Every business, whether it’s a small café or a large restaurant, needs somewhere to store cold foods.
Shop refrigerator units come in many different sizes and styles, which is useful because it allows you to purchase the option that best suits your restaurant’s layout and individual needs.
For instance, when shopping for a restaurant display counter, you may come across the terms ‘plug in’ or ‘remote refrigeration’ and you’ll notice that there is a large price difference between the two.
In this article we will try to explain the main differences between them…
Plug in refrigerators are appliances that include all of their components, such as the condenser and evaporator, inside the unit itself.
These types of refrigerators are the most popular option used, and they account for nearly 90% of refrigerators used in catering business.
Remote refrigerators are insulated cold food storage areas that are outfitted with an evaporator inside.
However, the compressor and condenser are located in a remote area away from the refrigerator itself.
Typically, foodservice establishments will place their condensers and compressors on the roof, outside wall, or ground.
Because the components that give off the most heat – the compressor and condenser – they are often placed away from the main unit.
Why? These establishments can suffer with poor ventilation or low ceilings.
Additionally, remote options are an excellent choice, if you have a large grocery store, deli, or commissary kitchen that operates using multiple coolers,
They keep your interior cool and comfortable for your guests, wjile also remove the noise from the condensers.
Plug in and remote refrigerators are both excellent choices for different types of foodservice settings when you’re looking for a new refrigerator.
Set-up is easy and they offer great versatility and in most restaurants a plug in refrigerator is the perfect solution.
However, when it comes to refrigerators, though, it’s best to consider your option.
Consider the type of refrigerator that is best for your establishment’s unique situation and needs, rather than just looking a unit cost alone.
By Emilia Palak