The right cooling technology is the foundation of every commercial kitchen. Without reliable refrigeration, there are no fresh ingredients, no food safety, and no successful gastronomy. This guide explains everything about refrigerators, freezers, refrigerated counters, and more – so you can find the optimal solution for your business.

Why professional cooling technology is indispensable

Cooling technology accounts for 20-30% of a commercial kitchen's budget – and for good reason. Commercial refrigerators differ fundamentally from domestic appliances:

Domestic Refrigerator

5-15 door openings per day
Temperature fluctuates greatly
No hygiene standards
Lifespan 5-8 years

        Commercial Refrigerator
        50-200 door openings per day
Rapid temperature recovery
HACCP compliant
Lifespan 10-15 years

      

Overview of refrigerator types

Upright Refrigerators

The classic in the commercial kitchen. Upright refrigerators offer maximum volume with a compact footprint. Available in various sizes from 200 to over 1400 litres.

Volume: 200 - 1400+ litres
Ideal for: Main storage, beverages, supplies
Variants: Single or double door, with glass door for presentation

Refrigerated Counters (Under-counter Cooling)

Combine work surface and refrigeration in one unit. The stainless steel surface serves as a workstation, with refrigerated drawers or doors below.

Volume: 100 - 500 litres
Ideal for: Mise en place, preparation area
Variants: With 2, 3 or 4 doors, also with drawers

Saladettes

Special refrigerated counters with GN toppings for cold ingredients. The cooled toppings keep salads, vegetables, and toppings fresh and easily accessible.

Ideal for: Pizzerias, salad bars, sandwich shops
Topping: GN 1/3 or 1/4 container
Special feature: Glass topping with lid optional

Refrigerated Display Cabinets

For displaying chilled goods in the sales area. With lighting and glass inserts, ideal for cakes, desserts or topped sandwiches.

Ideal for: Bakeries, patisseries, cafés, counters
Variants: Countertop, upright display, cake refrigerated cabinet

Freezing Technology

Freezing at -18°C to -22°C is indispensable for many businesses. Whether ice cream, frozen vegetables, or pre-prepared products – proper freezing saves costs and increases flexibility.

Important: Observe temperature zones

Plus zone: +2°C to +8°C for fresh food
Minus zone: -18°C to -22°C for frozen goods
Blast freezer: Rapid cooling down to -30°C to -40°C

Freezers

Like refrigerators but for the minus zone. Available as upright or tabletop units.

Chest Freezers

Offer more volume and are more energy-efficient, but require more floor space.

Blast Freezers / Quick Coolers

Cool dishes quickly from +70°C to +3°C (cooling) or -18°C (freezing). Important for HACCP and quality preservation.

Calculating the right size

The required cooling capacity depends on several factors:

Type of operation	Recommended cooling capacity	Additional freezer capacity
Café (30 seats)	400 - 600 litres	100 - 200 litres
Restaurant (50 seats)	800 - 1200 litres	300 - 500 litres
Pizzeria (40 seats)	600 - 900 litres	200 - 400 litres
Hotel (80 seats)	1500 - 2500 litres	500 - 1000 litres
Snack Bar	300 - 500 litres	100 - 200 litres

Tip: Always plan 20% more capacity than calculated. In practice, it often turns out more refrigeration is needed.

Energy Efficiency and Operating Costs

Cooling units run 24/7 and cause a significant part of electricity costs. When buying, pay attention to:

Energy efficiency class: A++ or better saves hundreds of euros long-term
Inverter compressor: Adjusts output to demand, saves 20-30% energy
Door seals: Good seals reduce cold loss
Self-closing doors: Prevent accidental doors left open
Defrost automation: Prevents ice build-up and keeps efficiency constant

Energy cost calculation example

A refrigerator with 500L consumes approx. 300-600 kWh/year:

Device efficiency class D: ~600 kWh × €0.35 = €210/year
Device efficiency class A: ~300 kWh × €0.35 = €105/year
Savings over 10 years: €1,050

Placement and Installation

Proper placement significantly influences performance and lifespan:

Distance to wall: At least 10 cm for air circulation
Not next to heat sources: Avoid stove, oven, dishwasher
Level surface: Important for correct door function
Ventilation: Do not block ventilation openings for built-in units

Maintenance and Care

Regular maintenance extends lifespan and maintains efficiency:

Daily

Check door seals, monitor temperature, wipe up spills

Weekly

Clean interior, check drain, monitor contents (FIFO)

Monthly

Clean condenser/ventilation grilles, care for seals

Yearly

Professional maintenance, check refrigerant, check compressor

Purchase Criteria Checklist

✓ Suitable volume for your needs (+20% reserve)
✓ Energy efficiency class A or better
✓ Stainless steel interior for easy cleaning
✓ Digital temperature display
✓ Door alarm when open
✓ Self-closing door with magnetic seal
✓ GN-compatible racks (GN 2/1 or 1/1)
✓ Service-friendliness and spare parts availability

Cooling Technology at Gastro-Nik

Discover our range of commercial refrigerators, freezers, refrigerated counters and more. High-quality branded products at fair prices.

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Cooling Technology Guide - The Ultimate Guide for Caterers