A Commercial Reach In Refrigerator Buying And Maintenance Guide
Commercial reach in refrigerators are generally used in restaurants for
short term food and ingredient storage, as opposed to large walk-ins
that store bulk items long term.
The commercial reach in refrigerators available through
eTundra.com are built for heavy duty use and have a more powerful
compressor than residential refrigerators. More horsepower means a
refrigerator's storage space cools quickly and stays cold despite
constant door opening. This is vital for food safety, and NFS
regulations require commercial kitchens to store food products at or
below 40 degrees Fahrenheit.
Bottom vs. Top Mounted Compressors
The compressor is the engine of a commercial reach in
refrigerator. Keeping this engine working effectively and efficiently
requires a combination of maintenance and environment. Some compressors
work better in certain environments than others, and purchasing the
right unit for the job and location you have in mind is an important
decision.
Commercial reach-in refrigerators are made with either a top or
bottom mounted compressor. Top mounted and bottom mounted compressors
have advantages and disadvantages, and it's important to make your
purchasing decision based on where and how you plan to use the
refrigerator.
Bottom mounted reach ins:
- Are more efficient in hot environments because the compressor is on the floor, where it is cooler
- Feature an ergonomic storage space with more accessible shelving than top mounted units
- Should not be used where lots of flour (like a bakery) or dust is present as the compressor will clog easily
Top mounted reach ins:
- Have better compressor airflow than a bottom mounted unit, making
them more efficient. However, this only applies in a cooler environment
- Perform better in dusty environments or where a lot of flour is present (like a bakery)
Size and Insulation
Commercial reach in refrigerators come in three configurations:
one door, two door, and three door. Doors can also be halved for more
compartmentalized storage. When considering what size reach in
refrigerator is right for your commercial kitchen, keep in mind that
the larger the unit, the more energy it will consume.
Of course, energy usage must be weighed against the amount of
storage space you need. Probably the most efficient way to organize
your refrigerated storage space is in gradually smaller units the
closer you get to the hottest part of the kitchen: the production line.
Start with a walk in for bulk storage, then a two or three door
reach in refrigerator stocked with daily or weekly supplies, and finish
with a one door reach in refrigerator nearest the line for quick and
easy access by kitchen staff.
All commercial reach in refrigerators have thick insulation to
maximize efficiency and cool air holding power. Stainless steel
interiors are more expensive than aluminum or galvanized ones, but are
stain and rust resistant, can withstand heavy use, and are much easier
to clean and sanitize.
Commercial Reach In Refrigerator Maintenance
Commercial reach in refrigerators are designed for heavy duty
use and should perform at a high level for many years. However, a few
very simple preventive maintenance tasks will help ensure that your
reach in refrigerator is working effectively and efficiently.
- Keep the compressor and coils clean.
- Make sure the compressor fan has good airflow. A partially
blocked or very dirty compressor fan must work harder to cool the
refrigerant in your reach in, shortening it's life
- Replace worn door gaskets. All commercial reach ins have
thick self-sealing gaskets on their doors to make sure cold air can't
escape from the unit. Over time, these gaskets wear out and lose their
effectiveness. A good indication your door gaskets need replacing is
the constant presence of frost on shelves and food products.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.