food and beverage underground

Which Restaurant Freezer is
Right For Your Operation

Restaurant freezers are simple, familiar machines. insulation to keep contents frozen at the appropriate temperatures. All are factors to sort through while making your restaurant freezer decisions.

Basic Components

Freezers are available in many different sizes and designs, but they all share the same components. The most common elements of a commercial freezer:

Box: Usually stainless steel, resistant to scratches and dents and easily cleaned.

Doors: Industrial grade hinges, lockable latches, and double gaskets for a tight seal.

Floor: Made from aluminum and able to withstand loads of up to 600 pounds per sq ft.

Refrigeration System: A low pressured system that preserves durability, prevents shut downs, and reduce build up of heat.

Compressors: Use industrial fans to provide continuous operations during high usage.

Condenser: Allows high-pressure refrigerant gas to flow from the compressor.

Evaporator: Changes liquid to gas, which allows the evaporator to absorb heat and encourage freezing.

Insulation: Dense CFC-free insulation, which keeps heat out and cold in. Also dampens noise and vibration Wheels and anti-roll brakes: Option that as with other restaurant equipment we always recommend.

Control system: Can be elaborate or just a basic temperature display.

Alarm: A nice option that allows many units to alert users to potential problems.

Types of Restaurant Freezers

Designed to keep your food frozen for prolong periods of time. Can come in a variety of sizes, but are not designed for constant in and out work as they are not available with automatic defrost. These units do take up a good amount of valuable floor space, as they are usually low profile machines.

Upright restaurant freezers look like typical household refrigerators. These are best suited for short-term frozen items. They feature double-walled inner doors with magnetic latches to limit exposure to warm air when opened. A good option available on these freezers is auto defrost. The adjustable shelving and interior lighting makes these units a good option for the kitchen. They take up less floor space as the units can come in various heights from 20 inches to 20 feet. Multiple units can be placed side-to-side when more space in necessary.

Restaurant Freezer Purchasing

When selecting a freezer, it usually comes down to your personal preference, available floor space, and of course your budget. Upright freezers are save space, but chest freezers are more affordable. Energy costs should also be a factor in your decision so check the star rating to find out how much energy it consumes.

Refrigeration is one piece of equipment that we always recommend to purchase new and from a reputable dealer with a good warranty. Since these pieces are so vital to restaurant operation, and there down time can not only cost you thousands in loss product and or business we strongly recommend going with the big boys in the industry, such as True.

Buy only what you need. Choose a freezer that works for your business. If you select one that is larger than you need, you'll be wasting money on energy costs. The general rule of thumb that a freezer can handle two to three pounds of food for each cubic foot of capacity.

From Restaurant Freezer to Flatware


XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

ADD TO YOUR SOCIAL BOOKMARKS: add to BlinkBlink add to Del.icio.usDel.icio.us add to DiggDigg
add to FurlFurl add to GoogleGoogle add to SimpySimpy add to SpurlSpurl Bookmark at TechnoratiTechnorati add to YahooY! MyWeb


Copyright © 2007 - 2016 foodandbeverageunderground.com. All Rights Reserved.