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Gas or Electric Commercial Cooking Equipment, which is best

14 days ago

Lots of new restaurants, bakeries, deli's ask us whether they should look at gas or electric when considering commercial cooking equipment. Actually this is a rather simple question to answer. If you have a ventilation hood, or plan to invest in a hood, then in most cases you will choose gas equipment because its less complicated and cheaper to operate over the long term. But what if you can't have a hood? Electric is a potential alternative. We say possible because every region is different. Health and fire codes change state to state, county to county, and even inspector to inspector. While it may be perfectly ok in Brooklyn NY, the fire department in Los Angeles may not allow it.

In the end you will need the blessing of your health and/or fire department so always run it by them to be safe. However, we can say that if everyone had a hood, we would almost never sell major electric equipment. The vast majority of large electric equipment we sell, whether it be a convection oven, a range, or a rotisserie, is to buyers without ventilation hoods.

Remote Refrigeration vs Self Contained. What is the Difference?

16 days ago

Commercial refrigeration customers frequently ask us what the difference is between remote refrigeration units, and self contained units, and what would be best for their restaurant, bakery, deli, or market. The answer to the first question is quite simple. As for what is best for you, this will depend on what your priorities are. Let me explain.

Remote refrigerators are commercial refrigerators with the condensing unit (made of of the compressor and evaporator) living outside of the refrigerator itself. We have all seen these at supermarkets where the glass doors go from the top of the unit all the way top the ground. This is possible only because the motor is not in the box, but is instead installed a externally and connected by a refrigeration tech. In this scenario condensing units are frequently installed in basements or on roofs, anywhere where the customer are not.

The benefits of remote refrigeration are 3 fold. 1) Because the compressor is not in the room you get near silent operation. 2) With the compressor out of the way, you will not get significant heat generated in your space. 3) Without a motor in your box you have more room for product.

Most often remote refrigerators are large. This is because the larger the unit, the larger the motor required to power it, the louder it will be, the more heat it will create, the more space it will require. For this reason we rarely sell remote units under 8ft (although we do on occasion). Whether its a deli display case, pastry refrigeration, or multi door glass merchandisers, 90% of the remote equipment we sell is over 96" in length. Walk-in refrigerators are almost exclusively remote, although self contained is available, the cost is so much higher that it just doesn't make a lot of sense.

The downside of remote refrigeration is simply the added cost. 1) You will have to buy the condensing unit separately (through us or another seller), so the total hardware cost will likely be higher than self contained. 2) Remote units require professional installation. Expect to pay between $600-$1500 do install a remote unit, depending on the size of the unit and where the compressor will go.

As you may have guessed, self contained refrigerator is a refrigerator with the condensing unit right in the box itself. From a small worktop refrigerator, to a a grab and go merchandiser, to a big 3 door reach-in refrigerator, the vast majority of commercial refrigerators we sell, by far, are self contained. Self contained units are plug and play. If its a 110V unit you can literally plug it in like a lamp and start using it. If its a 220V unit you will need an electrician to install but its still a simple job. Since most commercial refrigeration sold is between 3-6 feet in length, use relatively small quite compressors, and don't use a lot of space in the box, there is very little demand for remote units in the size range.

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