How to Choose Commercial Refrigeration: Sizing, Climate Class and Energy Costs

Start with what the refrigerator must do

Write a load profile for each kitchen zone:

• food type and required storage condition;
• quantity received per delivery;
• delivery frequency and buffer stock;
• container, tray, crate or gastronorm format;
• product temperature when loaded;
• door openings during peak service;
• room temperature and nearby heat sources;
• distance between storage and the work station;
• cleaning, condenser access and planned maintenance;
• consequence if the cabinet fails.

One large cabinet may maximise headline litres but increase walking and door-open time. A bulk upright plus correctly placed underbench fridges can improve workflow and protect the main store from constant access.

Net usable capacity matters more than external litres

Cabinet volume is not the same as usable storage. Shelves, evaporator housings, air channels, door furniture and required airflow reduce what can actually be loaded. Your container format may waste more space again.

Use this practical method:

1. List the maximum number and size of containers required at peak.
2. Add delivery overlap and safe separation needs.
3. Map the containers onto the manufacturer’s shelf dimensions.
4. Preserve air paths; do not plan to pack against internal vents.
5. Check door opening and loading clearance in the real layout.
6. Allow sensible growth without buying a mostly empty cabinet.

For bulk storage, compare upright fridges. For ingredient assembly, compare prep counters or drawers that match the pan system used by the menu.

Understand climate class and ambient conditions

Commercial refrigeration performance is tested under specified conditions. A cabinet suitable for a mild, ventilated area may struggle beside a cooking line or in a hot back-of-house room.

Ask for:

• the stated climate class and test standard;
• maximum rated ambient temperature and humidity;
• required side, rear and top clearances;
• location of condenser air intake and discharge;
• performance limitations near ovens, windows or exhaust imbalance;
• warranty conditions relating to ventilation and ambient temperature.

Do not interpret climate class as permission to ignore airflow. Heat rejected by the condenser must leave the area. Blocked grilles, grease and cramped enclosures reduce performance and can increase energy use.

Choose the right cabinet format

Upright refrigerator

Best for: bulk storage, central cool-room overflow and kitchens needing a small footprint per litre.

Check: doorway access, top clearance, door swing, shelf format, split versus full doors and reach height.

Underbench refrigerator

Best for: point-of-use ingredients and using the top as work or equipment space where the model permits.

Check: bending frequency, drawer/door clearance, hot equipment above or beside it, condenser airflow and usable internal height.

Drawer refrigerator

Best for: fast station access and gastronorm organisation.

Check: drawer load, pan depth, cleaning access and whether open drawers interfere with circulation.

Prep refrigerator

Best for: pizza, salad and sandwich assembly.

Check: pan-zone temperature performance, lid use, loading practices, bench depth and safe process when ingredients are exposed during service.

Display refrigerator

Best for: merchandising packaged or prepared chilled products.

Check: product temperature, open versus closed front, lighting, solar gain, air curtain, loading line and customer-access patterns.

Blast chiller

Best for: controlled rapid cooling in a planned cook–chill process. It is not simply extra cold storage.

FSANZ guidance states that cooked potentially hazardous food must be cooled from 60°C to 21°C in two hours or less, then from 21°C to 5°C in a further four hours or less, unless a safe alternative system is demonstrated. Read the FSANZ cooling and reheating guidance and assess blast chillers against batch size and process.

Door type changes workflow and energy use

Solid doors usually reduce heat gain and hide clutter. Glass doors allow stock visibility before opening but add heat transfer and require presentation/cleaning. Half or split doors can reduce the opening area if stock is zoned well. Drawers provide rapid access but need clear aisle space.

Self-closing doors are helpful only when hinges and seals are maintained and staff do not wedge them open. Check gasket replacement cost and availability.

Food safety: measure the food process

The display on a refrigerator indicates the cabinet’s sensed condition, not necessarily the warmest food. FSANZ says potentially hazardous food generally must be stored at 5°C or colder or 60°C or hotter unless the business can demonstrate a safe alternative.

Use an accurate probe thermometer for food checks and a documented monitoring process. FSANZ requires businesses handling potentially hazardous food to have an accessible thermometer accurate to within 1°C. Infrared tools can assist surface checks but do not replace internal temperature measurement when that is needed.

Useful sources:

• Keeping food at the right temperature — FSANZ
• Thermometers — FSANZ

Estimate energy cost with comparable data

Commercial refrigeration may run all day, so a modest energy difference can compound. Use the model’s declared energy consumption under the applicable test method where available—not a sales claim without conditions.

