Commercial kitchen refrigeration equipment is a very important and critical equipment in commercial kitchens such as hotels and restaurants. It is an indispensable equipment for the basic operation of commercial kitchens.There are many types of commercial refrigeration equipment. How can we configure the appropriate type and quantity of refrigeration equipment for each area of the kitchen?Here I will introduce in detail the key points of commercial refrigeration equipment so that everyone can understand and know how to choose commercial kitchen refrigeration equipment.
A.Definition and core products of commercial kitchen refrigeration equipment
Commercial kitchen refrigeration equipment is an efficient refrigeration system designed specifically for commercial catering environments. It aims to ensure that food ingredients are kept at a suitable temperature during storage, processing, and display, prevent spoilage, and maintain food quality. Its core functions include refrigeration, freezing, constant temperature preservation, and rapid cooling, and it is the cornerstone of food safety and efficient operations in the catering industry.
1.1 Main product categories:
1.Commercial refrigerators/freezers
-Refrigerators (0~10℃): Store vegetables, dairy products, semi-finished products and other food materials that need to be kept fresh in the short term.
-Freezers (below -18℃): Store meat, seafood, frozen foods, etc. for a long time.
-Dual-temperature zone refrigerators: Provide both refrigeration and freezing functions, suitable for kitchens with limited space.
2.Commercial cold storage
-High temperature cold storage (0~10℃): for storing fruits, vegetables, dairy products and other food that need to be kept fresh but do not need to be frozen.
-Low temperature cold storage (-18℃~-25℃): for long-term storage of bulk meat and seafood.
-Quick freezing storage (below -30℃): for quickly freezing food, reducing cell damage, and retaining nutrition and taste.
3.Refrigerated workbench
-Built-in refrigerated workbench: Refrigerated space is integrated under the countertop, making it convenient for chefs to take ingredients nearby.
-Preparation workbench: It has both workbench and refrigeration functions, suitable for sushi bars and salad making areas.
4.Ice Maker
-Cube Ice Maker: produces standard cubic ice cubes, suitable for keeping beverages and seafood fresh.
-Snowflake Ice Maker: fast ice making speed, fine ice particles, suitable for cocktails and smoothies.
-Ice Bin: used in conjunction with ice maker to store ice cubes and prevent them from melting.
5.Display refrigeration equipment
-Open air curtain cabinet: The air curtain is formed by circulating cold air to reduce the loss of cold air. It is used to display sashimi, desserts, etc.
-Glass door refrigerator: The transparent design is convenient for displaying beverages and dairy products. It is suitable for buffet restaurants or bars.
6.Rapid cooling equipment
-Blast chiller: reduces the temperature of hot cooked food from 90°C to 3°C within 30 minutes to prevent bacterial growth.
7.Other auxiliary equipment
-Refrigerated transport cart: short-distance transportation of refrigerated food in the kitchen to prevent temperature fluctuations.
-Constant temperature thawing cabinet: control the thawing temperature (usually 0~4℃) to prevent food from spoiling.
B.The status and role of commercial kitchen refrigeration equipment
Commercial kitchen refrigeration equipment is the core infrastructure of the catering industry, directly affecting food safety, operational efficiency and cost control.
2.1 Key Position
-The first line of defense for food safety: precise temperature control to inhibit bacterial growth (e.g. Salmonella stops growing below 5°C), in line with HACCP (Hazard Analysis Critical Control Point) standards.
-The hub of kitchen process optimization: reasonable layout of refrigeration equipment (e.g. refrigerated workbench close to cooking area) can reduce the distance chefs move and increase the speed of serving food.
-The key link of cost control: efficient refrigeration equipment can reduce energy consumption (e.g. variable frequency compressor saves 30% of electricity bills) and reduce food loss rate (e.g. meat loss rate in cold storage is less than 5%).
2.2 Specific Actions
1.Preservation of food and extension of food material life
-Under refrigeration, the respiration of fruits and vegetables slows down, and the loss rate of vitamins is reduced by more than 50%.
-Frozen meat can be stored for 12 months at -18℃, while ordinary refrigerators can only maintain it for 1~3 months.
2.Guarantee of food quality
-Sashimi cabinets (-2℃~2℃) maintain the elasticity of fish muscles and prevent fat oxidation from producing odor.
-Rapid freezers prevent cooked food from staying in the “dangerous temperature zone” (4℃~60℃), reducing the risk of microbial contamination.
3.Efficient use of kitchen space
-Vertical multi-door refrigerators (such as four-door refrigerators) are stored in partitions, saving more than 30% of space.
-The cold storage adopts a high-rise shelf design, and the storage capacity per unit area can reach 5 times that of ordinary refrigerators.
