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Commercial Reach-in Refrigerator and Freezer Buying Guide
Commercial reach-in refrigerator are present in almost every commercial kitchen. Large or small, they are an essential part of the commercial kitchen as they help to safely store food and extend shelf life.
1. What are the types of reach-in refrigerator and freezer?
Reach-in refrigerators come in a variety of types, solid door, glass door, single temperature, dual temperature …… from affordable basic units to premium heavy duty units, they also have a variety of different features. There are many factors to consider before purchasing a refrigerator for your kitchen, so watch Chefmax’s reliable guide for a comprehensive look at choosing the right reach-in refrigerator & freezer.
A. Solid door and glass door
Advantages:
• Suitable for most kitchens for storing ingredients
• Sturdy construction for increased durability
• Seals better, reducing cold air loss and gaining valuable thermal protection
• Faster and easier cleaning
• Works well in both refrigerated and frozen modes
Disadvantages:
• Lack of visibility of internal products
Advantages:
• No need to open the door to see the interior items, easier to access, suitable for placing things that need to be accessed frequently
• Ideal for restaurants that need to display all types of ingredients in the front, such as cafeterias
Disadvantages:
• Not suitable for freezer mode, can fog up badly and affect visibility
• Insulation effect and strength are not as good as solid doors
• More frequent cleaning is required to maintain visibility
B. Layer shelves and insert trays
Features:
• Divides several sections inside for storing items
• Perforated shelves can be adjusted in height to accommodate different items
Application:
• Suitable for storing items that are easily stacked
Features:
• Equipped with multiple stainless steel trays that have higher corrosion resistance than shelves
• Stainless steel trays can also be removed to accommodate different heights
• Very high internal space utilization
Application:
• Suitable for commercial bakeries to store large quantities of divided dough, and for restaurants to store processed semi-finished products that are not suitable for stacking
C. Full-size door and half-size door
Features:
• Open the whole side when opening, resulting in more cold air loss
• No insulation partition in the middle, which will bring more storage space
Application:
• Storage that does not open frequently
Features:
• Only one part of the door needs to be opened at a time
• Smaller opening area and cold air loss for better energy savings
• Ingredients can be stored in sections without affecting each other’s taste
Application:
• Suitable for saving energy in case of frequent opening and storing different types of food
D. Single and double temperature
Features:
• Only one set of compressors to provide one temperature for the equipment
Application:
• Not much demand for another temperature
• Need to place refrigerators in both corners of the kitchen to reduce staff running
Features:
• With two sets of compressors, each providing two different temperatures, can be refrigerated and frozen at the same time
• Because of the extra set of compressors, the double temperature commercial reach-in refrigerator is more expensive
Application:
• If you need two types of temperature at the same time, but the storage volume is not worth to purchase two single temperature reach-in refrigerators separately, double temperature type is the best choice
The air-cooled type of double temperature refrigerator can only be made into the left and right different temperature, the upper and lower different temperature can be made into the direct cooling type (the upper and lower distance is too short, the cold air circulation effect is poor)
2. How to choose the right reach-in refrigerator and freezer?
There are more aspects to consider when choosing a larger unit like a commercial refrigerator than a smaller unit, and you can learn more from these aspects shared by Chefmax without missing anything important that should be considered.
A. Decide the compressor position according to the kitchen condition
The compressor of commercial reach-in refrigerator plays the role of inhaling, compressing and conveying refrigerant vapor, which can promote the refrigeration system circulation and make the low pressure refrigerant into high pressure gas. The common refrigerator compressor has up and down.
Upper compressor
The temperature of the upper level of the space is usually higher than the lower level, and there will be a difference of 3-5℃ or even more. The higher the temperature, the greater the effect on the compressor cooling effect, so the refrigerator with the compressor on top should be placed in a place where the overall temperature is lower for use.
