The distinction between commercial and domestic/private facilities is not arbitrary. While the domestic fridge, for example, might have a cheaper purchase price it is really not suitable for commercial food outlets, and ends up costing more in the long term.
Residential fridges tend to have lower power compressors and less insulation. This issue is affected by energy efficient ratings that didn’t exist a generation ago; manufacturers are concerned with lower power motors and different insulation techniques. Commercial freezers and fridges prioritise consistent operation and consistent temperature control, even as the fridge is constantly being accessed. Residential fridges will not stay constantly cold if continually opened.
Domestic fridges also tend to have storage in the door, which is not as cold as the internal body of the fridge. This can lead to a shorter shelf life for food stored there, and possible food wastage. Milk is a particular issue here.
Commercial freezers and fridges have coved corners and other design features that make for easier, faster cleaning. Time spent cleaning is a financial consideration for a business. The commercial-grade materials of commercial fridges that resist bacteria and prove more durable also contribute to more efficient business operations; there is less down time for cleaning and maintenance.
Some domestic freezers are frost free, which means they partially thaw on a regular (nightly) basis. This is a potential disaster for commercial applications as the food’s shelf life is reduced.
Most notably, commercial fridges provide more internal storage space given the same external dimensions. Floor space costs money in commercial applications. If you are storing less, or have to take up more floor space to store the same amount, you are losing money in the process.
Commercial freezers and fridges will always meet or exceed health code requirements.
Water filters are necessary for commercial applications, especially if the local supply gives hard water. Poorly filtered hard water will cause corrosion and scale build up over time. It is difficult to enforce a water filtering policy with staff, so it is far better to filter all water with an undersink filter. This way all the water is purified before it is used. Regular replacement of filters is a priority as commercial sites tend to use a considerable amount of water. A filter that indicates when its active life is over is a considerable advantage here.
Fridges are prone to scale build-up if poor water supplies are used. The LG fridge filter is recommended to prevent this problem.
