Opening a new stall or renovating an old one? Cold storage is one thing worth getting right the first time — 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 combo 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 inverter compressor, 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.