On March 5th, 2013, posted in: All by david

Things to Consider When buying Refrigeration – Courtesy of Foster Refrigeration:


- What Are You Planning to Store in The Cabinet?
  • A ‘+1/+4*c Refrigerator’ is for  general produce (milk, cheese, packs of ham, salad etc.)
  • A ‘-2/+2’c Refrigerator’ is more suitable for Raw Meat
  • A ‘-1/+1’c Refrigerator’ works well as a Fish Keeper – wet fish NB. Static coil (so as not to dry/dehydrate the product), coated coils to protect from corrosion from the ammonia and it has 304 Grade Stainless Steel inside and out
  • -18/-21’c Freezer – For storing already frozen products
- What Size Cabinet Would Best Suit Your Needs?
  • Single Door, Double Upright?
  • Gastronorm size? Or Slimline footprint?
  • Counter Fridge/Freezer – 2/3/4 door sections or drawers if required (Refrigerators only).
  • Counter units have reinforced worktops so Chef can prep on it (Also known as a ‘Prep Counter’).
  • Undercounter Fridge/Freezer – 1 or 2 door.
  • Undercounters do NOT have reinforced worktops, they are designed to go under a fabricated table or workbench.
- Environmental & Ambient Conditions:
  • All integral refrigeration products will expel waste heat into the environment they are located – it is imperative that the area the cabinets are located have some form of air movement, otherwise the room will get hotter and hotter, the compressor will work harder and harder until it eventually fails and the client loses their food.
  • It is also important to avoid placing Refrigerated units in the direct path of an Air-conditioning unit or near a heat source, i.e. a Range, as this will force the compressor to work harder than necessary, ultimately reducing your energy efficiency.
  • Will the cabinet fit in the intended space?
  • What is the route to this intended space?
  • Can the cabinet be manoeuvred from outside the building, to the intended location easily? Are there any obstacles; i.e. steps, stairs or narrow/low doorways?
  • Can the unit be located without additional equipment or site modifications?
  • Is there a sufficient power source within 2metres?
  • Can the install take place within normal working hours? Are there any time restrictions?


- Multidecks:
  • Multidecks will not work in high ambient conditions.  Rated to climate class 3 : 25’c.
  • Make sure there isn’t an Air Conditioning unit blowing directly into the Multideck.
  • Bare in mind that the installation of these units can be tricky due to the size and composition (glass end panels, refrigeration plant at the bottom, one-direction roller castors (not swivel).
  • Multidecks are designed for pre-chilled products, e.g. Sandwiches.
- Ice Machines:
  • Remember the available ice is what’s stored in the bin and not what the machine can make in 24 hrs.
  • Remember that prior to install you will need a, ¾ BSP water supply fitting, an electrical 1 phase 13amp spur and a drain within one meter of the proposed machine site.
  • Where is the ice machine going to be located and what is the ambient
    temperature?  If it is particularly high or low (below 10’c like in a beer cellar) then think water cooled, not air cooled.
  • A night club for instance will probably need one head on a huge bin as it can produce for days prior to peak demand.
  • In preparation for buying an Ice Machine, you will have been buying ice, so how many bags per week and what size bags have you needed? This will give the exact capacity used.
  • Consider water quality and treatment. The majority of Ice Machine failures are due to scaling or microprocessors. Get the water quality right and find the Machine that will be the most reliable.


- Blast Chillers & Blast Chiller Freezers:
  • Blast chillers are sized based on volume (in kg) of food they can blast chill down:
  • +70’c to +3’c in 90minutes (within specification)
  • +70’c to -18’c in 240minutes (within specification)

With regards to selecting a suitable blast chiller, the more information you can get about your Machine requirements, the more suitable your choice will be.

Similarly, You Need to Consider your Kitchen’s Cooking Capabilities:
  • What volume of food can they produce in one go?  (in Kg)
  • How is this moved around? (all on one trolley – dimensions?)
  • How quickly is each batch made?
  • How is it going to be packaged i.e. GN1/1 pans (what depth) or small portions/packs? Or is it always these large stock pots – please advise the material of these, size and volume of product they hold.
  • Is there a lid on it?
  • What is the product ?
  • Entry temperature of product?
  • What do they want to bring the temperature down to and how quickly to they need to do this?
  • Total production requirements? – do you envisage this will increase?

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