LINE @a175176
Temperature zones
Separate chilled, frozen and dual-temperature requirements according to the ingredients and turnover rate.
COMMERCIAL REFRIGERATION PLANNING
Choose the right commercial refrigerator before installation
A cabinet should match the food, workflow and site—not only the available width. We help food businesses compare upright, glass-door, worktop, freezer and cold-room options before purchasing or replacing equipment.
Commercial equipment only — we do not repair household refrigerators.
Planning points
Dimensions and access
Measure the installation space, doorway, route, door clearance and maintenance access.
Heat and airflow
Allow enough condenser ventilation and avoid locations exposed to cooking heat where possible.
Power and drainage
Confirm voltage, outlet capacity and any drainage or remote-condenser requirements before delivery.
What to send on LINE
Site photos and dimensions
Send a wide photo of the area plus measured width, depth and height.
Menu and storage needs
Describe the ingredients, daily volume and whether stock needs chilled or frozen storage.
Existing equipment
Include the current model, temperature and problem if this is a replacement project.
Common questions
Should I choose an inverter commercial refrigerator?
An inverter model may offer steadier capacity control, but suitability also depends on cabinet design, ventilation, workload, serviceability and budget.
Can one cabinet provide chilled and frozen storage?
Yes. A dual-temperature unit has separate chilled and frozen zones. Confirm the actual compartment layout before ordering.
Do you provide custom sizes?
Custom worktop and project requirements can be discussed after reviewing the site dimensions and operating needs.
Need help with commercial refrigeration equipment?
Send the equipment type, current temperature, photos of the unit and nameplate, and your location on LINE. We will review the information and arrange an on-site inspection.
Commercial equipment only — we do not repair household refrigerators.
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