Refrigeration Technology

Refrigeration Technology for Gastronomy and Large-Scale Kitchens

Cooling is the area where saving money backfires the quickest: If a device fails, the goods are lost and documentation according to HACCP is incomplete. Our range includes commercial refrigerators and freezers, refrigerated counters and freezing counters, refrigerated display cabinets, refrigerated shelves as well as blast chillers from KBS Gastrotechnik, Bartscher, Saro, Virtus and Chromonorm.

Temperature Classes

Devices are differentiated by area of use: normal refrigeration operates depending on design between 0 and +10 °C, deep freezing at −18 °C and below. Stricter limits apply for fish and meat than for beverages – the relevant values can be found in our HACCP overview. When purchasing, pay attention to the climate class: it tells you up to which ambient temperature a device maintains its performance. This is no minor matter in a kitchen next to the cooking block.

Fan-assisted or static, plug-in or central cooling

• Fan-assisted cooling evenly distributes the cold and recovers quickly after opening – standard in busy operations with frequent access.
• Static cooling operates quieter and dries unpackaged goods less.
• Plug-in units have the compressor onboard and are ready for immediate use. With central cooling, the system is located externally – quieter in the kitchen, but a matter for planning.

Energy in Focus

Cooling devices run around the clock, so their electricity consumption is significant. Where an EU energy efficiency class is available, we show it on the product. Propane (R290) is mostly used today as refrigerant: natural, efficient and with very low greenhouse potential.

For planning a complete refrigeration line, we are happy to advise you personally: +49 6724 2069393. An overview of device types is provided by the Refrigeration Technology Guide.