Refrigeration Units

Reach-In Refrigerators and Freezers

Features and Specifications:

1. Usage: Reach-in units are the workhorses of any kitchen, providing easy access to ingredients and prepared foods.

   
   

2. Size and Capacity: Typically come in 1, 2, or 3-door configurations, with capacities ranging from 20 to 70+ cubic feet.

   
   

3. Temperature Range:

   • Refrigerators: Usually maintain temperatures between 34°F and 38°F.

   • Freezers: Typically operate at -10°F to 0°F.

     
     

4. Construction:

   • Stainless Steel Exterior/Interior: Offers durability and ease of cleaning.

   • Insulated Doors: Often self-closing with a stay-open feature for easy loading/unloading.

     
     

5. Shelving: Adjustable wire or solid shelves that maximize storage flexibility.

   
   

6. Cooling System:

   • Top-Mounted: Cooling system is mounted on top of the unit, freeing up internal space and protecting the compressor from dust.

   • Bottom-Mounted: Easier access for maintenance and more efficient in hot kitchens since cooler air is drawn from the floor level.

     
     

7. Defrosting: Automatic or manual defrost options to prevent ice buildup.

   
   

8. Energy Efficiency: Many models are Energy Star rated, using advanced insulation and efficient compressors to reduce energy consumption.

Walk-In Coolers and Freezers

Features and Specifications:

1. Usage: Ideal for bulk storage of perishable items, walk-ins are large, insulated rooms that maintain consistent temperatures.

   
   

2. Size and Capacity: Customizable sizes, from small 6’x6’ units to large warehouse-sized rooms.

   
   

3. Temperature Range:

   • Walk-In Coolers: Generally kept between 35°F and 38°F.

   • Walk-In Freezers: Operate at around -10°F to 0°F.

     
     

4. Construction:

   • Panels: Typically made of insulated polyurethane or polystyrene, which provides excellent thermal retention.

   • Flooring: Heavy-duty flooring with anti-slip surfaces, designed to support heavy loads.

     
     

5. Doors: Self-closing, insulated doors with magnetic gaskets to ensure a tight seal, often equipped with safety release mechanisms.

   
   

6. Refrigeration System:

   • Remote Compressor: The compressor can be located outside the building, reducing noise and heat inside the kitchen.

   • In-Room Evaporator: Distributes cold air evenly throughout the walk-in.

     
     

7. Lighting: Energy-efficient LED lighting that activates when the door opens.

   
   

8. Custom Features: Includes adjustable shelving, ramps for easy access, and digital temperature controls.

Under-Counter Refrigerators and Freezers

Features and Specifications:

1. Usage: Perfect for compact kitchens or as supplementary units near prep areas, under-counter units save space while keeping ingredients within reach.

   
   

2. Size and Capacity: Typically range from 6 to 12 cubic feet, with single or dual-door configurations.

   
   

3. Temperature Range:

   • Refrigerators: 34°F to 38°F.

   • Freezers: -10°F to 0°F.

     
     

4. Construction:

   • Stainless Steel: Durable and easy to clean, with front ventilation to allow for under-counter installation.

   • Countertop Surface: Often designed to support additional prep equipment like mixers or cutting boards.

     
     

5. Shelving: Adjustable and removable shelves to accommodate various sizes of food containers.

   
   

6. Cooling System: Usually front-breathing, with easy access to the condenser for cleaning and maintenance.

   
   

7. Energy Efficiency: Many units are Energy Star certified, ensuring low energy consumption.

Prep Tables

Features and Specifications:

1. Usage: Combines refrigeration and workspace for efficient food prep, particularly in sandwich, salad, or pizza stations.

   
   

2. Size and Capacity: Available in sizes from 27 inches to over 72 inches wide, with storage capacities ranging from 6 to 30 cubic feet.

   
   

3. Temperature Range:

   • Refrigerated Tops: 33°F to 41°F, designed to keep ingredients at safe temperatures during service.

     
     

4. Construction:

   • Stainless Steel: Heavy-duty construction with easy-clean surfaces.

   • Cutting Board Surface: Durable, sanitary surface that spans the length of the table for food preparation.

     
     

5. Pan Storage: Accommodates multiple food pans in the top refrigerated section, with lids or sneeze guards.

   
   

6. Storage Below: Refrigerated cabinets or drawers below the work surface for storing additional ingredients.

   
   

7. Cooling System: Forced air cooling to keep pans evenly chilled, with easy access for maintenance.

Blast Chillers

Features and Specifications:

1. Usage: Rapidly cools hot food to safe storage temperatures, preserving quality and extending shelf life. Essential for food safety in compliance with health regulations.

   
   

2. Capacity: Typically available in sizes holding 3 to 20+ pans, depending on kitchen needs.

   
   

3. Cooling Time:

   • Chilling: Cools food from 160°F to 38°F within 90 minutes.

   • Freezing: Can lower food temperatures to 0°F within 240 minutes.

     
     

4. Construction:

   • Stainless Steel: Durable exterior and interior, designed for easy cleaning.

   • Interior Racks: Removable for flexibility in storing different pan sizes.

     
     

5. Control System: Digital control panel with programmable settings for different types of food.

   
   

6. Safety Features: Includes automatic shut-off, alarms for temperature deviations, and HACCP compliance logging.

Refrigerated Display Cases

Features and Specifications:

1. Usage: Used to display ready-to-eat foods like desserts, beverages, or deli items while keeping them at safe serving temperatures.

   
   

2. Size and Capacity: Available in countertop or floor-standing models, typically ranging from 3 to 20+ cubic feet.

   
   

3. Temperature Range: Maintains temperatures between 33°F and 41°F.

   
   

4. Construction:

   • Glass Panels: Often double-pane glass for insulation, with anti-fog features for clear visibility.

   • Shelving: Adjustable, often wire or glass, to accommodate various product sizes.

     
     

5. Lighting: LED lighting for energy efficiency and enhanced product display.

   
   

6. Cooling System: Forced air or static cooling to keep the display area evenly chilled.

Considerations When Choosing Refrigeration Units:

• Kitchen Layout: Ensure the units fit within your kitchen’s design and workflow.

• Capacity Needs: Choose a size that meets your storage requirements without over-purchasing unused space.

• Energy Efficiency: Consider units that are Energy Star rated for long-term cost savings.

• Maintenance and Cleaning: Look for units with easy-to-clean surfaces and accessible components for regular maintenance.

• Temperature Monitoring: Digital controls and temperature alarms are essential for maintaining food safety.

• Warranty and Support: Check the manufacturer’s warranty and availability of service technicians in your area.