A Guide to Selecting Refrigeration Equipment for Restaurant Kitchens: Dimensions, Temperature Zones, and Materials

Instrumenta frigorifica sunt fundamentum culinae commercialis. Electio modello inadvisato potest ad multos defectus ducere, inter quos spatium perditum, consumptus energiae auctus, corrumptio ciborum, et etiam insuccessus in inspectionibus sanitariis. Haec directiva de tribus factoribus principalibus — dimensionibus, zonis temperaturarum et materiis — agit, ut operatores restaurantium rectas decisiones faciant.

1. Dimensiones: Primum spatium metire, deinde capacitas determinanda est

«Bis metire, semel eme» est prima regula electionis instrumentorum frigorificorum.

1.1 Metiendo spatium installationis

Cum spatium installationis metitur, sequentes distantias vacuas observare oportet:

• Distantia ventilatoria minima 5–10 cm utrinque et in parte posteriori, ut circulatio aeris certa sit
• Distantia addita supra partem superiorem frigoriferorum verticalium pro dissipatione caloris
• Sufficient space for the door to open fully

1.2 Estimating Capacity Based on Daily Diner Count

For each additional diner, refrigeration capacity should be increased by approximately 0.03–0.05 m³. For example:

• A café with an average of 50 guests per day: 1–2 upright refrigerators (total volume 1.5–2.5 m³)
• A restaurant with an average of 200 guests per day: a combination of multiple upright refrigerators and freezers

1.3 Select a Jingbaiyu model based on intended use; customize all aspects—including materials, dimensions, functional requirements, and structure—to meet your needs

1.4 Prae-Ordinatio Checklist

• Dimensiones spatii installationis (incl. spatium pro aperitione foris et ventilatione)
• Capacitas congruens cum volumine cotidiano clientium
• Type of door: doors made of stainless steel (for energy-efficient models) versus doors made of glass (for display models)
• Compatible voltage specifications (110V / 220V / 380V)
• If non-standard dimensions are required, Jingbaiyu supports production of custom models

2. Temperature zones: store each type of food at its appropriate temperature

Different foods require different storage temperatures; a single temperature zone is unlikely to satisfy the needs of a full menu.

2.1 Standard commercial storage zones

2.2 Zonas temperaturae singulae vel binae

Baiyu offert tres optiones de configuratio ad satisfaciendum diversas necessitates culinae:

• Refrigerator unius temperaturae: Designatus exlusivus ad refrigerationem 0–5°C, aptus ad scenarios cum magnis voluminibus diurnis depositi refrigerati, ut fructus, vegetabilia, lactea, et cibi parati.
• Unitas unius congelatoris: Concentratur in congelatione ad -18°C et infra, apta ad depositum massivum carnis congelatae, piscium, et ingredientium congelatorum.
• Cabinetum bitemperaturale cum systematibus refrigerationis independentibus: Compartimenta sinistra et dextra dotantur duobus systematibus refrigerationis separatis, quae certificant ne refrigeratio et congelatio inter se interferant et permittunt controllem temperaturae praecisum in singulis compartimentis. Haec constructio satisfacit ambobus necessitatibus depositi, spatium conservat, et apta est ad dispositiones mediocrium restaurantorum.

Recomendationes de seleccion: Pro demandas altas de refrigeracion et congelacion con spatio abundante, elige unitates de temperatura unica configurate separatim; pro spatio limitate o demandas equilibrate pro ambas tipos, elige un armariu de duos temperaturas con systemas independentes in sinistra et dextra.

3. Materialia: Diver , Insulation, et Nucleus Refrigerationis

Le material exterior determinat le standardes de hygiene et le durata de servicio; le insulation afficet directemente le consumption de energia del unitate; le nucleus refrigerationis determinat le stabilitate operative del equipamento.

