Back-of-House Refrigerator and Freezer Temperature Guide

How should I specify a kitchen refrigerator?

For chilled reserve stock, our published upright refrigerator reference is a 700 L class cabinet with a 0 to 10 °C control range and a listed R290 option. For ingredients used repeatedly at one station, compare an undercounter unit or refrigerated prep table instead of placing the reserve cabinet far from the work. Give the food category, kitchen ambient, warm incoming load and door-opening pattern so the selected model can be checked against its rated conditions.

A holding refrigerator is not automatically a rapid chilling device. If hot cooked food must be cooled quickly, specify that separate process and equipment requirement.

What should I check for a freezer?

For frozen reserve stock, our published upright freezer reference is a 700 L class cabinet with a −15 to −25 °C control range. First check whether that range and the selected model’s test conditions meet the food supplier’s storage requirement in your market. Then compare usable capacity, defrost arrangement, ambient rating and door use. A lower thermostat setting alone cannot compensate for overloading or blocked airflow.

Ask for measurements from the exact model and test method. Do not treat a range printed on another freezer as this unit’s verified performance.

Which refrigerant is used?

Our back-of-house product line may use R600a or R290, depending on the specified model. Both require equipment designed for the selected refrigerant and suitable service procedures. Confirm the exact refrigerant and charge on the model documentation before ordering; do not swap refrigerants by assumption.

Why is a freezer frosting heavily?

Door gaskets, frequent openings, warm or uncovered food, blocked airflow, defrost settings and the surrounding humidity can contribute. Record when and where frost forms, the cabinet temperature and the operating pattern before replacing parts. A qualified technician should inspect the electrical or refrigerant system.