Restaurant operators may sometimes hesitate to purchase a commercial refrigerator for their restaurant. As a result, they recur to purchase residential refrigerators, which most of times are inexpensive. But is the entrepreneur saving money by this choice? Is a residential refrigerator adequate to cover the needs of his business?
To answer this question, it is first of all necessary to analyze the differences between a residential refrigerator or freezer instead of a commercial unit for professional use.
- Most of times manufactured by fragile materials. Danger of damages or corrosion from the hard professional use.
- Less storage space
- Weak compressors and minimal insulation results in heat loss and temperature fluctuations.
- Door storage poses a food safety risk because products on the door are not kept cold enough.
- May not comply with health code inspections.
- The thermostat is inaccurate, having as a result their indications do not represent the real indoors temperature
- Manufactured by stainless steel AISI 304 with great strength against corrosion.
- Large storage space with H.A.C.C.P. rounded corners for easy cleaning
- Powerful compressors for maximum performance
- Design meets or exceeds health code requirements.
- Accurate temperature controllers with auto-defrost system and alarm functions for low temperature and open door.
- Made of commercial-grade materials which resist bacteria and hold up to heavy use in a busy commercial kitchen.
Purchasing a commercial refrigerator, the restaurant operator is led to an investment that ensures efficiency, right function and durability.