Refrigeration Layout

Commercial Kitchens – Layout of Refrigeration, Freezers and Ice Machines

The hub of the kitchen is often thought to be the cooking area however the refrigeration and freezer units are just as important. It is always ideal to leave a few inches clearance around any refrigeration units to increase air flow. Here are a few general tips to consider when designing your kitchen layout.

• Proximity to cooking equipment. To enhance energy efficiency it is always preferable to situate any refrigeration in the coolest part of the kitchen. This is usually at the opposite end of the kitchen to the main cooking area. It is wise to remember that commercial refrigeration is usually a walk in unit or far larger than in a domestic kitchen. Every time the door is opened the cold air will escape, cooling any nearby heated items and simultaneously heat will rush in, dramatically warming the refrigerator.
• Ice Machines. To achieve optimum performance any ice machines should be placed in their own separate area. The hotter the surroundings mean less ice production. Having said this, the machine still needs to be close enough to reduce time wasted making unnecessary journeys.
• Blast Chiller’s. If you decide to install a blast chiller in your kitchen, it is preferable to put it at the end of the cook line. Blast chiller’s are an ideal way of quickly cooling hot food ready for storage in fridges or freezers. By locating your blast chiller in this place, hot leftovers are easily transferred without any time wasted. The chiller’s will often be used at the end of service and the oven’s will be cooling by this point meaning that the efficiency of your blast chiller shouldn’t be affected.