03 9070 5784
Help & Support
Track My Order
Recently Viewed
Filters
You've viewed 0 of 0 products
Hotels, function centres and central kitchens that prep for several outlets need a long run of chilled storage in one place, and five door commercial fridges hold it in one cabinet. The storage is split into five sections, so only a fifth of it is open to the kitchen at a time.
At this size it is worth comparing a walk-in. A commercial cool room costs more to install but holds far more and staff can walk into it; a cabinet needs no building work and suits a site without the floor space. Smaller kitchens are better served by 4 door commercial fridges.
A cabinet this size is a big-ticket buy. SilverChef Rent-Try-Buy will fund it, with the option to upgrade or hand it back as things change.
These are the top FAQs for 5 Door Commercial Fridges
Five doors or a cool room?
A cool room costs more to install but holds far more, and staff can walk into it with trolleys. A five door cabinet needs no build, no floor panels and no contractor on site.
Compare both in commercial fridges and commercial cool rooms.
What about power and ventilation?
Check the supply requirement and clearance on the product page. Large cabinets shed a lot of heat into the room.
Extraction and airflow are covered in commercial kitchen exhaust hoods.
How is stock organised?
Section by section: proteins, dairy, prepared items. Adjustable shelves and gastronorm containers keep it tidy.
Racking trolleys move trays in and out: racking trolleys.
What frozen storage pairs with it?
Commercial freezers in matching sizes, or a walk-in freezer room where the frozen volume is high.
Rapid chilling before storage is a job for blast chillers.
How long does a cabinet this size take to pull down from warm?
Hours, not minutes, especially when loaded. Run it empty for a full cycle before the first stock goes in, and load in stages so the compressor is not fighting a full warm cabinet.
Fast chilling of cooked food is a separate job for blast chillers.
