Solving the Big Chill with Commercial Cold Rooms

 

As every foodservice business is aware, commercial refrigeration is essential. Sometimes typical commercial fridges and freezers, while larger than domestic counterparts, just aren’t large enough. How can chefs keep regular deliveries and consequential increasing quantities of stock at optimum temperatures? Rather than fill the premises with countless refrigeration units, the simple answer is to invest in a walk-in cold room.

Walk-In Cold Storage is the Key

Built to commercial specifications, walk-in units solve the cold storage demands of any large kitchen or catering establishment. Here we touch on the basics, however for further pointers for choosing the right cold room or freezer room take a look at our handy buying guide.

Cold Room or Freezer Room?

Start out simple; do you want to chill or freeze stock? How long do you anticipate foods being kept for; a day or two, a week or maybe two? The answers will influence some of the next points.

Setting the Temperature

The temperature of a cold room or walk-in fridge should reflect the produce being stored, so start will a clear vision of what will be stored. Generally it’s advised that a range of 2°C to 10°C should be observed for dairy and general chilled storage while fresh meat and fish be maintained slightly lower between -2°C and 5°C. Freezer rooms tend to operate at around -18°C to -20°C.

Size Matters

The size of walk-in refrigeration is comparable between both cold rooms and freezer rooms. Also consider whether walk-in rooms will be positioned inside or outside of the building? The dimensions required will depend on the quantity of stock being held and the space available. Luckily, with a multitude of size configurations available there will always be a unit to suit.

To Floor or Not To Floor An empty cold room with the door open.

When buying walk-in refrigeration, never assume that the floor comes as standard; make sure you’re clear about what’s included. Flooring with cold rooms is optional; if positioned inside and on level concrete, a floor isn’t strictly required however is available if preferred. Freezer rooms always need a floor which will be included in the price and supplied as standard.

Remote or Integral

This refers to where the refrigeration system is positioned. Integral rooms are ‘all-in-one’ with refrigeration being part of the main structure. These are typically less expensive to buy. Remote units refer to cases where the refrigeration system is installed in a separate location to the room, usually externally to the building. This type of cold room uses ducting and pipework to run hot air away from the main structure. If choosing a remote option, expect to pay a bit more.

Accessorise

An initial outlay for a walk-in chiller or freezer will typically consist of the room structure, refrigeration system and possibly floor although this may vary between manufacturers so always check what’s included in the price. Any other aspects to make operation easier will need to be additionally purchased. Luckily there are loads of options available to enhance storage such as lights and strip curtains etc. The main area to consider should always be shelving. What good is a room if there is nowhere to store stock? With configurations to suit every sized room, the right shelving will help to order and organise chiller contents and keep everything close to hand. Ample shelves will also make stock rotation a little easier, potentially reducing food waste. Keeping foods off the ground is also vital to good food safety practises and hygiene.

Top Tip

  • It’s strongly recommended to have a site survey of any premises before purchasing a cold room. Site surveys will guarantee a hassle free installation with no additional unexpected costs occurring. Some manufacturers may include a free site survey whilst others will charge for the service. Trained engineers will visit site and assess potential placement and storage demands allowing an informed purchased to be made that will have maximum benefit for the business.

Investing in a commercial cold room or freezer room can be a massive step for any foodservice business with a price tag to match. Making an informed choice and understanding exactly what you’re looking for could see revolutionise kitchen efficiency and, most importantly, will definitely solve any chilled storage limitations.