How to select a Refrigerator

Not knowing how a refrigerator works, how do you pick the ones that will work best for your operation? Manufacturers all have printed specifications, and your dealer or equipment advisor will have recommendations. Some of the criteria you'll pick from follow. Finishes. The surface of your refrigerator should be as sturdy as its interior components. Favorite finishes consist of stainless steel, vinyl-coated steel, fiberglass, and coated aluminum; the latter comes in rolled, stucco, or anodized styles. Unlike home models, there are not as many earthenware or baked-enamel finishes in the market world. In fact, some health departments do not allow these finishes in market or institutional installations.

Construction. You can't kick the tires, but inescapable potential features will be evident, such as total sturdiness, door alignment, and how securely the deal with is attached to the appliance. All-metal, welded building is a plus, and having a seamless interior. Compartment is an Nsf International requirement. In fact, the Nsfi has a whole section on refrigeration, suitable by most cities as minimum standards. Also, look for ease of cleaning and self-defrost features. Insulation. The most generally used type of insulation is polyurethane, in sheets or foam, which has first-rate insulation qualities and even makes the cabinet a bit sturdier. Make sure it is non-Cfc polyurethane foam, with at least an R-15 rating.

Refrigerator Door Seals

Fiberglass is also acceptable, although it requires greater thickness to perform the same results as the polyurethane. Doors. A small but critical detail is whether you want the door to open from the left or from the right side. There are also half doors (you conserve cooling power by only chance half the refrigerator at a time) or full-length doors; the doors can be solid or made of shatterproof glass; they can have hinges or slide open and shut on a track. The way doors are opened can impact traffic patterns in the kitchen (see Illustration 10-9). Doors can also be self-closing, with magnetic hardware, to forestall being left ajar accidentally. The hinges should be stainless steel or, at least, chrome. Look for door gaskets that are easy to snap in place, not the old screw-in kind, as you will probably be replacing them while the life of the unit.

Handles. Stainless steel or nickel-plated handles are best. You can settle on vertical or horizontal handles. They can protrude or be recessed. Be sure the deal with is included in the warranty, since handles take a lot of abuse and may have to be supplanted periodically. Refrigeration system. It may be self-contained or, in the case of very large appliances, a cut off unit. As we've mentioned, it may also be top-mounted or bottommounted. The spoton electrical current and capacity of the factory must be known so the manufacturer can contribute the spoton voltage and phase to meet the needs of the space. In some cases, supplementary charge may be complicated to upgrade the electrical system. At any rate, look for the Ul seal of approval, a sign that the unit meets basic electrical security standards. The theory may be water cooled or air cooled. The most coarse in foodservice is the self-contained, air-cooled unit.

Remember, the capillary tube theory is for refrigerators used for storage: not much door-opening action. The expansion valve theory has quicker pull-down capacity-that is, it can pull the temperature down faster after the unit is opened. It is ideal for busy hot line situations where the refrigerator is constantly in use. Drain Requirements. Most new refrigerators contribute an self-operating defrost theory and self-operating condensate disposal, which eliminates the need for a cut off plumbing connection. Ask about it, however. A reminder: The Nsf sanitation standards prohibit drains inside the refrigerator. Accessory availability. You'll get shelves as suitable equipment with a refrigerator purchase. Make sure they are adjustable. For foodservice, there are lots of supplementary items that might improve efficiency: adjustable tray slides, drawers, special racks for serving pans (called pan glides or pan slides), and dollies or carts designed to change a reach-in cabinet to a roll-in one.

Think about these accessories when choosing the door, too. inescapable doors seem to work best with some types of add-ons. Warranty. Most manufacturers contribute a one-year warranty on parts in case of defective workmanship or materials; look for a cut off five-year warranty on the motor and compressor unit. Some manufacturers also offer extended assistance warranties. Cabinet capacity. A properly designed refrigerator should contribute the maximum number of usable refrigerated space per quadrate foot of floor area, and must be able to adapt the sizes of pans you'll be using. There are abundance of complicated guidelines for calculating capacity and needs, which will be covered elsewhere in this chapter. Adaptability. Because today's foodservice operations have changing needs, manufacturers are building in features to maximize flexibility.

One such offering is the convertible temperature option. With a flick of a toggle switch, a freezer can be converted to a refrigerator. It can be a pricey increasing at the time of purchase, but if food warehouse requirements change, the choice will pay for itself instantly. Other variation is the mixture medium-and-high-temperature cabinet, designed to thaw frozen products quickly and safely by introducing warmer air into the cabinet as needed. supplementary fans and a temperature sensing expedient bring the unit back to its general refrigeration level when the food is sufficiently thawed. And there are hybrids: cabinets separated into two or three sections, each with separate cooling capacities.

How to select a Refrigerator

refrigerator door small refrigerator with glass door french door refrigerator side by side