Guide to Choosing a Commercial Range

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The commercial range is an absolutely essential component of most commercial kitchens. You can use it to boil, steam, fry, sauté, sizzle, sear and much more. It’s your go-to tool for sauces, pastas, vegetables, and even meats. In some restaurants, it’s more important than the broiler. That’s why it’s necessary to choose the correct range for your kitchen. There are a few things you are going to need to know, and this guide will help you work it out.

Types of Commercial Ranges

You have a lot of options when it comes to commercial ranges. Which you choose will depend on the type of cooking you are doing in your restaurant, where the range will be on your line and what type of cookware you will use on that range. There are two basic types that you find in most restaurants.

Restaurant Ranges

Restaurant commercial ranges are very common in the food industry. You will see them in diners, cafes, restaurants and caterers. They work well on lines with limited space, as they are compact but do their job well. They are recommended for commercial environments where they will produce 250 meals or less per day.

Restaurant ranges are stand-alone pieces of equipment with rear gas connection and a variety of sizes. They are suitable for most commercial kitchens. Only the very busiest kitchens need something more durable. That’s good because they are not as expensive as their larger, more adaptable counterparts.

Heavy Duty Commercial Ranges

Heavy duty ranges are best for kitchens that are pumping out more than 250 meals per day. They are made with thicker metal, more welds and higher BTU output. Because of this, they are more expensive. However, you can customize your kitchen more with a heavy duty range, because you can bank them together with other appliances. That is why you will find the gas connections on the front or side of heavy duty ranges.

Wok Commercial Ranges

Asian restaurants really benefit from having a wok range. These specialty commercial ranges are designed to accommodate the round bottom of woks. They also put off more BTUs so that the pan heats up sufficiently for stir-fry cooking. While they are not completely necessary, food cooked in a wok will heat much more evenly with the proper equipment.

Stock Pot Commercial Ranges

A stock pot range is an unusual piece of equipment. In most restaurants, cooks must lift heavy pots of liquid up onto high ranges. In some cases, it causes spillage and burns. The stock pot range is situated lower to the floor so cooks do not have to lift heavy pots. If your kitchen does a lot of soups or stocks, you may want to consider putting one of these in your restaurant.

Size Considerations for Commercial Ranges

Several factors are going to dictate the size of your commercial range. Firstly, you have to consider the size of your kitchen. If it does not fit, it will not work. Secondly, you will have to consider how much range you actually need. You don’t want too many burners taking up space. You definitely don’t want too few or your cooks will be behind all the time.

Range widths vary from 12″ to 72″ with the most common widths being 36″, 48″ and 60″. Measure the space you have on the floor for the range. Do not forget to also measure the hood fans above your range. The most common regulation for hoods over ranges is at least 6″ on either side past the width of the range. Therefore, if you have a 12″ range, you will need a 24″ hood. Always check what the local safety codes are in your town.

What is going to be on your menu? Are you serving mostly grilled meats? Do you do breakfast only? Are you cooking up a lot of sauces and pasta dishes? If your menu is mostly broiled, you may only need a burner or two for sauces. If you’re doing just breakfast, you may not need a range at all. A griddle could better suit your operation, though most restaurants need at least one or two burners. If you are doing a lot of pastas and sauces, you’re definitely going to need more range than a breakfast restaurant. Consider all of this before committing to a commercial range.

Top Configuration

There isn’t much flexibility in regard to the top of a range. Still, there are a few options, each with strengths and weaknesses.


The most common range configuration is the open gas burner. These have open flame beneath a metal grid where you place your pots and pans. A hot top has a smooth surface that makes gliding heavy pots around easier. It’s less popular for sauté. Finally, there is the French top or tubular electric top. These are fairly uncommon in commercial settings.

Griddle Tops

Griddle tops are completely smooth and heat up evenly all over. They are perfect for breakfast. They also come in handy for grilled sandwiches, vegetables, kabobs and much more. You can have a stand alone griddle top in many sizes or you can opt for a combination. A combination has burners and a griddle top. This way, one piece of equipment does double the work.

Accessories and Add-Ons for Commercial Ranges

Accessories and add-ons really let you customize your commercial range to your kitchen’s needs. Some let you free up space on your range. Others utilize the space around the range in clever ways, so you are not wasting any room in your kitchen. Virtually all commercial kitchens combine their equipment like this for efficiency and ease of use.

Oven Base

Placing an oven underneath your commercial range is a big space saver. You can cut the floor space needed for these two essential items in half by combining them. A base beneath the range is perfect for cooking baked potatoes, seafood, breadsticks and meats without having to move to another station or go out back. The heat isn’t as even as a dedicated convection oven, so don’t plan on baking cakes in it, but an oven base is fine for baked potatoes and those small items you cook to order.


