Pro tip
HORECA refrigeration: upright cabinet, prep table or display case?
Published on 15/04/20261 min read
Upright fridge, refrigerated prep table or display case: each format meets a specific need. Here is how to choose the right cold equipment for your establishment.
The upright refrigerated cabinet is the main cold storage format. It offers a large usable volume (400 to 1,400 litres) and sits in the back room or in the kitchen. Pick a model with forced-air cooling for even temperature and a solid door if the unit is far from the prep station.
The refrigerated prep table combines a worktop and cold storage. Ideal on the production line, it lets the cook reach ingredients without moving. Saladette models, with integrated GN containers on top, are a must for fast food and pizzerias.
The refrigerated display case targets direct sale: pastries, sandwiches, drinks. Forced-air cooling limits frost and improves product visibility. Watch the noise level if the unit is placed in the dining area, and confirm the climate class suits your environment.
Whatever the format, check the temperature range (0/+8 °C for positive, -18/-22 °C for negative), the refrigerant gas (R290 or R600a are the most eco-friendly) and the availability of spare parts to ensure the longevity of your investment.
Frequently asked questions
What temperature for an upright cabinet in a pro kitchen?
Positive: between 0 and +8 °C (most products at +4 °C). Negative: between -18 and -22 °C for long-term storage. The HACCP method requires a temperature log at least twice a day.
How much space for a 600 L upright fridge?
A typical 600 L cabinet measures about 700 × 800 × 2,000 mm with 1 cm clearance on the sides and 10 cm at the rear for ventilation. Don't forget the door swing (≈ 60 cm in front).
Is R290 a safe refrigerant gas?
Yes, R290 (propane) is approved for professional HORECA refrigeration up to 500 g of charge per circuit. It is environmentally friendly (GWP of 3 vs 1,430 for R134a) and very thermodynamically efficient.