Walk in fridge freezers are large refrigerated spaces used for commercial food storage and preparation. They allow restaurants, cafeterias, hotels, grocery stores, hospitals, catering companies, and other food service businesses to store large quantities of perishable foods at safe temperatures. Walk in fridge freezers provide an efficient and organized way to keep food fresh until it is needed.
Types of Walk In Fridge Freezers
There are a few main types of walk in fridge freezers:
- Walk in coolers – Designed to keep foods above freezing at around 34-40°F. Used for produce, dairy, eggs, beverages, etc.
- Walk in freezers – Reach temperatures of -10°F to 0°F. Store frozen foods like meats, ice cream, frozen meals, etc.
- Combination units – Have a walk in cooler connected to a walk in freezer via a passageway. Allow access to both refrigerated and frozen items.
Units may also be classified by their construction:
- Prefabricated – Shipped as ready-made panels that are assembled on site.
- Site constructed – Built directly into a facility by contractors.
Within these main types there can be variation in size, layout, shelving systems, lighting, door styles, and other features.
Key Components
Walk in fridge freezers require specialized equipment to maintain the cold environment:
- Insulated panels – Thick, insulated wall and ceiling panels keep cold air in and warm air out. Made of materials like polyurethane foam.
- Refrigeration systems – Built-in cooling units circulate chilled air. May use air-cooled or water-cooled condensing units.
- Doors – Insulated, gasket-sealed doors prevent air leakage. Some have heated door frames to prevent icing.
- Lighting – Shatter-resistant LED lighting illuminates the interior.
- Shelving – Stainless steel wire shelving allows adjustable storage.
- Flooring – Durable, non-slip floors stand up to heavy use.
- Alarms – Alert users if temperatures go out of safe ranges.
Proper installation and maintenance of these components ensures the unit functions reliably and efficiently.
Benefits of Walk In Fridge Freezers
Walk in fridge freezers offer many advantages for food businesses:
- Storage capacity – Their large size allows storage of pallet loads of inventory.
- Organization – Clear layout and shelving enables orderly, first-in-first-out stock rotation.
- Accessibility – Staff can walk right in to retrieve ingredients rather than dig in crowded coolers.
- Food safety – Reliable cold temperatures prevent spoilage and reduce foodborne illness risks.
- Energy efficiency – Better insulation means lower energy costs than multiple stand-alone refrigerators.
- Durability – Sturdy construction withstands heavy commercial use.
- Flexibility – Modular design allows reconfiguration as needs change.
By providing expansive, organized refrigerated space, walk in units streamline storage and accessibility for high-volume food operations.
Typical Uses in Commercial Kitchens
Here are some of the most common uses of walk in fridge freezers in restaurants and other commercial kitchens:
- Short term storage of fresh produce, meat, dairy, and other ingredients before prep and cooking.
- Overnight storage of prepped ingredients like chopped vegetables.
- Holding cooked foods that will be served later.
- Quick access to garnishes and toppings during busy services.
- Bulk storage of proteins, sauces, baked goods, and other frequently used items.
- Marinating large batches of meats.
- Thawing frozen ingredients safely.
- Storing leftovers and other ready-to-eat items.
- Chilling wine, beer, and juice.
- Freezing and storing ice cream, dough, cookie dough, pie shells, etc.
Their roomy interiors and easy access allow chefs to efficiently organize ingredients, prepped items, and finished dishes.
Typical Sizes
Walk in fridge freezers come in a range of dimensions to suit different business needs. Some typical sizes include:
- Reach-in units – 26-59 cubic feet (6-7 foot width)
- Walk-in units – 240-1500 cubic feet (8-12 foot width)
- Large walk-ins – 2000+ cubic feet (14+ foot width)
Ceiling height is commonly 8 to 10 feet. Larger custom units may have up to 16 foot ceilings to accommodate stacking.
