How a refrigeration specification is built

Commercial refrigeration splits into three jobs and most kitchens need all three. Storage holds stock back of house. Display puts stock in front of the customer and has to look right as well as hold temperature. Process cooling takes hot food down fast enough to be stored safely.

Display refrigeration is specified on how it is merchandised. Commercial display fridges and multidecks sell chilled lines on an open or glass front. Ice cream display freezers hold frozen impulse product at the till. Both are chosen on footprint and door type before anything else, because the floor plan is the constraint that cannot be changed later.

Storage and process are specified on volume and on speed. Upright and counter freezers hold prepped stock. A blast chiller is the piece most often added late, because it is the one that turns a cook-and-serve kitchen into a cook-and-hold one. Ice machines are sized on daily output rather than on cabinet size, and the output needed on a summer Saturday is the number that matters.

What renting includes

All refrigeration goes out on an inclusive rental plan. Servicing, parts and call-outs are covered for as long as the equipment is with you, with no upfront capital outlay. New and fully quality-checked reconditioned Used Approved units are available, and equipment can be added or swapped as the site changes.

Explore the range: commercial display fridges, ice cream display freezers, ice machines, blast chillers and commercial freezers.