How to choose a commercial cold room

Cold rooms are walk-in fridges and freezers used by professional kitchens. They require professional installation and are typically used for foods like meat, dairy, vegetables and fish.

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There are many advantages compared to traditional upright or chest fridge/freezers and are therefore a worthwhile investment for any business selling or serving food, but choosing the right one for your business is essential.

Fridge or freezer?

Options to consider when purchasing commercial cold rooms are whether you need a fridge, freezer or both. This will depend on the type of business you have and the quantities of produce being stored.

Remote or integral?

Another consideration is whether to go for a remote or integral cold room. A remote cold room transfers hot air away via ducting, so takes longer to install and requires local authority approval. An integral cold room has the controls built in. Companies such as have a wide selection to choose from.

Restaurants and eateries are constantly looking for new ways to attract customers and the rise in food halls is seen as one way to encourage diners by offering a selection of food choices all under one roof.

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What kind of storage you want inside the cold room will depend on various things including how accessible your stock needs to be and what types of foods require storing. Having food off the floor is essential for hygiene reasons, so shelving is essential. PVC plastic and anodised aluminium shelving are the most common types. A cold room is a harsh environment, so shelving needs to be strong and resistant to corrosion.


Before making your final decision, consider the temperature your cold room requires to operate. Standard cold rooms can operate in temperatures up to 32°C, so if you require your cold room to work in higher temperatures, you may need to invest in a more powerful product.


Another key point to consider is the available security options, due to the large quantities of valuable produce being stored.

The main selling point of a cold room is its capacity to store significantly more than any other single unit and the option to have it installed outside, if space is at a premium.

Storing and organising stock and produce is much easier with a cold room, making stock rotation easier and providing convenience for busy staff.

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