Refrigeration ensures that food stays fresh and safe to consume, preventing spoilage and the growth of harmful bacteria.

It depends on your restaurant's specific needs, such as storage capacity, kitchen layout, and the types of food you serve. Consulting with a professional can help determine the most suitable option.

The FDA recommends keeping refrigerators at or below 40°F (4°C) and freezers at 0°F (-18°C) to maintain the quality and safety of perishable items.

Regular cleaning is essential to maintain optimal performance and hygiene. It is recommended to clean refrigerators at least once a month or as needed.

Proper airflow ensures that food is evenly cooled and prevents uneven temperature distribution, which can cause spoilage or foodborne illnesses.

It is not advisable to place refrigeration units near heat sources such as ovens or fryers, as it can affect their efficiency and lead to increased energy consumption.

Glass door units provide excellent visibility of stored items, allowing easier inventory management and reducing the frequency of door openings, thus minimizing temperature fluctuations.

Outdoor refrigeration units are available for specific purposes, but they require proper insulation, weatherproofing, and protection from direct sunlight and extreme temperatures to ensure optimal performance.

A reach-in refrigerator is a common type of refrigeration unit that allows easy access to stored items by opening a front door. It is suitable for holding frequently used ingredients.

Opt for energy-efficient models, maintain proper airflow by not overcrowding the unit, keep the door seals intact, regularly clean and defrost the unit, and consider advanced features like LED lighting and adaptive defrost systems.