Professional refrigeration for the hospitality industry: buying, maintaining and extending the life of cold storage

Refrigeration is the heart of your hospitality business. Without reliable cooling you cannot operate. It prevents food waste, guarantees food safety and ensures your stock is always kept at the right temperature. This article covers everything you need to know as a hospitality operator about professional refrigeration and freezing equipment.

What types of refrigeration are available for the hospitality industry?

• Custom cold rooms: ideal for large storage needs, plug-in models or a central refrigeration system.
• Refrigerated rooms (0°C to +7°C): suitable for fresh products such as dairy, vegetables, fruit and meat.
• Freezer rooms (down to -20°C or lower): ideal for long-term storage of frozen products.
• Combination units: one unit with separate refrigeration and freezing compartments, space-saving and practical.
• Mobile refrigeration and freezing units: flexible for events, seasonal peaks or temporary storage needs.

What to consider when purchasing

One of the biggest mistakes when choosing professional refrigeration is underestimating the required capacity. But bigger is not always better: a large refrigerator that is only half full consumes unnecessarily high amounts of energy. Opt for models with a high energy label and consider the EIA tax incentive. Refrigerators must comply with HACCP standards and be easy to clean.

Refrigeration and energy consumption

• Refrigeration accounts for approximately 25% of total energy consumption in the kitchen.
• Never place refrigeration equipment next to a heat source or in direct sunlight.
• Clean the condenser every three months with a soft brush.
• Check door seals regularly: damaged seals allow cold air to escape.
• A central cooling system can save up to 25% on energy costs.

Maintenance: essential for longevity and safety

Most breakdowns result from poor or no maintenance. Refrigeration and freezing equipment runs 24/7. Faults and dirt can lead to up to 15% higher energy costs. Have the refrigeration serviced annually by experienced technicians. From the age of 7 years, replacement with a newer model is often the best option.

New or used?

At Retail Equipment Europe in Steenwijk, you will find both new and used refrigeration and freezing equipment for the professional hospitality industry, including expert advice on the best choice for your situation. Browse our range at retailequipment.eu or contact us for personal advice.