4 Benefits of Walk-in Refrigerators:

Walk-in refrigerators have large storage capacities and can be customised to fit nearly any space, both indoors and outdoors, which is ideal for receiving stock. The size of the walk-in refrigerator you choose should be equivalent to the number of meals you serve daily. If you operate a restaurant, the typical size is about 0.14 square metres (42.48 l) storage required for each meal served on a daily basis.

The open layout allows for easy organisation. Custom-shelving can be installed, creating a storage area for everything from bulk perishables to pre-prepared sauces, saving money on multiple deliveries.

The cost to power a walk-in fridge is often much less than the combined cost to power several individual, standard-size refrigerators, as the internal components are designed to be much more efficient than multiple standard refrigerators. The even temperature control prevents cold air escaping the storage and therefore ensures that products are safely stored for longer periods, thereby minimising waste.

There are also several ways of reducing operating costs such as equipping the fridge with quality insulation, and conducting regular maintenance checks of gaskets and door sweeps, and replacing these when necessary.

Many models also have self-closing doors to help keep cold air inside and warm ambient air outside, as well as interior motion detectors to turn lights off and on, which further reduces power consumption.

The larger space of the walk-in fridge allows for greater efficiency in bulk stock management as products can be stored and rotated on a seasonal basis, reducing loss from deterioration and obsolescence.

Stock within walk-in freezers is controlled to ensure the freezer isn’t opened too many times. The staff takes needed stock for that day and stores the food in a day-to-day freezer, which can be opened and closed without reducing the life of the food stored inside.