Consider these factors when purchasing a refrigerator for your hotel kitchen or restaurants:
If you use a lot of sheet pans or steam table pans, consider pan slides in lieu of wire shelves.
Universal-style slides will allow you to use either sheet pans or steam table pans.
A sheet pan on slides can also serve as a shelf when both are needed.
Many reach-in refrigerator manufacturers offer different lengths and widths for the same door configuration.
For example, a manufacturer may make a two-door refrigerator in a 48-inch, 52-inch, and 58-inch width.
Costs are all very close. If you go with pan slides, then you want the narrowest unit that will fit the slides; anything wider is wasting area in your kitchen.
If you will be storing larger items, such as case goods, a larger width may be the better buy.
To make the most of your worktable, consider under counter refrigerators.
Most can be bought with a worktable top as part of the unit.
Garnish pans can be cut into the top for an added means of refrigeration.
Finish materials can often add to or reduce the cost of a refrigerator, but they also affect durability.
An all stainless steel cabinet is the top of the line for most manufacturers.
But if you forgo stainless steel inside the box, you can save about 10 to 15 percent of the overall cost.
If you can accept an aluminium finish on the refrigerator exterior except for the doors, an additional 20 percent or more savings is possible.
The trade-offs are that aluminium is a soft metal and may be dented more easily than stainless.
Cool-down, rapid-chill, and blast chillers are becoming popular because health departments are more sensitive to proper food-handling procedures and storage temperatures.
Any of these rapid cooling refrigerators will help to cool foods quicker than a standard refrigerator and reduce chances of food-borne illness.