Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

What to Consider When Buying a Refrigerator for a Club Kitchen

By Joanna DeChellis, Editorial Director, Club + Resort Chef | September 19, 2018

Commercial Refrigerator

Reliability is critical when it comes to a commercial refrigerator that must hold and store ingredients, leftovers, prepped sauces, and more.

A commercial refrigerator is an investment, and hopefully a long-term one. That’s why it’s critical for club chefs to be equipped with the best knowledge for making the right purchase.

Reliability is critical. Commercial refrigerators must hold and store ingredients, mise en place, leftovers, prepared dishes, and more. Here are some of the top things to consider when choosing your club’s next refrigerator:

Stainless Steel

Refrigerators are only as good as the material they’re made of. Stainless steel is generally preferred as it boasts superior strength and a long-lasting finish. It’s also easy to clean. Opt for thick-gauge stainless steel, inside and out, whenever possible.

Foam Insulation

Heavy-duty foam insulation is the key to energy efficiency, as well as to maintaining temperature. Look for refrigerators that have a foam thickness of at least two inches. “Foam-in-place” insulation, which is sprayed in, typically yields a more complete seal, as compared to solid foam blocks.

Recessed Door Handles

Think of how many times you and your cooks open and close your refrigerators during a busy service. Now multiply that by days and then years. Choose a door with either an extremely durable attached handle or an ergonomic, full-length recessed handle that won’t break off.

Capacity

Bigger is generally better when it comes to the interior of most refrigerators. Be sure to measure the allotted footprint in your kitchen and find a unit that offers the most space.

Temperature Control

Opt for digital controls whenever possible, as they allow for greater temperature control. With most digital units, you can set the temperature in single-degree increments for added precision. Digital displays also help to remove any guessing about the temperature inside the refrigerator.

Condensing Unit

Condensing units can be top-mount or bottom-mount. Each configuration has its merits. Bottom-mount units tend to be easier to maintain and clean, while top-mount configurations don’t trap as much dust and debris, nor do they blow hot air into the cabinet when the doors are open. Weigh the options and buy accordingly.

Locks, Casters and Lighting

These accessories are generally standard as they ensure safety, easy movement and better visibility.

Warranty

Even the best refrigerators will eventually need to be serviced. Fortunately, the commercial-refrigeration segment has some of the most extensive warranties available in the restaurant-equipment industry. Knowing what each brand offers for warranty and service can help you choose the best piece for your operation.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

How Hollywood GC Built a Lasting Leadership Team
How Colonial CC Keeps Culinary Top of Mind
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team
Inside the Chef-GM Dynamic at Mizner CC

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe