A walk in cooler is an integral part of the refrigeration system in a restaurant. It keeps food cold and prevents condensation and pooling water from forming. The design of the walk in freezer varies as per its purpose and location, but all walk-ins follow a few basic principles to ensure optimal operational efficiency and energy consumption.

When choosing a walk-in cooler in freezer, the size and type of refrigeration system are two important factors to consider. Ideally, the floor of your walk in refrigerator should be insulated to reduce yearly energy costs. Many operators purchase a prefabricated walk in refrigerator to avoid the expense and time needed for custom installation. Prefabricated walk in refrigerators are also easy to move and expand as your business grows.

Chill Your Way to Success: The Versatility and Advantages of Walk-In Coolers

There are two main types of insulation used in walk in freezers and coolers. Extruded polystyrene (XPS) and foamed-in-place polyurethane are both constructed from gas-filled cellular plastic. Both options offer distinct advantages, and the one you choose will depend on your facility’s needs and budget.

It is critical to regularly clean the walls, ceilings and floors of your walk-in refrigerator. If left unclean, these surfaces can become contaminated with bacteria. In addition, door gaskets should be inspected regularly to make sure they seal properly. A poor seal could allow too much moisture to enter the unit, freeze the evaporator coil or flood the drain pan or floor. Keeping these components in good working condition will prevent expensive breakdowns and increase the life of your walk in refrigerator.