When determining size requirements, consider:
- Type and quantity of food to be stored
- Rate of replenishment needed
- Number of staff accessing the unit
- Available space onsite
- Growth projections
Allow ample extra capacity for busy times and flexibility. Keep in mind that walls, shelving, and equipment take up usable space.
Temperature Ranges
Proper temperatures are critical for food safety. Walk in fridge freezers typically maintain:
- Refrigerators: 34°F – 40°F
- Freezers: -10°F to 0°F
Combination units allow zoning of different temperature areas as needed, such as:
- Meat freezer: -10°F
- Frozen goods: 0°F
- General refrigerator: 36°F
- Produce crisper: 40°F
Look for units with digital thermostat controls, temperature alarms, and remote monitoring capabilities. Proper temperature logs should be kept daily.
Placement and Installation
Proper siting and installation of walk in fridge freezers is critical:
- Locate in a well-ventilated area, not against ovens or grills.
- Away from direct sunlight and ambient heat sources.
- On a level floor that can support heavy unit weight.
- With adequate clearance for ventilation, doors, and electrical.
- Close to food prep areas for efficiency.
Installation should be done by qualified contractors according to manufacturer instructions. All panels, doors, and seals must align correctly to ensure an air-tight, energy efficient unit.
Maintenance Needs
Like any commercial refrigeration system, walk in fridge freezers require regular maintenance:
- Clean coils and condensers every 6 months.
- Check door seals and replace as needed.
- Lubricate fans and hinges.
- Verify refrigerant levels.
- Monitor and log temperatures diligently.
- Keep interior clean and free of ice buildup.
- Fix any loose panels right away.
Follow the manufacturer’s maintenance schedule. Also arrange periodic service from an HVACR technician. Proactive maintenance prevents costly repairs and downtime.
Health and Safety Considerations
There are some health and safety factors to keep in mind with walk in fridge freezers:
- Interior floor may become slippery when wet.
- Can experience quick temperature changes when doors open frequently.
- Should have alarm in case someone gets locked inside.
- Requires proper ladder safety for tall units.
- Heavy doors pose falling hazard if not operated cautiously.
- Need routine mold/mildew inspection and cleaning.
With training on safe practices and proper equipment like non-slip mats, walk in units provide a reasonably safe work environment.
Energy Efficiency
There are ways to maximize energy efficiency in walk in fridge freezers:
- Specify robust insulation (R-32+ walls, R-28+ ceilings).
- Choose energy efficient refrigeration systems.
- Install LED lighting.
- Use strip curtains or air doors on main doors.
- Ensure door seals are in good condition.
- Keep evaporator coils clean.
- Minimize time doors stand open.
Newer units also offer options like motion activated lighting, variable speed compressors, and smart defrost cycles to improve efficiency. Regular maintenance also optimizes energy use.
Costs
Walk in fridge freezers represent a major investment. Key factors affecting costs include:
- Unit size – Larger units cost more.
- Type of unit – Combination fridge/freezers cost more than stand-alone units.
- Quality of construction – Commercial grade units cost more than consumer models.
- Features – More accessories and options increase price.
- Brand – Premium brands charge more.
- Customization – Made-to-order units are pricier than pre-fabricated.
- Installation – Complex installations cost more.
Typical price ranges:
- Small reach-in units – $4,000 – $7,000
- Walk-in coolers – $8,000 – $20,000
- Walk-in freezers – $10,000 – $25,000
- Large custom units – $30,000+
Ongoing costs include electricity, maintenance, repairs, and replacements over the unit’s lifespan.
Conclusion
Walk in fridge freezers are essential equipment for restaurants, cafeterias, hotels, caterers, grocery stores, hospitals, food trucks, breweries, and any business that needs large-scale refrigerated storage and food prep space. With their ample capacity, organizational options, temperature control, and accessibility, they provide an efficient, safe, and flexible way to store perishable ingredients, prepared foods, and final menu items. By investing in a properly sized and designed walk in unit, food businesses can streamline operations, reduce food safety risks, cut energy costs, and expand production capabilities.