Today, commercial establishments largely depend on refrigerators. As in the past, the food and beverage industries are the biggest users of refrigeration systems, from transport to retail. Some highly perishable pharmaceutical and chemical products also require refrigeration.
rior to refrigeration, man dried, salted, pickled, smoked and spiced food to keep them edible. Sometime later, he discovered that chilling foodstuffs kept them fresh longer. Ice harvested from natural resources such as frozen lakes and rivers were used to refrigerate foods in iceboxes. However, as supply of ice from these sources was seasonal and almost non-existent for those in the warmer regions, scientists and inventors began experimenting with artificial means of refrigeration as early as the mid-1700s. In about a century, several refrigeration systems using different techniques were in operation. Most of these first refrigerators were used in commercial settings. Home versions would follow only about 40 – 50 years later when safer gas systems, such as Freon or R-12, were discovered.
The transport of food and beverages to far away destinations is made possible with refrigerated trucks, containers, vans and boxcars. These are ordinary vehicles that are fitted by refrigeration companies with a cooling system along with insulation materials.
Food is retailed either in restaurants or groceries. Restaurants differ in their operations and thus they require different types of refrigerators. A deli will require a refrigerator with a glass door, or top if it is a chest type, to display its merchandise, while a ritzy restaurant will want to keep its refrigerators in the kitchen. Most of these are in stainless steel requiring minimum maintenance. Bars that have an extensive collection of fine wines will probably want to display them in wine refrigerators with glass doors.
In the grocery store, there are also different versions. They can be upright or chest types, with the latter either a few or tens of meters long. If they are fitted with doors, almost invariably these are made of glass to display their contents, which are usually processed meats, poultry, or fish. In those with no doors, you will find fruits, vegetables, beverages, dairy products, or fresh meat and poultry.
Some display refrigerators in big groceries are custom-made to perfectly fit the layout of the building. Like the refrigerated trucks, these require refrigeration technicians to install. Non-custom made units, of course, are also available. Typically, these are larger than their home-use cousins and are seen in restaurant kitchens and the back rooms of groceries. There are also walk-in refrigerators for those with large operations.
Owing to the continuous use and heavy loads of commercial refrigerators, they are more prone to wear, tear, and damage than the residential types. Since any breakdown could result in shriveled fruits and vegetables or stale meat and wine, it is important that these machines be periodically checked and serviced. Maintenance work should be scheduled regularly and timed at the lean season of the business. Arrangements can be made with suppliers and refrigeration specialists for the former to hold deliveries while the latter service the refrigeration systems and equipment.
Refrigeration experts are not expected to know much about food preparation nor retail marketing. By the same token, restaurateurs and grocers are not expected to know much about installing and repairing their refrigerators. Blessed Air & Refrigeration Service has solid experience with all types of cooling equipment. Call us today at 903-821-5295 for worry free North Texas commercial refrigeration repair and maintenance so you can concentrate on what’s important in your business.