Features:
• Suck in upper warm air, suitable for cooler areas
• Less dust in the upper air layer, reducing the chance of clogging, suitable for bakeries and dry areas where the bottom layer is dusty
• Does not occupy bottom storage space
• Heat rise from compressor operation does not affect cooling
Disadvantages:
• High level shelves are not easy to reach
• Need to climb high to disassemble the refrigeration unit
Lower Compressor
Features:
• Draws in cooler air from the lower level when running, ideal for use in kitchens near the cooking line and where the overall temperature is high, such as restaurants in Southeast Asia
• Higher storage space at the bottom, so you don’t have to bend over
• Top shelf for storage
• Better suited for spaces with low ceilings
• Easier to disassemble, clean and repair without the need for a ladder
Disadvantages:
• Heat generated by running compressor sets can transfer and rise, so insulation partitions are needed at the connections, reducing storage space
• Easily clogged with dust and powder from the bottom, requiring frequent cleaning of the screen
B. Determine size and door type
Size
Size needs to be decided according to the storage capacity and kitchen space, usually two-door refrigerator capacity in about 400L, four-door refrigerator capacity in about 900L, if you also need more storage capacity, you can consider six-door refrigerator or purchase two refrigerators at the same time. But if your kitchen space is more compact, put a large capacity refrigerator will seem crowded, you can buy a small amount of batch storage and other ways to reduce the amount of storage to choose a smaller size.
Type of door
Even if the usual refrigerator use swing door, but there are also sliding door can be chosen, the latter in the use of the front do not have to set aside for the door for the complete expansion of space, open without blocking the crowd, more suitable for the narrow space of the kitchen, but this door will be less sealed.
The advantage of swing doors is that they can always remain fully open when loading and unloading items (sliding doors usually only open halfway and the other side reverts to its original state when the other half is opened), and they have a better seal because of their structural design.
C. The choice of equipment material
Plate
Commercial reach-in refrigerator often use aluminum and 201, 304, 316, 430 type of stainless steel as a plate, of which 304 is recognized as the most advantageous type, the use of a very wide range. It has strong oxidation resistance and corrosion resistance, support the refrigerator long time operation and high strength use. At the same time it is more expensive than the 201 material.
316 material is more suitable for outdoor environment, such as outdoor dining bar or coastal areas, it will show the best corrosion resistance, it is more expensive than 304.
If you have enough budget, please consider the better material according to the actual situation.
Evaporator material
These pipes change the refrigerant from liquid to gas and absorb heat to cool during the evaporation process. Copper evaporators last longer, followed by aluminum and iron. Corroded evaporators can make refrigerant leak and directly affect refrigeration. For smooth operation of commercial kitchen, please choose better material and check regularly.
D. Requirements for refrigeration
Refrigeration method
Direct cooling, also known as natural convection type, through direct refrigeration makes the natural convection of cold air to cool food. The air-cooled type uses a fan motor to circulate the air inside the box up and down after cooling through the evaporator to achieve the purpose of refrigeration. Since the air blown into the cold airflow, will not lead to frost from the absorption of water in the stored food.
Advantages of direct cooling type: less energy consumption, low noise, low price
Disadvantages: slow, uneven temperature, the need for manual defrostin
Advantages of air-cooled type: fast cooling speed, no frost (automatic defrost), uniform temperature
Disadvantages: power consumption and noise relative to direct cooling to be large
The price of the direct cooling type is generally lower than the air-cooled type, and the energy consumption is low, it is a good choice when the budget is limited. And if you need frost-free preservation for delicate vegetables and other ingredients, air-cooled commercial reach-in refrigerator can do the job perfectly.
Refrigerant
Refrigerant is a substance that can be condensed and liquefied under pressure and can be evaporated under pressure to absorb heat. Refrigerants often used in commercial refrigeration equipment are R290, R134a, R404a, R410a, R450a, etc., while R134a and R404a are usually used in refrigerator refrigeration.
In terms of refrigerants, R290 and R450a are the best choices if there is a need for environmental protection, they are efficient in refrigeration and friendly to the environment, but R290 may be restricted for transportation due to its flammable nature.
Finally, if you need to buy equipment from abroad or far away, please read the regulations and port transportation measures of each place. In some cases, the transportation of equipment filled with refrigerant is prohibited, but the refrigerant can be transported in separate tanks together with the empty equipment, and then filled by professionals when it arrives at the designated place.
