How to choose the right refrigerator for HORECA operations: a complete guide
Why the choice of refrigerator in gastronomy is so important
In professional gastronomy, the refrigerator plays a key role. It's not just a place to store food – the right fridge can save costs, extend the life of raw materials, make the work of staff easier and thus increase the profit of your business.
But how do you find your way around the wide range? In this article, you will learn:
- what types of refrigerators exist and who they are suitable for,
- what parameters to look for when choosing,
- How the refrigerator will affect your costs and revenues,
- and specific examples of suitable models from DasGastro.
1. What to look for when choosing a gastro fridge
Determine what you really need from a refrigerator – before you start choosing, answer a few fundamental questions:
- How much food do you process per day? A small bar is enough with a smaller volume, a restaurant with a daily menu needs capacity for several days.
- What raw materials do you store? Meat requires different conditions than vegetables or ready meals.
- How many times a day will the fridge be opened? The more frequent the manipulation, the greater the emphasis on insulation and the number of doors.
- How much space do you have? Measure the width, depth and space to open the door.
- What is your energy budget? More economical models cost more, but save thousands a year.
2. Key parameters of a professional refrigerator
- Volume and capacity – we recommend +20-30% of the reserve compared to the normal state.
- Material – stainless steel = hygiene, durability, easy cleaning.
- Number of doors – more doors mean less heat loss.
- Temperature range and regulation – necessary for meat and ready meals.
- Energy efficiency – annual energy consumption has a major impact on operating costs.
3. Types of refrigerators and their use in HORECA
- Universal stainless steel refrigerators – for most gastronomic operations.
- Meat refrigerators – specialized models with durable construction and stable temperature.
- Large-capacity cabinets – ideal for hotels, canteens, catering.
- Compact and pedestal models – for smaller spaces or as additional cooling.
4. How the right refrigerator saves money and earns money
- Lower electricity bills thanks to modern compressors and insulation.
- Less waste – ingredients stay fresh longer.
- More efficient work – quick access and good organization of space.
- Higher quality of meals – fresh ingredients = happier customers.
👉 Each of these benefits directly increases the profitability of the operation.
5. Comparison of DasGastro gastro refrigerator models
|
Model |
Properties |
Number of doors |
Ideal use |
Key Advantage |
|
place for hanging meat and crates |
2 |
Butcher, restaurant with meat cuisine |
Specialized in meat, stable cooling |
|
|
610 l |
1 |
Hotels, large restaurants, canteens |
Large capacity, stainless steel design |
|
|
415 l |
1 |
Small and medium-sized restaurants |
A compromise between capacity and dimensions |
|
|
Compact dimensions |
1 |
Bars, small kitchens, supplementary cooling |
Space-saving, easy to operate |
|
|
Spacious, wide |
2 |
Medium and large kitchens |
Two-door solution – energy savings and better organisation |
6. Checklist: Have you made the right choice?
- Measure the available space in the kitchen.
- Calculate the volume + reserve needed.
- Decide if 1 door is enough or if you need more.
- Compare annual energy consumption.
- Check service and availability of spare parts.
- Select a model according to the nature of the operation.
Conclusion
The right refrigerator is not an expense, but an investment in the efficiency and profitability of your operation. A carefully selected model will help you reduce costs, improve kitchen organization and increase customer satisfaction.
👉 Take a look at our range of DasGastro professional gastro refrigerators and choose the model that best suits your needs. Our experts will be happy to help you choose and calculate your savings.