Opening a new kitchen or renovating an old one? Cold storage is one thing worth getting right the first time. It is what keeps your ingredients safe every day, and it is hard and costly to change later.
The cold-storage checklist
- Size it to your menu and volume. Work out what you actually hold across a busy week, then add headroom. Too small and you overload it; too big wastes power and space.
- Chiller, freezer, or combo? Match the unit to what you store. Where floor space is tight, a display fridge-freezer gives you both in one footprint.
- Glass or solid door. Glass display doors sell drinks and grab-and-go items; solid doors suit back-of-house bulk storage.
- Placement. Keep the fridge away from ovens, hobs and direct sun. Heat next to it makes it work far harder.
- Ventilation clearance. Leave the recommended gap around the unit so it can shed heat. Boxed in tight, it struggles.
- Power supply. Confirm you have a suitable, ideally dedicated, socket and the right circuit. Check this before delivery day.
- Access. Measure doorways, corridors and lifts so the unit can actually get in.
Plan for where you are going
Most F&B businesses grow. Sizing only for today often means buying again in a year. A little headroom now is cheaper than a second fridge later.
Buy for the lease
Whatever you choose, choose a unit built to outlast your lease, a commercial-grade fridge with a real 3-stage TOROL inverter technology, proper insulation and a solid warranty. Fitting out is the right moment to buy once and buy well.
Fitting out a new space?
Tell us your menu and floor plan, we will help you size the right TOROL cold storage from the start.