Commercial refrigeration refers to equipment used to store and display food at safe temperatures in business settings. When choosing a unit, focus on size, temperature control, energy efficiency, compliance and durability.
You might wonder, can you use a commercial fridge at home? You could, but these units are typically built for demanding environments where performance and reliability are essential, such as the following:
- Cafes and coffee shops
- Restaurants and commercial kitchens
- Supermarkets and grocery stores
- Butchers and seafood shops
- Bakeries and patisseries
- Bars, pubs and clubs
- Hotels and hospitality venues
- Catering businesses and event venues
- Convenience stores and service stations
- Aged care facilities and hospitals
- Schools and institutional kitchens
- Food production and processing facilities
These settings all rely on consistent temperature control, food safety compliance and equipment that can handle frequent use.
With these demands in mind, it’s important to understand the key factors that go into choosing the right commercial refrigeration.
1. Type and Purpose
Start by defining what you need the unit to do. Do you require refrigeration for chilled storage or freezing for long-term preservation?
Then consider the unit type that best suits your operation:
- Under bench freezers and counter units for tight spaces
- Display fridges, open or closed
- Refrigerated sandwich and prep-counters
- Bar refrigeration or bottle coolers
Choosing the right type ensures the equipment fits your workflow and day-to-day service demands.
2. Ambient Conditions and Temperature
Ambient conditions can affect how well your refrigeration performs. Some units need to operate in air-conditioned environments below 25 °C and 60% relative humidity to maintain consistent temperatures.
Certain models, such as static coil or gelato freezers, can only be run for 12 to 13 hours at a time and must then be switched off to allow for defrosting.
It’s also important to check where the unit can be used. Some fridges are designed for indoor use only and aren’t suitable for outdoor environments like markets or exposed areas.
3. Capacity and Size
Choose a unit with enough internal capacity to handle your stock levels, usually measured in litres or cubic feet. Make sure the external dimensions fit your available space and workflow, including clearance for doors and ventilation. It’s also worth checking the shelf layout and adjustability to suit different products.
4. Energy Efficiency
Do commercial fridges use a lot of electricity? The answer depends on the model and features. Look for MEPS-rated (Minimum Energy Performance Standards) units, which are designed to meet Australian efficiency requirements.
Features like LED lighting, high-efficiency compressors and quality insulation can significantly reduce power consumption. While energy-efficient models may cost more upfront, the long-term savings on electricity can make a noticeable difference. Learn more about standards on the Australian Energy Rating website.
5. Temperature Range and Control
Make sure the unit can maintain the right temperature range for your products. As a guide, dairy is typically stored at 2 °C to 4 °C, meat at 0 °C to 2 °C, fresh produce at 5 °C to 7 °C, and frozen goods at -18 °C or below. Under Safe Food Australia guidelines, potentially hazardous foods must be kept at 5 °C or below.
Look for digital temperature controls and clear monitoring systems so you can make quick adjustments. If you need to know how to set the temperature on a commercial fridge, most modern units use simple digital panels that let you adjust set points and track internal temperatures in real time, helping you stay within safe limits.
6. Compressor Location
The position of the compressor can affect performance, maintenance and usability.
- Top-mounted: Better suited to hot or greasy environments, as it stays away from dust and debris. It also performs well in higher ambient temperatures, though it can be harder to access for servicing.
- Bottom-mounted: Easier to access for maintenance and generally more efficient in cooler environments. It also allows products to sit higher in the cabinet, improving visibility and access.
7. Build Quality and Materials
Build quality directly affects durability, hygiene and long-term performance. Stainless steel interiors and exteriors are preferred in commercial kitchens, as they’re hard-wearing, corrosion-resistant and effortless to clean.
Pay close attention to door gaskets, shelving and hinges, as these components see the most daily use. Look for units made with food-grade materials that comply with Australian food safety standards, including FSANZ requirements for surfaces that come into contact with food. This helps ensure your equipment supports safe handling and is suitable for commercial kitchen environments.
8. Ease of Maintenance and Cleaning
Choose units designed for easy upkeep, with features like removable door gaskets, auto-defrost functions and accessible components for servicing. These make routine cleaning faster and reduce downtime.
Simple, regular cleaning not only supports better hygiene but also helps maintain performance and extend the lifespan of the equipment.
9. Warranty and Support
Check that the unit comes with a comprehensive warranty, particularly covering key components like the compressor and parts. It’s also important to consider access to local service technicians and spare parts to minimise downtime if issues arise.
Artisan™ outlines warranty coverage in our FAQs, giving you a clear understanding of what’s included and the level of support available over time.
10. Compliance and Certifications
Make sure your unit meets local health and safety requirements for commercial kitchens. In Australia, this includes compliance with Safe Food Australia guidelines, which outline how food must be stored and handled safely.
It’s also worth checking for MEPS and GEMS (Greenhouse and Energy Minimum Standards) compliance, which ensures commercial refrigeration meets national energy efficiency requirements. For more details, see the FSANZ Food Standards Australia New Zealand website.
11. Mobility and Installation
Consider how the unit will be positioned and maintained in your space. Models with wheels make it easier to move the fridge for cleaning and servicing.
Before installation, check power requirements, ventilation clearances and access points to ensure the unit can operate safely and efficiently.
12. Price and Total Cost of Ownership
Don’t focus solely on the upfront price. It’s important to factor in ongoing costs such as energy usage, maintenance and the impact of potential downtime.
A commercial fridge running 24/7 typically costs around $600 to $1,500 per year in electricity in Australia, depending on size, efficiency and usage conditions. Choosing a more efficient model can reduce these long-term costs and improve overall value.
Get Expert Advice from Artisan
Investing in the right commercial fridge, freezer or food display equipment is key to keeping your cafe, restaurant, retail business or grocery store running smoothly. Whether you’re storing groceries, frozen meals, prepping ingredients or showcasing products for sale, the right setup makes a difference.
If you’re unsure what type of commercial refrigeration unit suits your business, contact our team for tailored advice. We can assess your needs and recommend equipment that fits your space, workflow and budget.
