Commercial Refrigeration Group Your Local Experts in Commercial Refrigeration For Restaurants

Restaurants typically require a combination of different types of commercial refrigeration units, including reach-in refrigerators and freezers, walk-in coolers and freezers, prep tables with refrigerated compartments, and undercounter refrigerators and freezers. The specific types and sizes of units required will depend on the size and type of the restaurant, as well as the volume and types of food items that need to be stored.

It is important to clean and maintain commercial refrigeration units regularly to ensure they operate efficiently and to prevent the growth of harmful bacteria. Most manufacturers recommend cleaning and inspecting the units at least once a month, although it may be necessary to clean them more frequently depending on usage and the type of food being stored.

Commercial refrigeration units are designed to store perishable food items, including raw meat, poultry, fish, dairy products, and fresh produce. However, some units may not be suitable for storing certain types of food, such as highly acidic foods or foods with a high sugar content, which can cause corrosion or damage to the unit.

One way to reduce energy costs associated with commercial refrigeration units is to ensure they are properly sized for the needs of the restaurant. Units that are too large for the space they are in or that are overstocked with food items may consume more energy than necessary. Additionally, regular maintenance and cleaning can help ensure the units operate efficiently, reducing energy consumption.

If a commercial refrigeration unit is not cooling properly, it may be due to a variety of factors, including a malfunctioning compressor, a clogged air filter, or a refrigerant leak. It is important to address the issue promptly to prevent food spoilage and potential health hazards. Contacting a licensed refrigeration technician is recommended for diagnosing and repairing the issue.