4.Improved operational flexibility
-The ice maker produces ice on demand (such as the average daily ice production in summer needs to increase by 50%) to adapt to passenger flow fluctuations.
-Modular cold storage can expand capacity to meet holiday stocking needs.
C.Calculation method for the number of commercial kitchen refrigeration equipment
The number of equipment needs to be calculated based on the size of the kitchen, menu, customer flow, etc. The following are the detailed steps:
3.1 Storage demand assessment
1.Calculation of daily average food consumption
-Formula: Daily total food consumption = customer flow × average food consumption per capita
-Example: A restaurant with 100 people, with an average meat consumption of 0.2 kg per person, requires 20 kg of meat per day, and a freezer capacity of ≥ 100 kg (based on 5 days of stocking).
2.Equipment capacity matching
-Refrigeration equipment: Select 1.5 times the volume of the food (reserve turnover space).
-Cold storage capacity:
-Calculation formula: Cold storage volume (m³) = total weight of food (kg) / food density (kg/m³)
-Reference density: Meat is about 400kg/m³, fruits and vegetables are about 300kg/m³, frozen products are about 500kg/m³.
3.2 Functional Partitioning and Equipment Configuration
1.Divided by kitchen area
-Rough processing area: equipped with large cold storage or double-door refrigerator to store unprocessed ingredients.
-Cooking area: set up a refrigerated workbench nearby to store semi-finished products needed on the day.
-Food delivery area: equipped with display cabinets or warming cabinets to maintain the temperature of dishes.
2.Adjust by menu type
-Western restaurants: More refrigerated display cabinets (salad bar, dessert cabinet) are needed.
-Japanese restaurants: Sashimi cabinets and sushi refrigeration counters are necessary equipment
3.3 Power and space planning
1.Power load calculation
-Total power calculation: Total equipment power = ∑ (rated power of a single machine × simultaneous use coefficient)
-Simultaneous use coefficient: Kitchen equipment is usually set to 0.7 (i.e. 70% of the equipment is running at the same time).
-Example: The total power of 5 2000W devices is 2000×5×0.7=7000W, requiring a 32A three-phase circuit (7000W/380V≈18.4A).
2.Spatial layout principles
-Heat dissipation distance: The back of the refrigerator is ≥30cm away from the wall, and the cold storage condenser requires a separate ventilation space.
-Optimization of movement lines: Refrigeration equipment is arranged linearly along the food processing process to reduce cross contamination.
D.Commercial Refrigeration Equipment Selection Guide
The selection needs to balance performance, cost and long-term maintenance requirements. The following are the key considerations:
4.1 Temperature accuracy and range
General requirements:
-Refrigeration: 0~4℃ (green leafy vegetables), 4~8℃ (dairy products).
-Freezing: -18℃~-22℃ (meat), -25℃~-30℃ (ice cream).
-Special requirements: Medical cabinets: 2~8℃±0.5℃ (vaccine storage).
-Ultra-low temperature cabinets: below -40℃ (special ingredients for molecular cuisine).
4.2 Energy efficiency and environmental protection
Energy efficiency standards
-China Energy Efficiency Label: Level 1 energy efficiency is 20%~30% more energy-efficient than Level 3.
-EU ERP standard: Strict restrictions on compressor and condenser efficiency.
Environmentally friendly refrigerant selection
-R290 (propane): GWP (global warming potential) is only 3, but it is flammable and requires explosion-proof design.
–CO₂ (R744): Natural refrigerant, suitable for large cold storage, with high operating pressure.
4.3 Material and durability
-Shell material: Stainless steel (SUS304): corrosion-resistant, suitable for seafood kitchens.
-Galvanized steel plate: low cost, requires regular rust prevention.
Internal structure:
-Seamless welded evaporator: reduces the risk of refrigerant leakage.
-Copper tube condenser: life is more than 50% longer than aluminum tube.
E. Service life and maintenance methods of commercial kitchen refrigeration equipment
Reasonable maintenance can extend the life of equipment by 30% to 50%. The following are specific strategies:
5.1 Service life
-Average service life: 8~12 years (compressor life is about 50,000~80,000 hours).
Factors affecting service life:
-Frequency of use: 24-hour operation shortens the service life of the equipment by 20%~30%.
-Ambient temperature: High temperature (>35℃) causes the compressor to overheat, reducing its service life by 2~3 years.
5.2 Daily maintenance process
1.Daily inspection
-Clean the oil on the surface of the equipment to prevent corrosion.
-Check whether the temperature display is normal (if the temperature fluctuation of the cold storage is greater than 2℃, an alarm is required).
2.Weekly maintenance
-Clean the condenser filter (dust accumulation can reduce the heat dissipation efficiency by 30%).
-Check the sealing of the door seal (paper clamping test: the paper cannot be pulled out for passing).
3.Monthly deep maintenance
-Manual defrosting (non-automatic defrosting models): remove the ice layer on the evaporator after power off.
-Lubricate the fan bearing (use food-grade grease).
5.3 Professional Maintenance Plan
1.Quarterly maintenance
-Check refrigerant pressure: abnormal pressure at the low-pressure end may indicate a leak.
-Calibrate the thermostat: ensure that the error between the actual temperature and the displayed value is less than ±1℃.
2.Annual overhaul
-Replace worn parts: such as compressor piston rings and fan belts.
-Circuit safety check: Detect insulation resistance (should be > 2MΩ).
5.4 Common fault handling
1.No refrigeration:
-Possible causes: refrigerant leakage, compressor failure.
-Handling steps: Contact a professional technician to repair the leak or replace the compressor.
2.Abnormal noise:
-Possible causes: fan blade deformation, loose anchor bolts.
-Handling steps: Tighten the bolts or replace the fan assembly.
F.Cost Analysis and Return on Investment
1.Initial Investment
-Small restaurants: 30,000~80,000 yuan (including refrigerators, ice makers, etc.).
-Medium-sized central kitchens: 200,000~500,000 yuan (including cold storage, quick freezers, etc.).
2.Operating Costs
-Electricity Cost Percentage: About 60% (frequency conversion equipment can be reduced to 40%).
-Maintenance Cost: Annual Average of 10,000~30,000 yuan (estimated at 5% of the total equipment price).
3.Investment Return Cycle
-By reducing food loss and energy-saving design, the cost can usually be recovered in 2~3 years.
G.Summary and suggestions
Commercial kitchen refrigeration equipment is the core of efficient operation in the catering industry. It is necessary to accurately select the equipment according to actual needs and establish a scientific maintenance system. In the future, intelligence and environmental protection will become the mainstream. It is recommended that companies give priority to upgradeable modular equipment and regularly train employees on operating specifications to maximize the value and service life of the equipment.
About us
Welcome to Guangzhou Acooker Kitchen Equipment Co.,Ltd, where culinary dreams come to life. As a leading one-stop solution commercial kitchen project company, we take pride in providing end-to-end solutions for restaurants, hotels, resorts,bakeries, fast-food establishments, coffee shops,buffet restaurants and more. Our commitment to excellence, innovation, and customer satisfaction sets us apart as the go-to partner for businesses looking to create or upgrade their culinary spaces.
Our Comprehensive Approach:
At Guangzhou Acooker Kitchen Equipment Co.,Ltd , we understand the intricate needs of diverse culinary establishments. Our mission is to simplify the process of setting up or renovating your kitchen by offering a comprehensive range of high-quality equipment tailored to your specific requirements. Whether you’re envisioning a modern restaurant, a cozy coffee shop, or a bustling bakery, we have the expertise and products to turn your vision into reality.
Explore our diverse and extensive product portfolio, carefully curated to cover every aspect of your commercial kitchen project:
Cooking Equipment: Unleash the full potential of your kitchen with our state-of-the-art cooking appliances, including ranges, ovens, grills, fryers, and more.
Refrigeration Equipment: Keep your ingredients fresh and your operations streamlined with our efficient refrigeration systems, ranging from walk-in coolers to display cases.
Bakery Equipment: Elevate your baking game with our specialized bakery equipment, including dough mixers, ovens, proofers, and everything you need for a successful bakery.
Fast Food Solutions: Optimize your fast-food operations with our high-performance equipment designed for speed, efficiency, and quality.
Coffee Shop Essentials: Create a cozy and inviting coffee shop atmosphere with our coffee machines, grinders, and other essentials for the perfect brew.
Why Choose Guangzhou Acooker Kitchen Equipment Co.,Ltd :
End-to-End Solutions: We provide a seamless and integrated approach to commercial kitchen projects, from conceptualization to installation, ensuring a hassle-free experience.
Quality Assurance: Our products undergo rigorous testing to meet and exceed industry standards, ensuring durability, reliability, and optimal performance.
Customer-Centric Focus: Your satisfaction is our priority. Our team is dedicated to providing personalized support, expert advice, and timely maintenance services to keep your kitchen running smoothly.
Innovation: Stay ahead of the curve with our innovative solutions, designed to enhance efficiency, reduce energy consumption, and meet the evolving demands of the culinary industry.
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Discover how Guangzhou Acooker Kitchen Equipment Co.,Ltd can be the catalyst for your culinary success. For inquiries, consultations, or to explore our comprehensive product range, contact us at andy@acooker.com.
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