Monthly Archives: January 2020

Whether it’s out-dated, only partly functioning or just not your first choice, many chefs have an image of what their ideal kitchen would look like and it’s probably not the one they are currently standing in. If you’re a chef with a budget for some new equipment, where do you begin? You’ll want to get the most out of your existing space, make it cost-effective yet efficient and be able to complete your job successfully.

Commercial refrigerators have significantly improved over the past few decades, becoming more functional and efficient. Modern fridges take up less space, store more products, use less energy, and preserve food for longer periods. These advancements increase profits for commercial kitchen owners and allow for the preparation of delicate and expensive cuisines requiring long-term preservation.

Operating a commercial food establishment comes with significant costs. Beyond purchasing the right equipment, you must ensure it doesn’t deplete your funds through operating expenses. Commercial equipment whether display refrigeration or storage refrigeration works hard year-round, especially during summer. Subjected to constant use, they must work harder than domestic fridges.

Given the pressure on refrigeration units and the money spent on energy, it’s crucial to prevent excessive energy consumption. Manufacturers help by improving refrigeration components, materials, control systems, lighting, and insulation. However, users must also do their part to achieve maximum efficiency.