significance to you, then a glass (display) fridge may be worth the trade-off.
What a lot of people confuse when it comes to buying a refrigerator is that size does not equal capacity. The size is typically expressed in cubic feet, and how big of a refrigerator you need will depend on a lot of things, but mainly on meeting demand. Make sure the fridge is big enough to meet your demands during your busiest times, but not so big that it gets you unnecessarily expensive electricity bills, and takes too much valuable kitchen space.
That being said, a quality commercial fridge can increase the quality of your food and service, and consequently, profits. There’s a large variety of types and sizes available, all of which can come with various different features. Your budget range might have an impact on your choice, but there’s a solution for even people on a tight budget, so you shouldn’t worry about it at all.