Commercial Refrigeration Repair

There are multiple types of commercial refrigeration systems, all designed for differing purposes and needs for different types of commercial catering businesses.

One common type of commercial refrigeration is the walk-in refrigerator or freezer. These appliances are often the size of small rooms and usually need extensive ventilation to keep cool. The doors on walk-in fridges and freezers can be very heavy, so it's important that they open easily. Because these units stay closed for long periods of time, locks should be installed on them to prevent unauthorized access by customers or suppliers.

Another popular commercial refrigeration appliance is the reach-in refrigerator or freezer. Usually, they are about half the size of a walk-in unit. They make good storage units for perishable food items since they usually have more shelves than freezers. If you're planning on purchasing one of these appliances, it's best to install it in an area that is easily accessible and that has good ventilation.

An under-counter refrigerator is a small unit used for catering and other situations where space is limited. They often have adjustable shelving and can be used to keep both food and beverages cold. Undercounter refrigerators are usually pretty simple to install and manage, and some even come with built-in locks.

The refrigerated merchandiser is similar to an under-counter unit, but it's typically larger and has some extra features like bottle chillers. One major difference between these two appliances is that merchandisers typically don't have adjustable shelves. These units are great for displaying food and cold beverages at parties, special events, or for shops to promote their produce.

The vast majority of bars have a separate beverage cooler to keep drinks cool. This appliance is usually made up of two parts: an ice bin and an interior compartment where drinks are stored. Typically, the temperature in these units hovers around 2-5 degrees Celsius or even lower so that beverages stay extra cold.

If you have a small restaurant or a grocery store with a deli counter, it might be obvious what goes where. But when organising a large industrial refrigerator, it's important to consider all aspects of the situation. There are a few things to remember when setting up a commercial refrigerator, and they will ensure that your food stays fresh for as long as possible.

Keep like items next to each other - keeping like items together keeps them at their optimal temperature, while also preventing them from being misplaced or accidentally thrown away when they are not in use.

Group items by use - another way of organising your commercial refrigerator is to group like items by their frequency of use. For example, keep the most used items in the front of your fridge. It can seem counter-intuitive, but if you are looking for something specific every time you open the door it makes sense that it should be kept in the front.

Keep track of expiry dates and food items - it is easy to forget when certain items expire, so writing expiry dates directly on the packaging will keep your fridge organised. This will allow you to see your stock rotation more clearly and use items before they go to waste. Food should also be labelled in terms of what it is, so it’s obvious to all employees exactly what is inside of your fridge. 

Finally, don't just throw everything into the fridge. This is not a good way of cooling food, since liquids can run out of their original packages and meats have an increased risk of getting bacterial infections. Foods should be sealed, with raw meat or fish ideally kept on the bottom shelf to avoid cross-contamination. 

Alternatively, you may be wondering how to organise and store food in your commercial freezer. It's important to store your food in the correct way so that it is safe for consumption, lasts longer, and tastes better.

Never leave your freezer door open for long periods of time - this is an easy way to lose the cold air, and can cause other problems as well; you should always shut your freezer when it's not in use, regardless of how much time has passed.

If you have two sets of drawers or two compartments in your freezer separated by an ice maker, try and keep anything that doesn't need freezing on the top area. The lower area is where things like ice cream and sorbet should be kept so that when the water from the ice maker drops down it doesn't ruin anything else in your freezer.

As with refrigeration, make sure you label everything to keep your freezer organised and full of in-date and usable foods.

Make sure you always have enough room in your freezer - if you can't fit everything inside nicely, it might be time to upgrade the size of your freezer. Buying a new larger one will be more efficient than having an overcrowded and overworked freezer.

Be careful with things that are brought into the freezer - don't try and put anything hot or even lukewarm into your freezer, since you could end up losing some of your cold air. If you have an ice maker it can make it easier for you, but if not then be sure to wait a while.