Catering equipment fridges are exclusively used for the hotels, restaurants, dessert cold drinks and other commercial channels, used for storage of food, food raw materials, ice cream, beverages, dairy products and other low temperature refrigeration or freezing equipment. Catering equipment fridges are almost necessary for all businesses in the catering industry, the products are highly professional, and the volume and power are obviously different from household products. At the same time, as the usage environment of kitchen fridges is the kitchen, and should contact food and raw materials, thay should have wear-resistant, acid and alkali resistance, fire prevention, antimicrobial, sanitary and other characteristics, so catering equipment fridges generally use stainless steel material.
1. Working principles
Just like the refrigeration principle of ordinary fridge, the catering equipment fridge is to use the compressor to compress the low temperature and low pressure refrigerant gas into high temperature and high pressure gas, and then send it to the condenser to dissipate heat and then become the liquid refrigerant of low temperature and high pressure, so the condenser blows out hot air. Throttling depressurization and to the throttle device, into the evaporator, as the evaporator refrigerants from capillary reached space suddenly increases, the pressure decreases, and the liquid will vaporize refrigerants, then turns into a gaseous cryogenic refrigerants, to absorb a lot of heat, and then the evaporator will become cold, to use straight cold or air cooling, make the rack cool.
2. Product classification
According to their structure, catering equipment fridges are generally divided into: vertical fridges, push-in fridges and working platform fridges
According to their usage, catering equipment fridges are generally divided into: refrigerated fridges, frozen fridges, double temperature fridges (refrigerated + frozen), defrosting fridges.
3. Food and beverage equipment fridge purchase strategy
For restaurants, the fridges operate 24 hours a day, 365 days a year, so the product quality requirements are particularly important. Once the fridge breaks down, it will not only cause a large amount of waste of food materials, but also directly affect the normal operation of the restaurant and bring huge economic losses to the operators. Therefore, it is very important to choose high-quality catering equipment and fridge during the preparation period of the store. Businesses in the catering industry serve very different consumer groups, construction investment and kitchen area are also different, so the requirements for catering equipment fridge will also be different.
1) Star-rated hotels: they serves high-end customers and requires catering equipment fridges to meet the relevant standards of star-rated hotel kitchens. It has high requirements for product appearance, performance and humanized design.
2) Catering chain and enterprise canteens: they serve for middle-end crowds, catering equipment fridges are required to have good freshness keeping performance and strong working stability.
3) Ordinary restaurants: they serve low consumption groups, requiring catering equipment fridges to be cost-effective and cheap on the basis of satisfying the basic functions of quality and freshness preservation.