The fridge in your kitchen isn’t up to the same tasks as a commercial refrigerator in your business, but why is that? What’s the defining feature between a basic refrigerator and a commercial grade unit?
Commercial refrigeration in Sussex County, DE has a list of differences from a standard refrigerator. There’s a reason you never see floor model refrigerators being used in businesses. Here’s what you need to know.
Commercial Refrigeration Dependency
You need dependable refrigerators. When you pit standard refrigerators against commercial grade units, you’ll notice one similarity: their average lifespan. While this seems like a net loss for commercial equipment, the use case is entirely different.
Your fridge at home doesn’t need to activate the compressor nearly as often as a commercial unit does. At-home refrigerators use small, yet capable compressors that wouldn’t be viable in a commercial situation.
With commercial grade refrigerators, you have larger compressors that can turn on and operate numerous times per hour while still being dependable. An average refrigeration unit has a lifespan of 10–20 years with continuous maintenance.
Excellent Humidity/Moisture Control
Have you ever opened your full fridge at home to find condensation on everything? That’s because your refrigerator is working to remove humidity from the air inside the unit, but it’s a tall order. That’s something commercial grade refrigerators have to work at constantly.
A commercial unit has to rapidly remove moisture from the air because it directly affects the quality of the food stored inside of it. Moisture is the number one reason that food will spoil even in a temperature-controlled environment. Your commercial units are being constantly accessed and can’t afford to be affected by moisture.
Food Retains its Quality
FDA guidelines state that your fridge needs to be at 40°F or below, but commercial grade units are usually set lower than that. Most commercial refrigerators are set to anywhere from 35° to 38° to account for minor and temporary temperature changes that occur from constant access to the unit.
Even if you’re in and out of your walk-in fridge multiple times per day, your unit accounts for that. It fights to stay even lower than the minimal food-safe temperature to protect the quality of your food.
Designed With Efficiency in Mind
Commercial refrigeration units need to rapidly lower the temperature due to constant access. Your food can’t be above 41°F for more than a combined total of four hours. With customers (and staff) constantly accessing your refrigerators, there’s a lot of temperature exposure for your food.
Rapid temperature exposure is expected in commercial scenarios, but that doesn’t excuse what it can do to your food. Commercial units can withstand rapid changes while working tirelessly to restore food-safe temperatures regardless of how often they’re accessed.
Install or Maintain Commercial Refrigeration Today
Commercial-grade use requires commercial-grade power. You need reliable, long-lasting refrigerators that can rapidly lower the temperature, especially when customers and employees are constantly accessing your refrigeration units. It’s time to give your business the reliable refrigeration it needs.
Contact us today to install, maintain, or repair your commercial refrigeration units as soon as possible.