When it comes time to buy a new reach-in refrigerator or freezer for your business, you’ll notice there are more than a few options out there. It isn’t always easy to choose new restaurant equipment, but we’re here to help with that. Here are 3 tips for picking out just the right commercial refrigeration unit for your kitchen.
1. Keep an Eye on the Brand
Like most products you buy, your commercial refrigerator’s brand matters. There are a lot of manufacturers out there, so it’s important to zero in on a manufacturer you know you can trust. Some brands are going to focus on producing the highest quality units; other brands will aim to provide uncompromised value at the best possible price. Bottom line: every manufacturer has its niche. True, Turbo Air, and Delfield are three well-known and trusted names in the refrigeration biz that are worth putting your stock in.
Shop Trusted Brands
Because these brands are trusted to last a long time and are of such high quality, it is often beneficial for restaurants to purchase them as pre-owned equipment. This will save you money, while not compromising quality. Here at BCL Restaurant Supply, we guarantee the quality of all the products we sell for 30 days because we complete a rigorous inspection on all of our pre-owned equipment before they hit the showroom floor.
2. Choose a Size
Refrigerators and freezers come in all kinds of shapes and sizes. One of the most common ways to measure size is the number of doors; reach-ins are generally available in 1, 2, and 3 door configurations. To find the right unit for your kitchen, start with what you know: measure the space in your kitchen so you have the exterior dimensions nailed down. Don’t forget about the doorways; your fridge or freezer will need to fit through those, too.
Next, look at the interior dimensions. How much storage space do you need? Some units will have the same exterior dimensions but differ in available interior cubic feet. Consider your regular stock purchases and how many customers you serve on a daily basis and choose a unit that will accommodate your business needs.
3. Decide on Condenser Location
The condensing unit is the part of your refrigerator that does most of the hard work of keeping your food stock cold. Reach-ins come in two flavors: top-mount and bottom-mount. Both configurations have their proper places in different settings.
Bottom-mount units are often chosen for their greater ease of cleaning and maintenance, better accessibility to food stock, and lower strain on the unit in hotter conditions. On the other hand, top-mount configurations are often preferred because they don’t trap as much dust and debris, and they don’t blow hot air into the cabinet when the doors are opened. There are pros and cons to both setups, so you should weigh the options and decide which is better for your business.
While there are lots of options for refrigerators and freezers, we’re confident that if you pay careful attention to these three critical areas, you’ll make a great buying decision.
BCL Restaurant Supply has the largest inventory of quality guaranteed pre-owned restaurant equipment, furnishings and supplies in the Midwest. Our pre-owned specialists are here Monday through Friday to assist you in all of your commercial kitchen needs.
Click here to see our most up-to-date inventory or contact firstname.lastname@example.org pr 618.274.4112 for more info. You can also visit our showroom located in Sauget, IL just five minutes from Downtown St. Louis!