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Hospitality Fridges

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Hospitality fridges cover the refrigeration a venue runs day to day: under bench units on the line, upright cabinets out the back, display fridges at the counter and bar fridges within reach of whoever is pouring.

A food service refrigerator has to hold temperature with the door opening constantly, which is what separates it from a domestic model. Browse by format in commercial upright fridges, commercial under counter fridges, commercial bar fridges and commercial glass door fridges.

Working out what a new venue needs? Get a quote and we will price the whole refrigeration line in one go.

These are the top FAQs for Hospitality Fridges

What refrigeration does a new venue need?

Usually three things: bulk storage out the back, working storage on the line, and display or bar fridges front of house.

Bulk beyond a cabinet means a commercial cool room.

How do I size it?

Count deliveries and prep, not covers. Size for your busiest week, and leave room for airflow inside the cabinet.

Compare capacities across commercial fridges.

What about frozen?

Match chilled storage with commercial freezers in the same formats, and add a blast chiller if you cook and cool in batches.

Ice is separate again: see commercial ice machines.

What should I check before buying?

Footprint, door swing, ventilation clearance, power supply and whether the model is rated for built-in use.

Long-hours sites should also compare energy efficient fridges.

What is the difference between hospitality and domestic refrigeration?

Construction and duty. A food service refrigerator is built to hold temperature while the door opens hundreds of times a shift, in a room that may sit above 30 degrees, and to be cleaned hard every day.

Domestic units fail early under that use, and most insurers and food safety plans expect commercial equipment. See the formats in commercial fridges.

How do I plan refrigeration for a new venue?

Work backwards from the menu: how much you buy per delivery, how much prep you hold, and what needs to be visible to customers. Then place bulk storage away from the cooking line and working storage next to it.

Bulk beyond a cabinet means a cool room.

What maintenance do hospitality fridges need?

Clean condensers monthly, check door seals, and keep airflow clear inside the cabinet. Most failures trace back to one of those three, not the compressor.

Record temperatures daily with fridge and freezer thermometers.

Should I buy new or refurbished?

Refurbished equipment cuts the fit-out cost, and every unit is tested before dispatch. New gives you full warranty and current refrigerants.

See refurbished commercial fridges to compare.