Basically,
commercial refrigeration is the industry name of preserving anything perishable
in commercial (large bulks) quantities using industrial-sized cooling
equipments and machineries used to keep anything perishable preserved until it
is time to use them.
These
are the equipments designed and used in commercial refrigeration applications.
Usually they comprise many different models (according to use) of open and
closed type storage and display refrigerators, freezers, refrigerator-freezers,
walk-in freezers, commercial unit coolers, condensing units,
air-cooled/evaporative condensers, blast coolers/freezers and packaged
refrigeration units.
The
other uses include preserving materials to be used in medical, scientific or
research purposes.
Uses
Currently,
there are many units used in this large-quantity preservation machinery to
ensure the safety of food and the health of people. Each of the classification
of the machines contains food codes that require foods to be kept at proper
storage temperatures before use and serving.
In
commercial application of refrigeration, the mandate is to have the food
temperatures to be held at 40 degrees Fahrenheit or below. In food service, the
freezers are mandated to be kept at -10 to 5 degrees Fahrenheit.
The
required temperatures are to ensure that food stay frozen fro food service,
while maintaining that they should not be too cold to degrade their qualities.
Some coolers can all be custom-built, including the installation of the proper
cooling unit.
The following
is a shortened list of the refrigeration units with their specific uses.
Reach-in
refrigerators are the one used in back-of-the house storage. They can keep your
ingredients cold, safe and easy to reach.
The
glass door merchandiser is needed by any business that retails food. They are
the efficient commercial refrigerator for displaying packaged food.
The
under-counter refrigerator helps keep your most popular ingredients within
reach. They can also help streamline the operations of many businesses.
Open-air
coolers are used for everything from grab-and-go items like snacks, drinks, and
prepared meals to fresh products, meats and cheeses.
The back
bar cooler is a staple equipment used in bars and restaurants that sell bottled
or canned beverages.
The
drop in cooler is used for merchandising cold drinks, keeping cold ingredients
close at hand, and for displaying fruits and seafood.
Bottle
coolers are designed to hold several cases of bottles for either back-of-bar or
self-service applications.
Worktop
refrigerator helps make life in a commercial kitchen a little bit easier. They
provide a work station with which to store and prepare items.
The
draft beer system is a commercial refrigerator that keeps kegs of beer cold. It
has a built-in tap for dispensing brews, eliminating the need for additional
equipment.
The
commercial refrigerator freezer is a combo of both a refrigerator and freezer
that holds products at two separate temperatures within the same case.
The
deli case is ideal for cold food like meats and cheeses, as well as non-cooled
units that are used for baked goods.
The
medical refrigerator has features that are designed for the healthcare field
like lockable doors and externally-mounted temperature displays.
Currently,
there are still many more commercial refrigeration Chicago equipments used by
industries that needed cold storage.
