How to select a refrigerator

Without knowing how a refrigerator works, how do you choose the ones that will work best for your operation? All manufacturers have printed specifications and your dealer or equipment advisor will have recommendations. Some of the criteria you will choose from are as follows. finishes. The surface of your refrigerator should be as strong as its interior components. Popular finishes include stainless steel, vinyl-coated steel, fiberglass, and coated aluminum; the latter comes in laminated, stucco, or anodized styles. Unlike home models, there aren’t as many porcelain or baked enamel finishes in the commercial world. In fact, some health departments do not allow these finishes in commercial or institutional facilities.

Construction. You can’t kick the tires, but certain quality features will be apparent, such as overall sturdiness, door alignment, and how securely the handle is attached to the appliance. The all-metal welded construction is a plus and it has a seamless interior. compartment is a requirement of NSF International. In fact, the NSFI has an entire section on refrigeration, accepted by most cities as minimum standards. Also, look for the easy cleaning and auto defrost features. isolation. The most commonly used type of insulation is polyurethane, in sheets or foam, which has superior insulating qualities and even makes the cabinet a bit more resistant. Make sure it is CFC-free polyurethane foam, with at least an R-15 rating.

Fiberglass is also acceptable, although it requires more thickness to achieve the same results as polyurethane. Doors. A small but critical detail is whether you want the door to open from the left or right side. There are also half doors (you conserve cooling power by opening only half the fridge at a time) or full-length doors; doors can be solid or shatterproof glass; they can be hinged or slide open and close on a rail. The way the doors open can affect traffic patterns in the kitchen (see Figure 10-9). The doors can also close automatically, with magnetic fittings, to prevent them from being accidentally left ajar. Hinges should be stainless steel or at least chrome. Look for door gaskets that are easy to snap into place, not the old ones that bolt on, as you’ll likely be replacing them over the life of the unit.

Do you drive. Stainless steel or nickel-plated handles are best. You can select vertical or horizontal handles. They can protrude or be embedded. Make sure the handle is included in the warranty, as handles take a lot of abuse and may need to be replaced periodically. Refrigeration system. It can be self-contained or, in the case of very large appliances, a separate unit. As we’ve mentioned, it can also be top or bottom mounted. The precise electrical current and capacity of the installation must be known so that the manufacturer can supply the correct voltage and phase to meet the needs of the space. In some cases, there may be additional expenses to upgrade the electrical system. In either case, look for the UL Seal of Approval, a sign that the unit meets basic electrical safety standards. The system can be cooled by water or by air. The most common in food service is the self-contained air-cooled unit.

Remember, the capillary tube system is for refrigerators that are used for storage: it doesn’t have much door-opening action. The expansion valve system has a faster turndown capability, that is, it can reduce the temperature faster after opening the unit. It is ideal for busy hotline situations where the refrigerator is constantly in use. drainage requirements. Most newer refrigerators feature an automatic defrost and automatic condensate removal system, eliminating the need for a separate plumbing connection. Ask about it, however. A reminder: NSF Sanitary Standards prohibit drains inside the refrigerator. Availability of accessories. You’ll get shelves as standard equipment with the purchase of a refrigerator. Make sure they are adjustable. For food service, there are many additional items that can improve efficiency: adjustable tray glides, drawers, special racks for serving trays (called tray glides or tray glides), and dollies or carts designed to convert a cabinet from reach in a cart. in one.

Also think about these accessories when selecting the door. Certain gates seem to work better with some types of plugins. Warranty. Most manufacturers offer a one-year parts warranty for faulty workmanship or materials; look for a separate five-year warranty on the motor and compressor unit. Some manufacturers also offer extended service warranties. cabinet capacity. A properly designed refrigerator should provide the maximum amount of usable refrigerated space per square foot of floor space and should be able to accommodate the container sizes you will be using. There are many complex guidelines for calculating capacity and needs, which will be covered elsewhere in this chapter. Adaptability. As today’s food service operations have changing needs, manufacturers are incorporating features to maximize flexibility.

One of those offerings is the convertible temperature option. With the flick of a toggle switch, a freezer can be turned into a refrigerator. It can be an expensive addition at the time of purchase, but if food storage requirements change, the option will pay for itself instantly. Another variation is the combination medium and high temperature cabinet, designed to defrost frozen items quickly and safely by drawing warmer air into the cabinet as needed. Additional fans and a temperature sensing device return the unit to its normal cooling level when food is sufficiently defrosted. And there are hybrids: cabinets separated into two or three sections, each with different refrigeration capacities.