In the foodservice world, all reach-ins are not the same. They're fairly simple machines, and they all rely on the same basic technology, but their uses can vary greatly. Before choosing yours, decide exactly what you'll want to store in your box, where it will be located, and how frequently you'll need to access it. These answers will give you a clearer understanding of what to look for.
Number of Sections
The first decision you'll probably make is the number of sections you need your new equipment to have. This will depend mainly on how much storage space you need. A single section typically comes with three shelves, with the option to buy more if you're storing smaller items. Larger boxes are split up into multiple sections, each with its own door. If you're on the fence about how many sections you need, it's better to go with the larger one, rather than trying to cram too many items into a box that's too small. An overfilled unit may not be able to maintain safe temperatures and will run the risk of breaking down.
Many boxes have storage space that is split up vertically into what are called half-sections, each with its own door. Half sections have the advantage of being more energy efficient, especially if you'll be in the unit frequently. When one is open, the other sections stay cold and sealed, so the unit won't lose as much air and the system won't have to work as hard to recover temperatures.
Door Types: Glass and Solid
Most models are available with either solid or glass doors, some even include one or more of each. Since they're better insulated, solid doors are the more energy efficient of the two under most conditions. They're also the more affordable option. Glass provides visibility into the box when the door is closed, which means users can see what's in each section before opening the door. If your equipment is accessed frequently, this can mean energy savings in the long run since it will cut down on the length of time the door remains open. These can also be used if you want to display items to the public, although a refrigerated display case is usually a better fit for that purpose.
Expansion Valves and the Working Box
Many foodservice professionals use the word ”working box” to describe a reach-in refrigerator that can hold a safe temperature when it's frequently opened, closed, and subjected to higher ambient temperatures. These work best in a kitchen prep line, where staff members are constantly reaching in to grab food and ingredients. They usually include a piece of hardware called an expansion valve, which can control the amount of refrigerant that passes through the system, leading to better recovery times and more consistent temperatures.
Depth is a concern if you'll want to store full-size sheet pans. Many chefs find it useful to store pans that can be quickly removed and transported. Not all refrigerators accommodate them, so if you need one that does, be sure to check before you buy. Some boxes even include pan slides instead of shelves in case most of the food you need to store will be on pans.
Every refrigerator includes a component called the compressor, which pressurizes refrigerant and sends it into the box to absorb heat. It is mounted on either the top or the bottom of the unit, and it pays to be deliberate in choosing where you want it located on your new box, as each location has unique advantages and disadvantages. Visit our Learning Center for a detailed discussion about how to choose between a top-mounted and bottom-mounted compressor.
Roll Ins and Pass Thrus
A roll-in unit includes a door that goes all the way to the floor, allowing you to roll pan racks and other equipment inside and store them there. This is useful when you need to keep large quantities of food cold while keeping it mobile. Bakeries use these to hold racks of dough that has been prepared in advance, storing it safely until it's time to bake, when the whole rack is wheeled over to the oven.
A pass-thru unit has a door on each side, so food can literally be passed through from one side to the other. These can be installed where one side faces the kitchen and the other side faces the dining room, so wait staff can have quick access to items that are placed in the box by kitchen staff. This is great for handing off desserts, appetizers, and salads. A unit with one solid door and one glass door would be great for this purpose.
Three common materials are used to build the interiors of commercial coolers:
- Stainless steel is very durable, which means it's scratch- and dent- resistant, easy to wipe clean with a cloth, and can handle a lot of abuse
- Aluminum has many of the same benefits as steel - it's easy to clean, but it isn't as durable. It's less resistant to scratching and denting, but is a more affordable metal. Both steel and aluminum can begin to corrode if the surface is scratched
- ABS plastic will not dent, scratch, or rust. Interiors made of this material are molded in one piece, with coved corners and no hard angles, so it's easy to clean and contains spills. Unlike metal, ABS can be punctured by a hard enough blow.