E. Selection of functions
Digital thermostat
Reach-in refrigerators with digital thermostats can achieve more accurate temperature detection and control, they will clearly display the temperature on the digital display, you can adjust the temperature between the limits, switch between refrigerated or frozen, to adapt to different food storage requirements, which will increase the quality of storage and use experience.
Thermal protection
You should pay attention to two aspects for reliable thermal protection: the foam layer and the sealing strip. The high-density foam layer is placed between the panels around the unit to provide insulation while maintaining the rigidity of the unit and protecting the cold air from escaping, so make sure the thickness of the foam layer is greater than 2 feet for better cooling efficiency.
The seal ensures that the door does not leave a gap when it is closed. If your equipment does not maintain a seal when it is closed and cold air flows through the door, the seal needs to be removed and cleaned or replaced, typically the seal needs to be cleaned once a week.
Mobility
According to the general principle of choosing commercial kitchen equipment, when choosing large equipment, you should consider whether the equipment comes with devices that are easy to move, such as universal wheels. These wheels not only make it easier for you to move the equipment to its designated location, but also facilitate the cleaning of the floor and back wall where the equipment is placed and maintain kitchen hygiene. When out of use, these wheels with brakes can make the equipment smoothly on the floor.
3. Common usage precautions
Commercial reach-in refrigerator will be used intensely in the kitchen, following precautions will make the equipment work better, Chefmax shares some general tips. Depending on the equipment differences, please read the instruction manual in detail before use.
A. Avoid high outdoor temperatures or proximity to cooking equipment
Elevated temperatures near cooking equipment can affect refrigerator cooling. The refrigeration system works by drawing in nearby air, and hot gases can increase the load on the freezer and increase the failure rate. Similarly can not be placed in the hot outdoor equipment, but placed indoors in a cool, ventilated place to ensure the cooling effect, otherwise it will increase the equipment load, reduce the cooling capacity and increase the probability of failure. Equipment cooling effect will be better when the indoor temperature is lower.
B. Containers of water away from ice cream and ice cubes
Refrigerator to put in soda, drinks and other liquid items, because of the large specific heat capacity of water, it is very difficult to reduce the temperature, it will make the internal temperature back up, affecting the freezing effect of other items, the compressor must be constantly cooling, increasing the equipment load.
The temperature of ice cream and ice cubes is below -18℃, the higher the cream content of ice cream, the lower the storage temperature is required, the storage temperature of high cream ice cream is from -18℃ to -20℃, if it is higher than -18℃, they may become soft or even melt .
So if you need to freeze drinks and water in the refrigerator, please place them as little as possible and keep them away from ice.
C. Do not stack too densely
The airflow of an reach-in cooling unit needs to be steady and sufficient to cool its components and interior. Therefore, there should be at least a two-inch-wide air gap to provide adequate airflow. You should also be careful not to place other equipment too close to the refrigerator, which could block airflow into the refrigeration system and cause it to malfunction.
In addition, equipment requires space for air conditioning and circulation within the refrigerator or freezer. Therefore, you should avoid obstructing internal air circulation by excessive piling.
D. How to solve static electricity
Refrigerator in use is very easy to generate static electricity, which requires the operator to use the power socket with ground socket, otherwise static electricity is not easy to discharge, will produce “leakage” phenomenon, but this is not because of component damage caused by the real leakage, just use the ground wire to export static electricity.
E. Regular cleaning of the refrigeration unit
Refrigeration units need to be cleaned 1-2 times a month, they usually have a dust screen that can be removed and cleaned, if it is more flour bakery or dry areas of dusty restaurants will need more frequent cleaning, please establish a regular cleaning and maintenance schedule for your refrigeration equipment, this can save energy costs and extend the life of the equipment, greatly reducing the failure rate.
4. Summary
A proper commercial reach-in refrigerator brings a safe storage experience to your kitchen. After reading this article, if you need more information and professional help with your refrigerator, please contact Chefmax or visit our reach-in refrigerator&freezer product page.