The Australian Government’s Energy Rating information explains that covered commercial refrigerated cabinets are regulated under the Greenhouse and Energy Minimum Standards Act and subject to minimum energy performance requirements. Check the refrigerated cabinets information and applicable registration data.

For a simple comparison:

Estimated annual electricity cost = declared kWh per 24 hours × 365 × your electricity rate per kWh

Use the same electricity rate and comparable test data for every model. Then add maintenance, filters, water (for applicable equipment), service access and expected life. Actual consumption will vary with ambient conditions, loading, door openings, maintenance and electricity tariff.

Total-cost comparison table

Avoid claiming a payback period unless the inputs, tariffs and usage assumptions are shown.

Installation checks before ordering

• Overall dimensions plus doors, drawers and removable panels.
• Route from loading point to final position, including turns and lift limits.
• Ventilation and manufacturer clearances.
• Level floor and load capacity where relevant.
• Electrical supply, plug/outlet and isolation.
• Drain, water or condensate requirements where applicable.
• Distance from ovens, fryers, sunlight and other heat sources.
• Space to clean the condenser and replace components.
• Time to stabilise before loading product.

If the cabinet is part of a new layout, coordinate it through commercial kitchen design.

Brand and support considerations

Brand choice should follow application, model specification and support—not familiarity alone. Confirm local technicians, parts availability, warranty administration and response expectations. ProChef carries a broad commercial refrigeration range, including brands such as Bromic Refrigeration and ATOSA. Availability and suitability must be checked for the specific model and site.

Maintenance that protects performance

• Keep condenser intakes and discharge paths clear.
• Clean condensers at the manufacturer’s required interval; grease-heavy environments may need more frequent attention.
• Inspect and clean door gaskets; replace damaged seals.
• Do not block internal air circulation with stock.
• Allow hot product to enter only under the business’s validated process and within equipment capability.
• Record temperatures and investigate trends before a complete failure.
• Keep service details and model/serial records accessible.
• Train staff to report doors that do not close, unusual noise, ice, leaks or alarms.

Follow the model manual and use qualified service technicians. Isolate equipment safely before any permitted operator maintenance.

Common buying mistakes

• Selecting by gross litres without mapping containers.
• Ignoring ambient temperature, humidity and nearby cooking heat.
• Placing the condenser against a wall or inside an unventilated joinery pocket.
• Buying a glass-door display cabinet for bulk kitchen storage without assessing heat gain and workflow.
• Comparing purchase prices while ignoring daily energy data.
• Loading a new cabinet before it stabilises.
• Treating a refrigerator as a blast chiller.
• Buying a used cabinet with unknown refrigerant, service history or parts support.

Our new vs used equipment guide provides a fuller risk checklist.

Frequently asked questions

What temperature should a commercial fridge run at in Australia?

The equipment setting should support the food business’s safe process. FSANZ says potentially hazardous food generally must be kept at 5°C or colder when stored, unless a safe alternative system is demonstrated. Check food with an appropriate thermometer rather than relying only on the cabinet display.

How much spare refrigerator capacity should I allow?

There is no universal percentage. Model delivery overlap, peak prep, container formats and growth, then preserve airflow. Excess capacity costs space and energy; insufficient capacity encourages overloading and unsafe workflow.

Is a glass-door commercial fridge less efficient?

Glass introduces different heat transfer from an insulated solid door, but model performance depends on the complete design and tested data. Compare declared energy consumption for the exact models under the same test method.

Can I put a commercial fridge beside an oven?

Only if the manufacturer’s clearances and rated environment are satisfied and the layout manages heat. Avoid creating a hot, poorly ventilated condenser intake. Have the complete arrangement assessed before ordering.

Do I need a blast chiller?

Consider one when the production process repeatedly cools cooked potentially hazardous food and a standard safe method cannot reliably achieve the required time/temperature profile at the planned batch size. Make the decision from the food-safety process and batch testing, not from kitchen size alone.

Select for the hottest, busiest hour

The right refrigerator is the one that supports safe food, fast work and maintainable performance during peak conditions. Map the load, test the container fit, verify the rated environment and compare energy and support using consistent data.

Explore ProChef’s commercial refrigeration range or request a quote for a site-specific recommendation.

General information only. Confirm food-safety controls, equipment selection, installation and local requirements for your business with qualified professionals and relevant authorities.

Sources

• Keeping food at the right temperature — FSANZ
• Cooling and reheating food — FSANZ
• Thermometers — FSANZ
• Refrigerated cabinets — Australian Energy Rating