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Managing the cold chain is a top priority for food safety and for the profitability of a catering business. This guide helps you choose professional refrigerated cabinets, explaining how to prevent food waste and lower the electricity bill of your restaurant or bar. The fridge is the vault of your kitchen Wasting raw materials because of a faulty or inefficient fridge is an incalculable economic loss. Professional refrigerated cabinets are designed to withstand dozens of door openings a day, keeping the internal temperature constant even in kitchens where the ambient temperature reaches 40°C. Technologies and refrigerant gases To achieve top performance and respect the environment, the technical parameters to assess at the time of purchase are precise and rigorous. Insulation thickness: A good refrigerated cabinet has polyurethane foam walls with a thickness of 60 to 75 mm. The better the insulation, the less often the compressor starts, resulting in a sharp drop in energy consumption. R290 gas (propane): This is the environmentally friendly refrigerant gas that is now the market standard. It offers superior thermodynamic performance compared with older gases (such as R404a) and ensures up to 30% lower consumption. Fan-assisted vs static refrigeration: Fan-assisted refrigeration spreads cold air evenly, ideal for rapid cooling and packaged food. Static refrigeration (without fans) prevents delicate foods (such as fresh meat or fresh pasta) from drying out on the surface. Latest-generation refrigerated cabinets In the Euro-commerce.it catalogue we offer only equipment designed to work in high climate classes (tropicalised), built in durable stainless steel. Remember that shipping of bulky goods is safe and always free for orders above €499. For help choosing the energy class or for after-sales service, the Technical Office is always available on +39 090629905. Sizes and types for every need Each type of food requires specific storage. Here are the main categories of commercial fridges. Type of refrigerated cabinet Temperature Capacity Main use Chilled (TN) From -2°C to +8°C 700 / 1400 litres Storage of meat, dairy, vegetables, daily preparations. Frozen (BT) From -18°C to -22°C 700 / 1400 litres Storage of frozen or blast-chilled food, ice cream. Roll-in cabinet Chilled or frozen GN or EN trolleys Hotels and canteens (the trolley is rolled straight in). Refrigerated display case From +2°C to +10°C Variable Display of drinks and desserts, encouraging impulse purchases. Frequently asked questions What is automatic defrosting and why is it useful? Automatic defrosting is a function managed by the electronic controller that periodically melts the ice that forms on the evaporator. The condensate water is then evaporated automatically. It avoids manual intervention by staff and ensures constant efficiency (ice on the evaporator makes the unit use more electricity). What does a "tropicalised" fridge mean? It means that the motor unit is tested and guaranteed to hold the set internal temperature even when the outside environment reaches extreme temperatures (up to +43°C) and high humidity levels, situations typical of professional kitchens in midsummer. How many litres does an average restaurant need? For a venue with 50-70 covers, the basic configuration generally includes a double chilled cabinet (about 1400 litres) for general storage and a single frozen cabinet (700 litres) for the frozen stock, alongside refrigerated bases under the work counters for fast service.