Walk-in refrigerators play an important role in improving standards of food service businesses, like catering, restaurants and other dining establishments although there are some specifications that food businesses may want to take into account.
Pre-Fabricated vs. Custom Development
According to Foodservice Equipment Reports Magazine, one of the two types of walk-in refrigerators are available in the market, it is much easier to find the prefabricated model. These walk-in refrigerators model starts at 5 ft. by 5 ft. and can increase in 1-ft. increment. In some situations, these refrigerating equipment can be installed directly into a building or disassembled, shipped and then reassembled inside of a business..
For those food business and dining operations which serves large volumes of customers, it might be a better idea to look into custom-designed walk-in refrigerators. These equipment can be customized for any size above 6 ft. by 6 ft. and are often flexible enough to meet any design requirements.
Specifications of refrigerators
Most of these walk-in refrigerators are made of metal skins that have insulated material sandwiched in between the equipment. Most model makers and developers use foamed-in-place urethane, which is more affordable, although some laminates metal onto polystyrene, which is more energy-efficient.
It is very important to make sure that the model of walk-in matches the needs of a specific kitchen. If the refrigerator is too big, then the businesses who uses it will have to pay a lot more in their utility bill to power their cooling equipment. However, if it’s too small, it’s nearly impossible for businesses to keep enough food on hand to keep production high. It’s necessary to look at how many diners will come in each day and each week to ensure storage and size will meet the needs of any given kitchen.
Many operators will also need to keep an eye on the horsepower of their intended equipment. Smaller systems will have only 1.5 horsepower, while larger ones may rise up to 3 horsepower in some instances. This power can relate directly to size and power consumption, as larger engines will cool more space but will also take up more energy.
So, the restaurants do need walk-in refrigerators to cool food and preserve their ingredients. Of course, this equipment can help save money for as long as the business owner gets the right equipment.