The difference between commercial and residential refrigerators

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.

The bottom line is that the residential refrigerator not only violates restaurant health and safety codes but also, it cannot operate effectively in a commercial kitchen. Unlike the commercial refrigerators are designed for heavy use and high standards.

Purchasing a commercial refrigerator, the restaurant operator is led to an investment that ensures efficiency, right function and durability.