3.1 Grados de Acciaio Inoxidabile: 304 vs. 201

• acciaio Inoxidabile Alimentari 304: Resistenti ad corrosion; recomandate pro le interior del liner, le mensulas, et omne superficies que contacta cibo; sustenta le nette longe tempore con ingredientes acidic e detergentes commercial
• acciaio inoxidabile 201: Offre melior relation qualitate-preccio et es comunemente usate pro le panes exterior e le custodia de areas aride; tamen, su resistentia contra rusta e corrosion es relativemente debile in ambientes umide o acidic.

Suggerimentum selectionis: Interior ex acciaio inox 304 cum exteriori ex acciaio inox 201 est solutio principalis et oeconomicus in industria; pro regionibus litoralibus aut culinis altius humidis, modello ex acciaio inox 304 totum sunt recommendati.

3.2 Stratum Isolationis: Spuma Polyurethanica (PUF)

Spuma polyurethanica altae densitatis est optio praeferranda propter optimas proprietates suae thermicas isolationis. Stratum spumae crassius minuit amissionem aeris frigidi et adiuvat ad temperaturam internam stabilem retinendam.

3.3 Assemblage Portae, Sigilla, et Nucleus Refrigerationis

• Sigilla magnetica portarum debent apte concludere totum perimetrum unitatis. Fuga aeris frigidi per sigilla portarum est causa communissima alti consumptionis energiae; sigilla portarum quae singillatim substitui possunt sunt praecipue eligenda.
• Pro unitatibus congelatorum in ambientibus humidis usitatis, recommendatur ut frame portae cum calefactione anti-condensationis eligitur, ut problemata cum accumulatione glaciei et condensatione in porta minuantur.
• Recomendatur ut selectantur compressores ex notis markis et praecipue utatur refrigerans R290 amicum ambienti, quod ad normas globales ambientales praecipuas conformatur.
• Cura ut confirmetur apparatus idoneus esse pro culinis commercialibus altis temperaturis, ut vitentur defectus frequens in calidis ambibus culinaribus.

4. Recommandationes ad emptionem et errores vulgares vitandi

4.1 Recommandationes practicae ad emptionem

• Elige modellos secundum reales niveles inventarii quotidiani; non configuretur secundum exigentias culminis festivorum, quia capacitas inutilis incrementat consumptionem electricam.
• Praecipue cura pro ventilatione condensatoris; obstructiones fluxus aeris sunt causa prima defectus praecocis compressoris
• Petite certificationes conformitatis producti, reportos completos experimentorum unitatis, et conditiones integrae garantiae ab suppeditatoribus
• Direct procurement from the manufacturer supports custom specifications and OEM/ODM branding, eliminating markups by middlemen; this allows for configuration solutions tailored to local climate and restaurant menus

4.2 Common Mistakes to Avoid

• Using purchase price as the sole selection criterion: Low-cost equipment typically features thinner insulation and inferior compressor configurations, resulting in higher long-term energy consumption and maintenance costs
• Ignoring the year-round ambient temperature in the kitchen during selection
• Failing to leave the required ventilation clearance when installing the equipment
• Mismatch between the equipment’s voltage and the power supply specifications of the country or region of use (110V, 220V, or 380V)
• Purchasing single-temperature refrigerators when both refrigeration and freezing storage are required
• Failing to confirm the door opening direction before delivery and installation, resulting in doors blocking walkways

De Nobis

Guangdong Jingbaiyu Refrigeration Equipment Co., Ltd. est un fabricant originaire du Guangdong, en Chine, spécialisé dans la production de réfrigérateurs commerciaux, de machines à glace commerciales et de plans de travail en acier inoxydable. Nous proposons la personnalisation de dimensions non standard, la fabrication OEM/ODM, et des prix directs usine.

Pour obtenir gratuitement des recommandations de configuration d’équipements, veuillez nous envoyer le plan de votre cuisine ainsi que le type de votre restaurant ; notre équipe professionnelle vous fournira une solution individuelle. N’hésitez pas à nous contacter pour un devis détaillé. [Petere pretium] vel [Petere consilium ad mensuram] hodie.