Commercial Refrigeration

Define what the refrigeration has to do

Start by separating refrigerated stock storage, ingredient preparation, drink service and customer display. List the containers and products to be held, the working access pattern and the available position. Equipment built for one task should not be assumed suitable for another.

Compare usable space and access

• Record container, tray and shelf dimensions. Nominal litres alone do not show how your stock will fit or how it can be rotated.
• Check doors, drawers, lids or display access in the working position. Include room for staff, nearby equipment and delivery access.
• Follow loading and airflow instructions. An empty-cabinet capacity figure is different from usable space under the permitted loading arrangement.

Check operating conditions for the specific cabinet

Compare the manufacturer’s temperature range, ambient operating conditions and intended use for each model. Confirm whether food enters already chilled or frozen and what the cabinet is designed to hold. For a rapid-chilling or freezing task, assess dedicated equipment such as the linked blast chiller range.

Plan the installation and daily work

Have the installer confirm electrical supply, drainage if required, ventilation and service clearances from the exact model documentation. Consider the heat and traffic around the final position, plus cleaning access. Confirm shelves, pans, drawers and accessories individually rather than assuming they come with every cabinet.

Make refrigeration quotations comparable

Provide Atlantic with the intended task, stock and container sizes, access pattern, space and site conditions. Ask for current availability, supplied accessories, delivery scope and model-specific warranty requirements. When comparing operating costs, request documented consumption and matching assumptions for the shortlisted units.

Compare blast chillers for a rapid-chilling task

Ask Atlantic to compare your equipment shortlist