A Clear concept regarding freezes and refrigerators

The heart of the store, or commercial kitchen – the commercial refrigerator is now present in all restaurants, super markets, shopping mall, etc. The range of formats and, options can satisfy all lifestyles and consumption. Manufacturers are also trying to seduce users by continually improving their models and proposing new options. The family of refrigerators is vast. Your choice will depend on the configuration of your kitchen, but also your needs. If you do not have any idea regarding commercial display refrigerator, or freezer, you can visit https://www.phirella.com/ to understand which model is suitable for your business

Simple doors or “a door”

Representing 19% of sales, these are the most classic devices. They simply have a refrigeration space, sometimes with a small freezer compartment located inside with 2 or 4 stars. This is the freezing performance. A 2-star does not keep frozen foods for more than a month. A 4-star keeps food below -18 degree C for a long time. The simple doors are therefore aimed at consumers who prefer mostly fresh products or, have an independent freezer.

American refrigerators

The main advantage of American refrigerators is their size. They have two compartments side by side, one for freezing and one for refrigeration. They can also act as a distributor of ice cubes, crushed ice and fresh water. Attention, this format often requires a direct connection to water to take advantage of these additional features.


These models are more or, less bulky than the Americans, and do not offer an ice dispenser. But offer 40% more volume. With a freezer compartment with 1 or 2 drawers at the bottom and a refrigerator compartment with 2 doors at the top, they are suitable for large materials such as cakes, pies, brewers, etc.

A fridge free or built-in?

Manufacturers are making more and, more efforts on the design of their products. Stainless steel treated “anti-fingerprints”, vintage look, and various colours: buyers are spoiled for choice. Built-in appliances are designed to fit into a specific kitchen cabinet, and become invisible. This box must reserve a space of 5 cm on the sides and a minimum of 5 cm behind so that the heat produced by the condenser can be evacuated.

Free standing units must also have a minimum of 5 cm on each side, and at the back so that the heat extracted can circulate. It also takes 10 cm between the top of the refrigerator and the ceiling or the furniture above. In either case, make sure that the appliance door can open enough for the crispers and shelves to be removed without difficulty. Indeed, on some models, the doors must be open more than 90 degree to extract one of the compartments. This can be a problem if your unit is placed between two pieces of furniture or corner against a wall.

How to choose a volume adapted to your needs?

The appliance must be chosen according to its volume, which one will seek to adapt to the needs of the home. The refrigerator running continuously, better indeed prevent it from being half empty. Be aware that on average, it is recommended a useful volume. Specifically, a classic device with a door will be suitable for a couple without children. American refrigerators, these large two-door appliances that act as refrigerators, freezers and ice cream dispensers and fresh water, are only suitable for large kitchens.

What is the climate class?

The climate class is the temperature at which refrigerators operate normally – outside of their class, they will have trouble keeping the indoor temperature at the desired level. In all cases, the devices are at least class N and designed to operate with an ambient temperature of between 16 and 32 degree C. For larger temperature differences – for example if the unit is in an unheated garage – choose the extended temperate class. For particularly warm regions, there are the subtropical, and tropical classes. The SN-T class indicates that the device can operate between 10 and 32 degree C. Above all, you need to get more idea regarding your periodical maintenance. After every week, keep your commercial freezer clean, and well rearrange of products. Let the freezer completely dry after cleaning. And then start it. After 30 minutes, put your products into the freezer.

Clare Louise

Clare Louise