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Refrigeration equipment for commissaries

Raw material preservation, cold rooms and frozen storage for centralized food production.

Ask the assistant ↗
Food preparation in a professional kitchen as a commissary reference

How it works and what we assess

Each cold room removes heat introduced by products, people and door openings. Heat passes from the evaporator to the refrigeration system and then outdoors. Services may use independent units or share a central plant.

How the system works

  1. Separate the requirements

    Organize raw materials and finished products by preservation conditions.

  2. Cool each service

    Evaporators serve each cold room according to its load and temperature.

  3. Coordinate production

    Select the system for operating schedules, volumes and simultaneous services.

Why these systems are used

Condensing units ↗

A condensing unit can serve a cold room or localized need according to its load.

Compressor racks ↗

An option when several cold rooms and services justify a parallel compressor plant.

Our recommendation

Map food movement and production schedules. Then separate preservation, cooling and freezing to calculate each requirement.

Before selection

  • Distinguish products arriving cold from those that must be cooled down.
  • Review cold rooms, door openings, cleaning and maintenance access.
  • If rapid freezing is needed, study a dedicated process in addition to the storage room.

Equipment to assess for this application