INTRODUCTION
Commercial refrigerators rarely cause problems on day one. Most issues surface months later—during busy service, inspections, or rising food waste. These problems often trace back to early purchasing decisions made under time or budget pressure.
MISTAKE #1: Choosing Refrigeration Before Understanding How Staff Will Use It
Restaurants often underestimate how frequently refrigeration will be accessed during service, how long doors stay open, and how many staff members use the same unit.
MISTAKE #2: Prioritizing Storage Volume Over Accessibility
Larger capacity often leads to overcrowding, blocked airflow, and poor organization.
MISTAKE #3: Overlooking Temperature Recovery
Recovery speed matters more than holding temperature when doors open frequently.
MISTAKE #4: Ignoring Serviceability and Maintenance Access
Poor access to condenser coils and tight placement increases long-term maintenance risk.
MISTAKE #5: Placing Refrigeration Without Accounting for Kitchen Heat
Heat from nearby cooking equipment dramatically affects performance and lifespan.
MISTAKE #6: Using One Refrigerator to Solve Process Problems
Multi-purpose use increases door openings and disrupts temperature stability.
MISTAKE #7: Underestimating Energy and Operating Costs
Lower upfront cost can lead to higher long-term operating expenses.
MISTAKE #8: Planning for Opening Day Instead of Long-Term Reality
Volume, menu complexity, and staff interaction grow over time.
FREQUENTLY ASKED QUESTIONS
What is the most common mistake?
Choosing based on size or price without considering usage patterns.
Can the wrong refrigerator affect food safety?
Yes, inconsistent temperatures increase food safety risks.
FINAL TAKEAWAY
Most refrigeration problems begin with mismatched expectations, not equipment failure.
