As with most purchases of Refrigeration, these are bought in emergency situations, whether that be as a replacement or as part of a kitchen refurbishment. Planned decisions are taken regarding the design of the kitchen and the equipment needed to deliver the food that is actually produced on a trading week basis. The menu is not an adequate basis upon which to select the Refrigeration, it is the delivery frequency of the largest single item on the menu and the required stockholding to allow for any ‘missed’ deliveries.
Size the equipment to delivery patterns, not menu size
A major point of confusion when purchasing refrigeration is the capacity quoted by suppliers, typically in ‘gross liters’ i.e. Prior to allowing for shelves, airflow and evaporator housings. As a rough guideline this means actual working capacity will likely fall in the region of 65% to 75% of gross. As opposed to ordering a unit based on the average of Tuesday and Friday’s menu counts, it is far more sensible to model the Friday intake and work from there with a small safety buffer to cover the odd missed delivery. This rather ensures you don’t overstock and cause poor airflow that leads to increased compressor running and temperature stratification.
Peak day, not average day
Model the Friday intake to the kitchen instead of using the average holding in the kitchen over the week. If a refrigeration unit is sized to the average holding in the kitchen then it will be overpacked twice a week to try and achieve the average holding and this will block airflow, increase compressor run time and cause temperature stratification in the store. Cherished chefs and store managers try their best to maintain a consistent temperature throughout the store but it just does not happen.
Match temperature classes to product, and separate the loads
Refrigerator Climate describes the thermal performance of a refrigerator in different ambient temperatures and humidity. Most upright single door refrigerators are designed to operate in a temperature of 25°C and 60% RH but will continue to operate in high temperatures during periods when the equipment is switched off. In situations where a refrigerator is located adjacent to hot equipment such as a combi oven a Refrigerator Climate of Class 4 or 5 or remote condensing refrigeration may be required.
Why mixed-load cabinets underperform
Typical kitchen produce can be broadly categorized into several key groups of produce such as fresh produce, dairy products, raw protein and prepared foods each requiring specific forms of storage and particular climates to extend the shelf life of that produce. In many restaurants some form of storage compromise is implemented in an attempt to store all these types of produce in a single cabinet thereby compromising on humidity to assist in the extension of the shelf life of one product type and ultimately reducing the shelf life of another category of produce stored within that cabinet. By storing these different categories of produce in dedicated cabinets, or even in a single cabinet fitted out with individual temperature zones, it is possible to implement a cost effective means of reducing food waste within a kitchen over the medium to long term service life of the piece of equipment.
Read energy figures properly before comparing prices
An apparently inexpensive item can cost more than a more efficient model over a ten year period. The Tested Annual Energy Consumption of refrigeration units should be compared at the relevant climate classes, rather than rely on wording such as ‘efficient’ appearing on the front of a machine. When drawing up that comparison it is worth reviewing a broad supplier catalogue of commercial refrigeration so that consumption figures, climate class ratings and cabinet formats can be weighed side by side rather than in isolation.
Refrigerants such as Hydrocarbons (R290) have better thermodynamic performance, do not have any phase down restrictions and are environmentally friendly. However they do have charge limits and are generally not suitable for larger systems.
Choose a configuration that suits the workflow
Consider the route that will be taken by staff between storage areas and points of preparation of food. Allow for sufficient floor space to enable safe passage of personnel within the area.
| Configuration | Best suited to | Main trade-off |
| Upright cabinet | General bulk holding, back of house | Large footprint per liter of usable space |
| Undercounter | Line-side holding within arm’s reach | Limited capacity, harder condenser access |
| Prep counter | Assembly work with chilled ingredient wells | Top wells lose temperature when lids stay open |
| Walk-in room | High volume, frequent bulk deliveries | Fixed installation, requires structural planning |
| Blast chiller | Cook-chill production and compliance records | High capital cost, needs trained operation |
Access and clearance
Don’t block delivery of equipment through door frames and lift entrances. Also ensure there is sufficient airflow space in front of or behind the condenser (as specified by the manufacturer) and that the doors can open fully to prevent them from being propped open to control temperature. A door that cannot open fully will typically get propped open which destroys temperature control in these types of units.
Plan food safety and servicing into the specification
It must also be possible to monitor the equipment effectively in terms of temperature. In this respect a supplier’s proposal must contain reference to the gauge being clearly visible and to high temperature alarms being incorporated. In some cases it may be necessary for the equipment to include data logging which can be remotely logged and out of the normal checklist.
- Digital thermometers with calibration traceability, checked against an independent probe monthly
- Door seals inspected quarterly, as perished gaskets are the most common cause of drift
- Condenser coils cleaned on a scheduled interval, typically every one to three months in a busy kitchen
- Defrost cycle timing reviewed against actual door-opening frequency
Assess the service relationship before you buy
Get a clear understanding of the supplier’s guarantee for call-outs, the selection of common parts held locally by the supplier and the lead time for spare parts such as compressors and controllers. Whilst it may seem an easier option to select the refrigeration with the best specification, the disruption caused over a period of six weeks whilst waiting for parts to arrive will far outweigh any temporary discomfort caused by an inferior product that arrives the same week with good backup support. See more