Do you work in the food industry? Maybe you run a restaurant or manage a kitchen? Perhaps you may own several restaurants or maybe you are the GM of Food and Beverage at a big stadium or another venue? Whatever the case choosing the best system for your commercial refrigeration needs is very important.
A commercial refrigeration system is typically used in restaurants and large facilities where food is served.
How Do They Work?
A commercial refrigeration system is basically a range of mechanical components to provide cooling capacity for a system. Chillers utilize heat exchangers and circulate gas to cool air passed through the unit.
What are the Components of a Commercial Refrigeration System?
- Liquid Receiver
- Control Devices
Choosing the wrong commercial refrigeration system could add extra costs to your yearly budget. You could also waste a lot of time with repairs as well. Not to mention possibly losing product. Below are some tips for you to make the right choice to suit your needs.
First, you should figure out where the system and or refrigerator will be placed. There are several factors that will go into this decision. Factors such as: How much space do you have? What is on your menu and what kind of cuisine will you be serving? How much pre-cooked and un-cooked food will you have? Do you have a lot of items that will need to be frozen or kept in the cold storage area?
Another thing to keep in mind when choosing your commercial refrigeration system is how much food will be served daily, weekly, and monthly. You’ll also want to know how ingredients will be transported from the refrigerator to the prep table or the line area and to be served. Then, how they are returning to the storage area.
You should ask yourself is the refrigerator close to the grill station or cooking line. Is it accessible to the prep line? Do you need a unit that is placed outdoors? Find out the building codes beforehand.
Choosing the size of your system is also very important. There are many different sizes and shapes when it comes to refrigerators. You have walk-in units, reach-in units, prep units, and under-counter units. You also have bar equipment coolers and glass door merchandisers.
Some Other Questions to Consider
Will your customers be watching the food being prepared? Do you foresee any remodeling or renovations being done at your facility in the near future? What codes does the regulation board require you to abide by?
One last thing to remember is to get precise and accurate dimensions of your space. Being off just a little can cost you a great deal of time and money, so don’t take this task lightly. And lastly, do your research on brand names and check as many reviews or speak with colleagues as much as you can.