When it comes to purchasing refrigerators for commercial purposes such as those used in restaurants and cafeterias, there are certain factors one must consider. Commercial grade refrigerators with EnergyStar designation are designed to run more efficiently, which benefits the environment and also the pocketbooks of those who pay the bills.
When a consumer sees the Energy Star label affixed to an appliance, this indicates that it has passed the necessary requirements for it to have this designation and that it will consume less energy and produce a reduced amount of greenhouse gases. One can expect that these models will typically be around 40 percent more efficient in their energy consumption as they have certain features which facilitate this.
Before an appliance can be designated an Energy Star product it must meet some specific criteria. It should be designed to cut energy costs within a set period of time and be able to do so through the implementation of non-proprietary technology that is available to all manufacturers, and this efficiency needs to be measurable.
As an integral part of the food industry's safety and profits, commercial refrigerators come in a wide selection of models each offering their own special advantages. Business owners need to decide which one is the best fit for their finances, space, and overall needs. A used model that's in good condition can offer further savings to buyers.
Location of the compressor is one such detail to keep in mind. This important part of the refrigerator is responsible for keeping it cold and it can be situated on either the top or bottom of the unit. Top-mounted models usually cost more, but the design itself prevents the compressor from over-heating so it lasts longer. Bottom-mounted designs offer more storage space are easier to repair, but due to their structure, they don't last as long.
Where the refrigerator's compressor is located is another feature to be considered. This is the component which keeps the fridge cold, and it may be mounted on the bottom or the top of the unit. The former are normally less expensive and do not last as long because of their design, but allow for easier cleaning and more space. The latter typically cost more, but the compressor is more durable, providing more years of use.
Of course the size of the fridge is something that matters to most food industry operators. The proper size can be assessed by considering the cost, amount of available space, and volume of food to be stored. Larger refrigerators generally use more energy, but if they have an Energy Star rating, this should not be a concern. It can also be handy to have "pass-through" double doors and casters for easy cleaning and moving.
When a consumer sees the Energy Star label affixed to an appliance, this indicates that it has passed the necessary requirements for it to have this designation and that it will consume less energy and produce a reduced amount of greenhouse gases. One can expect that these models will typically be around 40 percent more efficient in their energy consumption as they have certain features which facilitate this.
Before an appliance can be designated an Energy Star product it must meet some specific criteria. It should be designed to cut energy costs within a set period of time and be able to do so through the implementation of non-proprietary technology that is available to all manufacturers, and this efficiency needs to be measurable.
As an integral part of the food industry's safety and profits, commercial refrigerators come in a wide selection of models each offering their own special advantages. Business owners need to decide which one is the best fit for their finances, space, and overall needs. A used model that's in good condition can offer further savings to buyers.
Location of the compressor is one such detail to keep in mind. This important part of the refrigerator is responsible for keeping it cold and it can be situated on either the top or bottom of the unit. Top-mounted models usually cost more, but the design itself prevents the compressor from over-heating so it lasts longer. Bottom-mounted designs offer more storage space are easier to repair, but due to their structure, they don't last as long.
Where the refrigerator's compressor is located is another feature to be considered. This is the component which keeps the fridge cold, and it may be mounted on the bottom or the top of the unit. The former are normally less expensive and do not last as long because of their design, but allow for easier cleaning and more space. The latter typically cost more, but the compressor is more durable, providing more years of use.
Of course the size of the fridge is something that matters to most food industry operators. The proper size can be assessed by considering the cost, amount of available space, and volume of food to be stored. Larger refrigerators generally use more energy, but if they have an Energy Star rating, this should not be a concern. It can also be handy to have "pass-through" double doors and casters for easy cleaning and moving.
About the Author:
Cindy H. Cassidy has worked nearly every position in both the back and front of the restaurant over the past 16 years. Currently as a project manager, she oversees the opening of new restaurants. If you would like to read more on Imbera VR 06 Glass Front Door Commercial Beverage Coolers she suggests you visit her friends at Imbera: Commercial Coolers, Refrigerators, Freezers USA.
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