Refrigeration 101
Refrigeration 101:
Refrigerators, coolers and walk-in freezers are the most integral pieces of a grocery store or restaurant’s equipment. They are what preserve your food and ultimately allow you to function in an efficient way, day-in and day-out. We at Alpine Heating & Cooling can Service any type of unit listed below and get you back up and running with one simple phone call or email!
Commercial coolers or refrigerators are designed to maintain temperatures between 34°F and 40°F, while commercial restaurant freezers are required to maintain temperatures between -10°F and 0°F.
What do all of them have in common? Their ability to chill and preserve food, their compressor ventilation component and their outer stainless steel shell. Here are some of the types of refrigeration your restaurant should explore.
Below is a cheat sheet along with some descriptions of various types of refrigeration you can choose from:
Reach-In Coolers/Refrigerators and Freezers
Reach-In Refrigerator
Reach-in coolers and freezers stand upright, and often have multiple sections for maximum storage. Their storage capacity is determined by the cubic feet of the equipment. It’s best to keep these units toward the back of the kitchen, where there performance is best away from the heated line of cooking. This is an important thing to be aware of if you want to keep your stored food at a safe holding temperature.
Walk-In Coolers/Refrigerators and Freezers
Walk-in coolers and freezers are a wonderful option for restaurants where a large amount of space is required for cold storage. Some walk-in units are as small as a closet, while others are as large as an entire room. Your walk-in refrigerator or freezer should include shelving for maximum storage and organization. It’s a great space to store boxed items like produce, and any other items that take up a fair amount of space and are perishable.
Undercounter Refrigeration Drawers
Commonly referred to as fish-drawers, restaurant refrigeration drawers are used to hold seafood, meat and poultry. They are a wonderful space saving way to bring refrigeration right to the hot line of action while avoiding the cluttered space issues a reach-in would pose in that area.
Refrigerated Prep Tables
Refrigerated prep tables typically come in two configurations–sandwich/salad tables and pizza prep tables. The biggest difference between the two is the depth of the cutting board.
They are designed to use directly in the cooking line or preparation area, and keep food pans fresh and cold with their cold rails (or the cold storage wells). The drawers below the counter provide additional cold storage for a number of traditional items.
Merchandising Units / Display Refrigerators
Merchandising refrigeration units are designed to openly display foods or beverages with through the glass front door. These are great pieces of equipment for restaurants that offer self-serve or take-out menu items such as certain restaurants, delis and bakeries.
It also offers the opportunity to show your customers a scrumptious selection of your menu offerings on the front floor.
Restaurant Bar Refrigeration
Bar refrigeration units typically come in two sizes:
-Low boys, that are lower to the ground
- High boys, which rise to waist-level
Bar refrigeration units usually come in either a stainless steel exterior of black vinyl finish. Stainless steel finishes are more expensive than black vinyl, but are also less likely to dent and will also be the more durable option in the long run.
