Commercial refrigerators and freezers: a buying guide

Commercial refrigeration is essential for food safety. This guide explains the types of equipment a restaurant, café or shop may need and how to choose the right one.

Types of equipment

• Commercial refrigerators for everyday food storage, typically at +2…+8 °C.
• Freezers and chest freezers for frozen food at −18 °C or below.
• Refrigerated counters combine a work surface with chilled storage underneath, making them useful in preparation areas.
• Blast chillers and freezers for rapidly cooling cooked food.
• Refrigerated display cabinets for displaying food in shops or buffets.
• Beverage refrigerators for bars and cafés.

How to choose

Static or ventilated cooling

Ventilated cooling distributes cold air more evenly and restores the temperature faster after the door is opened, making it suitable for busy kitchens. Static cooling dries food out less.

Capacity and GN compatibility

Refrigerators designed for GN 2/1 or GN 1/1 pans let you move food directly from the refrigerator to the work area or oven.

Materials and climate class

A stainless steel body is hygienic and easy to clean. Check the climate class: a hot kitchen needs equipment designed to work at high ambient temperatures.

Refrigerant and energy consumption

Modern equipment uses natural refrigerants such as R290 or R600a, which have a lower environmental impact than many older refrigerants. Compare energy consumption, as the equipment runs around the clock.

Delivery across Estonia

Gastroeesti delivers commercial kitchen equipment across Estonia. Delivery is free for orders of €500 or more. For help choosing equipment, email pajaronbusiness@gmail.com or call +372 525 4210.