Refrigeration is a must in the restaurant and catering industry. Food must be safe, clean and cold for clients. Often, business owners ask if a commercial refrigerator must be installed in their restaurants.
Some may wonder whether purchasing a residential refrigerator on markdown is justifiable instead of spending on a commercial refrigerator. The fact is that professional kitchens can only survive with business-grade commercial refrigerators.
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Types of Commercial Refrigeration Equipment
Some essential commercial refrigeration equipment includes prep tables, back bar coolers, draft beer systems, drop-in coolers, commercial coolers, refrigerated display tables, under-counter refrigerators, horizontal cases, plug-in enclosed vending machines, reach-in vertical refrigerators, reach-in cereal cases, and semi-vertical display cabinets.
A freezer prevents perishable food products from spoiling by keeping them frozen. On the other hand, chillers are designed to hold items below room temperature but still above freezing to prevent them from going bad.
Some restaurants prefer buying a freezer and chiller combination to freeze and chill perishable goods at their convenience quickly.
Why Are Commercial Refrigerators Essential in Professional Kitchens?
Here are the top 10 reasons why commercial refrigerators are the primary workhorse in any professional kitchen:
- Safe Food Temperatures
Foodborne illness is a significant concern in the restaurant industry. Commercial refrigerators are engineered with precision to keep temperatures at a consistent and exact level, thereby critically preventing bacterial growth. Most models boast adjustable thermostats and digital temperature displays that allow chefs to manipulate the environment for different types of food easily. This careful temperature control helps to reduce the likelihood of spoilage and to protect public health.
- Storage Capacity Maximization
A professional kitchen juggles different ingredients, from delicate herbs to bulky cuts of meat. Commercial refrigerators’ capacities are much larger than home refrigerators, allowing for organized and efficient food preservation. This allows for less restocking, less waste, and the smoothest kitchen operation possible.
- Robustness and Reliability
Professional-use kitchens always work under pressure. A True commercial refrigerator is made to withstand harsh environments with its much sturdier materials, such as stainless steel, to withstand daily wear and tear, heavy loads, and rigid cleaning routines. With its strong compressor and effective cooling, the refrigeration system will work efficiently daily.
- Energy Efficiency
Modern commercial refrigerators emphasize energy efficiency. They include enhanced insulation techniques and high-performing compressors that require less energy. This efficiency translates into lower operating costs for restaurants, making them a sound investment over time.
- Particular Features for Specific Needs
Commercial refrigerators have special features to meet several culinary needs beyond merely cooling. Large ingredients can be stored in spacious walk-in coolers and commercial coolers. Prepared and portioned foods can be safely stored in specially designed prep stations to increase workflow and lower the risk of contamination. Under-counter fridges also provide easy access to the most used ingredients.
- Maximizing Food Quality
Commercial refrigerators are designed to maintain the quality of food products. Various models incorporate systems for controlling humidity, which can be adapted to avoid drying out fruits and vegetables, and blast chillers that can rapidly cool down foods to be cooked quickly and with minimal growth of bacteria while maintaining their texture and taste. These features are based on a commitment to freshness so clients can enjoy food made from the most suitable and quality products.
- Organization and Inventory Management
Many commercial fridges have adjustable shelving and clear markings. Chefs can organize ingredients and retrieve them easily with minimum time spent searching for items. Some models are equipped with robust inventory management systems to help chefs monitor the stock level to minimize waste.
- Kitchen Safety Enhancement
Safety is the most essential feature of a glass-door refrigerator. Self-closing doors prevent cold air from escaping, maintain a consistent temperature, and have a non-slip floor.
- Antimicrobial Coatings
A professional kitchen must be a clean, hygienic place to work in. Commercial refrigerators have easy-to-clean surfaces and rounded corners to help avoid areas where bacteria can gather. Some models have antimicrobial coatings to protect from bacteria.
- Aesthetics and Functionality
Commercial refrigerators are not just valuable appliances. Plenty of modern, attractive designs fit beautifully with a kitchen’s overall decor, allowing restaurants to have a very presentable, professional kitchen, even if the space is behind the scenes.
Conventional Refrigeration vs. Commercial Refrigeration
A home fridge and a restaurant cooler appear to be the same, but one is significantly larger. Making a distinction between conventional and commercial refrigeration is necessary. There are many differences between each to answer different food storage needs.
- Size and Capacity: Size is the most apparent difference. Where traditional refrigerators focus on home kitchen space efficiency, commercial units are designed to offer colossal storage and support vast amounts of ingredients used in a commercial setting. This often plays out in a walk-in design for commercial units instead of the shelves and compartments in a home fridge.
- Power and Performance: A busy environment requires muscle to keep consistent food chilled over time. These refrigerators come with powerful compressors that easily reach and maintain icy temperatures. This allows frequent door openings without risk to food safety. The conventional refrigerator will run quietly to keep power usage down.
- Durability and Maintenance: Commercial units are designed for use in a professional kitchen and are, therefore, very durable. They have vital components, such as heavy-duty shelves, as part of the design for heavy usage and regular cleaning. Professional maintenance is a must, but these units are built to last for many years.
- Design and Functionality: Size isn’t the only differentiator in design. Traditional fridges have many compartments for organized storage of items and other added features, including water dispensers and ice makers. Commercial units are more utility-based than stylistic. They mostly have open shelves with large fans to provide uniform air circulation throughout the unit.
Commercial refrigerators are glorified iceboxes. They are essential kitchen equipment that ensures smooth running, safety, and efficiency in any professional kitchen. Reasonable commercial refrigeration solutions are vital to any successful culinary operation, as they help restaurants better their food storage, reduce waste, and provide better dining.
Regarding quality solutions and the crucial role commercial refrigeration plays in the kitchen, Ancaster Food Equipment is unmatched in the industry. Through its refrigeration options, Ancaster commits to facilitating a smooth kitchen operation, prioritizing kitchen safety and efficiency. Investing in a restaurant using Ancaster’s products can help to achieve optimized food storage, less waste, and a beautifully laid-out dining experience. While refrigeration is the backbone of culinary success, Ancaster Food Equipment provides the necessary tools for culinary establishments to thrive.