Consider the storage capacity you need based on the volume of food and ingredients you typically handle. Measure the available space in your kitchen and select a fridge that fits without obstructing workflow.

A reach-in fridge is typically smaller and can be placed in a convenient location for easy access. On the other hand, a walk-in fridge is like a separate room that requires more space but provides ample storage capacity for larger restaurants.

Regularly wipe down the interior and exterior with a damp cloth and mild detergent. Keep coils clean and free from dust. Additionally, regularly check and replace door gaskets if worn out.

The FDA recommends keeping your fridge at a temperature of 40°F (4°C) or below to prevent bacteria growth and food spoilage.

While it is best to store raw meat and vegetables separately to prevent cross-contamination, you can use designated areas or containers within the fridge to keep them separate.

Depending on the food type, most perishable items can be safely stored for 3 to 5 days. However, it is always recommended to check the specific storage guidelines for each food item.

Many modern commercial fridges are designed to be energy-efficient, but it is important to look for Energy Star certified models for maximum efficiency and savings on your energy bills.

Yes, you can purchase used commercial fridges, but it is important to carefully inspect and assess their condition, ensuring they meet your requirements and are in good working order.

The price of a commercial fridge can vary based on factors like brand reputation, size, storage capacity, energy efficiency, and additional features. Higher-priced fridges often come with better warranties, improved build quality, and advanced technology.

It is recommended to have a professional install your commercial fridge to ensure it is properly connected, leveled, and functioning correctly. This will help prevent potential issues and ensure safety in your restaurant kitchen.