Freezers are an essential component of any professional kitchen and HoReCa business equipment in restaurants, hotels, cafés, canteens and food production companies. Professional freezers ensure long-term and safe storage of food products under intensive use, maintaining a stable temperature and complying with HACCP food safety standards. BHS offers a wide range of freezers – from compact Vertical Freezers to large Horizontal Chest Freezers and freezer display cases with glass doors.
All freezers offered by BHS are made from food-grade stainless steel with digital temperature control and automatic defrost function. From the experts at BHS, you can receive advice on choosing the most suitable freezer, taking into account your business needs, space and workload.
Freezers are critical equipment in every HoReCa business – the right freezing equipment guarantees food safety, reduces product losses and ensures compliance with HACCP sanitary requirements. A variety of freezer categories are available on the market – vertical, horizontal, countertop and blast freezers – each designed for specific tasks in a professional kitchen. When choosing a freezer, consider the business capacity, the products to be stored, available space and planned workload.
Types of freezers in the BHS catalogue
BHS offers freezers for various professional kitchen tasks.
- Horizontal Chest Freezers – large-capacity freezing chests, suitable for storing products in bulk. Ideal for food production companies and warehouses.
- Freezer Display Case – freezers with glass doors for displaying and storing products simultaneously. Widely used in bars, cafés and retail spaces.
- MINI Freezer Display Case – compact display freezers for limited spaces or additional display needs.
- Vertical Freezers – classic upright freezers with one or two doors, designed for intensive use in professional kitchens.
- Freezer Chest Showcase – horizontal freezers with a glass lid, suitable for displaying and selling ice cream and frozen products.
- Freezer Shelves and Baskets – accessories for easy product organisation inside the freezer.
How to choose a freezer
Choosing the right freezer is an important decision that affects both food safety and the daily efficiency of your business.
Capacity and dimensions. Assess the volume of products to be frozen and the space dimensions. Vertical freezers take up less floor space, while horizontal chests offer easier access to products from the top.
Temperature range. Different products require different temperatures – meat and fish usually need -18 °C and below, while ice cream requires up to -25 °C. Ensure the equipment provides the necessary range.
Energy efficiency. Professional freezers operate continuously, so energy efficiency directly impacts daily operating costs. Choose equipment with a high energy efficiency class.
Material and hygiene. In a professional kitchen, the freezer must be made from food-safe stainless steel both inside and out – this makes cleaning easier and ensures compliance with sanitary standards.
Number and arrangement of doors. Double-door freezers allow better organisation of product storage and reduce temperature fluctuations in case of frequent door openings.
Freezer placement and ventilation requirements
Proper placement of professional freezers in the kitchen is just as important as choosing the equipment itself. The condenser requires sufficient ventilation space – usually at least 10–15 cm clearance from the wall or adjacent equipment to ensure free air circulation. If ventilation is insufficient, the compressor works under increased load, which accelerates wear and increases energy consumption.
Planning freezer capacity for seasonal workloads
For cafés and restaurants with seasonal customer flows, planning freezer capacity is especially important. During the summer season, increased food stock may not fit in one freezer, while in winter it operates partially empty, affecting compressor efficiency and increasing energy consumption to maintain an empty chamber. This approach allows flexible adjustment of storage capacity without additional investment in permanent equipment.
Frequently asked questions
What temperature is required for a professional freezer?
Professional freezers typically maintain a temperature from -10 °C to -25 °C. For meat and fish, -18 °C or lower is recommended, while for ice cream, -20 °C to -25 °C. Specific requirements depend on the type of products stored and the business’s HACCP plan.
What is the difference between vertical and horizontal freezers?
Vertical freezers take up less floor space and offer convenient access to products via shelves. Horizontal Chest Freezers are suitable for large-volume storage but require more space. The choice depends on the available space and the nature of the products to be stored.
How to ensure a long service life for a freezer?
Regular preventive maintenance – cleaning the condenser, checking seals and calibrating temperature sensors – significantly extends the freezer’s service life. The BHS service department offers long-term maintenance contracts with scheduled inspections.
Do professional freezers comply with HACCP requirements?
Professional freezers are designed to meet HACCP food safety standards – they maintain a constant temperature, are made from food-safe materials and are equipped with digital temperature recording. It is advisable to confirm the specific equipment’s compliance with your HACCP plan with the supplier.
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.