Commercial Refrigeration
Refrigeration by setting
Size cold storage to the busiest day, not the average one.
| Setting | Kit | Why |
|---|---|---|
| Restaurants & pubs | Upright fridges, freezers, ice machine | Bulk storage plus ice for the bar |
| Cafés & delis | Display fridges | Grab-and-go sales at the counter |
| Small kitchens & bars | Under-counter fridges | Cold storage at the point of use |
| Schools & care homes | Upright fridges and freezers | Batch storage with room for labelled, dated food |
In England, Wales and Northern Ireland, chilled food must legally be kept at 8°C or below. Most kitchens aim for 5°C or colder.
Frequently asked questions
What temperature should a commercial fridge run at?
Chilled food must be kept at 8°C or below in England, Wales and Northern Ireland, and most kitchens set fridges to 5°C or colder to allow a margin. Freezers should run at −18°C or colder. Record temperatures as part of your food safety plan.
Domestic or commercial fridge for a food business?
Commercial fridges recover temperature faster after door openings and are built for heavier use. Domestic fridges may struggle in a hot kitchen, and their warranty usually excludes commercial use.
What do ice machines need?
A cold water supply, a drain and a socket, plus clearance for ventilation. Clean and sanitise them regularly to the manufacturer's schedule.
Can you deliver and remove the old equipment?
Yes. See delivery options and book removal and recycling of old electrical equipment with the order. Gas and hard-wired equipment must be connected by a suitably qualified engineer.
Kitting out a commercial kitchen?
A dedicated account manager for every trade account.