Cold Equipment is one of the key investments in any HoReCa business – it directly impacts food safety, product quality and the company’s compliance with sanitary standards. A wide range of professional refrigeration equipment is available on the market for various needs – from a small café refrigerator to a large freezing chamber for a food production company. The right equipment choice and regular maintenance ensure a long service life and consistent productivity.
Types of refrigeration equipment
The BHS catalogue includes the following types of refrigeration equipment:
- Refrigerator – professional refrigerators with one or two doors for intensive use in the kitchen, made of stainless steel.
- Freezers – vertical and horizontal freezers, freezer display cases and chests for long-term freezing of food products.
- Cold Rooms – large-capacity freezing and cooling chambers for food production and wholesale.
- Blast Freezers – rapid freezing equipment that reduces freezing time and preserves product quality.
- Refrigerated Tables – work surfaces with built-in refrigerators for ergonomic kitchen organisation.
- Freezer Tables – compact work tables with built-in freezer sections, suitable for kitchens with limited space.
- Pizza Table – specialised cold work tables with a compartment for toppings, designed for pizza and salad preparation.
- Curing Cabinets – controlled-environment cabinets for meat and cheese curing and ageing.
- Cold Equipment for Ice Cream TEPP-ICE – specialised freezing equipment for ice cream storage and serving.
How to choose refrigeration equipment
When selecting professional refrigeration equipment, several factors must be considered.
Type and size of the business. A small café may manage with one or two refrigerators, whereas a restaurant with an extensive menu or a food production company may require cold rooms and several specialised units.
Temperature requirements. Different products require different temperatures – fresh meat and fish are stored at 0–4 °C, frozen products at -18 °C and below, and ice cream at -20 °C and below. Choose equipment with a suitable temperature range for your assortment.
Space planning. Refrigeration equipment must fit the available space and ventilation requirements. Refrigerated tables and freezer tables are optimal solutions for kitchens with limited space.
Energy consumption. Professional refrigeration equipment operates continuously, so energy efficiency directly impacts operating costs. Higher energy efficiency class equipment saves costs in the long term.
HACCP compliance in refrigeration equipment selection
HACCP food safety standards require precise temperature control and documented records for all refrigeration equipment — from refrigerators to freezing chambers. Food safety authorities conduct inspections in HoReCa businesses to verify that refrigeration equipment maintains the temperatures specified in regulations and that temperature log documentation is available. Professional equipment with digital temperature control and recording functions simplifies compliance with these requirements and reduces the risk of non-conformities. The refrigeration equipment available in the BHS range is designed for HACCP environments and includes features that facilitate daily food safety monitoring.
Energy management of refrigeration equipment
Professional refrigeration equipment operates continuously around the clock, so energy efficiency directly impacts the daily operating costs of a HoReCa business. Higher energy class equipment pays off in the long term with lower electricity consumption — even if the initial purchase price is higher. For restaurants and hotels with a large refrigeration equipment fleet, this is a significant area for cost optimisation. An additional factor is regular maintenance: cleaning condensers, checking seals and calibrating temperature sensors significantly reduce extra energy consumption in equipment that operates with worn components or insufficient ventilation.
Frequently asked questions
What refrigeration equipment is necessary for a restaurant?
A typical restaurant requires at least one professional refrigerator and freezer, as well as a refrigerated table or pizza table in the kitchen. Larger businesses may also need cold rooms and blast freezers. BHS consultants can help select the optimal equipment set based on the size and assortment of the business.
What is the difference between a refrigerator and a cold room?
A refrigerator is a compact unit with a fixed size and capacity – suitable for daily product storage in the kitchen. A Cold Room is a large-capacity solution that is custom-designed to fit the space and needs of the business, typically starting from several cubic metres.
How often should refrigeration equipment be maintained?
For professional refrigeration equipment, preventive maintenance is recommended at least once a year – including condenser cleaning, seal inspection and temperature sensor calibration. In intensive use conditions, maintenance should be performed more frequently. BHS offers long-term maintenance contracts with regular inspections across the country, covering condenser cleaning, seal checks and safety inspections.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