Salamanders are fairly common in modern restaurants. They are open infrared ovens that look a bit like toaster ovens. You can slide open-face sandwiches, meats and even small pizzas into them. They come in handy for finishing up steaks, melting cheese and keeping sizzle plates sizzling. Place them above your commercial range so cooks have easy access.

Cheese Melters

You will often hear cheese melters called salamanders, but they are slightly different. They use tube elements and are less aggressively hot. You can melt cheese, as their name suggest, or hold food in them. They are not ideal for cooking meats or veggies. If you need something for that, opt for a salamander. It isn’t great for holding food because it will overcook it, but it puts off enough heat for cooking.

Griddle Broilers

Griddle broilers are space-saving broilers tucked away under raised griddles. You can use them like salamanders or cheese melters. They’re great for stations that need to melt cheese before plating. The main difference between a griddle broiler and a salamander is placement. Griddle broilers tend to be low. Salamanders and cheese melters are usually mounted on the wall.


Casters are small swiveling wheels that go on the bottom of your range. They allow you to roll the range around when you need to clean behind and beneath your equipment. They also lock into place for safety. You will save your employees a lot of effort with this simple add-on. Without them, it takes several people to move a big range. Your kitchen will be cleaner when staff can get around equipment easier.

Caster Ramps

Caster ramps are a good tool for ensuring your range goes back exactly where it was after you move it. This will keep your hoods aligned with your range properly so you don’t have any problems with local regulations. If you move your equipment often or it doesn’t fit snugly between other pieces of equipment, caster ramps can help.

Storage Base

A storage base gives you more room for pots, pans and sheet trays. It keeps them tucked out of the way and easily accessible. You can also use it for dish buckets on busy nights. Cooks can place their dirty dishes in buckets under the range and out of the way.

Electronic Burner Ignition

Electronic ignitions eliminate the need for a pilot light, though they are more costly in the initial purchase. Replacement is also costly. Consider your purchase budget before opting for electronic ignition. While it will save a small amount on your energy bill in the long haul, it may not be feasible in the beginning.

Additional Lengths of Hose

Gas hose can give you a lot more leeway when you place your range in your kitchen. It will let you move the range more freely and put it farther away from gas sources. Hoses with quick disconnect keep things simple.

Using this guide, equipping your kitchen with the right range should be as easy as taking a few measurements and looking at your menu. The food will dictate your needs and the needs of your cooks. If in doubt, ask them what type of range they think would work best for your restaurant’s needs. They will know what works best.

All Hail Commercial Dishwashers, Automated Heroes of the Restaurant Kitchen

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Choosing the Right Tool for the Job

In a typical restaurant kitchen, dishwashing is damp, dirty, and physically demanding work. Without clean dishes being returned to the line as regularly as soiled ones are bussed in from tables, restaurants would find themselves living in the weeds. As a restaurant’s business expands, the need for quickly sanitized dishes and cutlery has increased the demand for commercial dishwashers as part of the standard outfit for a high-yield restaurant kitchen setup. When taking on the cost and responsibility of a major equipment purchase, the efficiency of the equipment is the primary consideration. Efficiency is dictated by the needs of the business versus the capability of the equipment to meet those needs.

width: 180px; Fagor Commercial Undercounter High Temperature Dishwasher Glasswasher Co-502W: 300px;The purchase of a commercial dishwasher is one of the most serious equipment purchases a restaurant owner will make while outfitting their kitchen. With a number of options and amenities available, knowing exactly what your kitchen needs is the first step to making a purchase that suits your business over time. After all, who goes into these purchases knowing the difference between “low temp/high temp” (and which option is best suited for their restaurant’s needs?) What does “chemical sanitation” actually mean? Is a conveyor system right for my business, or should I be looking at undercounter washers instead? What’s the difference between glasswashers and dishtables, and are these things that I will regret not knowing after I’ve made my purchase? Luckily, you won’t have to go into this decision by yourself—we’ve compiled and distilled the key features of commercial grade kitchen dishwashers for you, so you can make an informed decision that you’ll feel confident is the right fit for the needs of your restaurant. After all, the restaurant dishwasher you choose should be every bit as unique as the kitchen whose needs it serves.

Self-Questionnaire for Equipment Purchases

When making a purchase of restaurant equipment, it’s crucial to make an informed decision. Before delving into the specifics of what kinds of restaurant dishwashers to buy, it’s critical to do a “self-audit” of the restaurant and its specific needs to understand what options will best serve the restaurant over time. Though some of the self-questionnaire items may seem self-explanatory, this list will help you to clarify what kind of kitchen dishwashers will be right for your business, ensuring you’re not overpaying for options your business doesn’t need, and making certain that the key needs of your kitchen will be served by your purchase. Before you begin shopping, ask yourself and your kitchen staff the following questions, so you can refine your search for the right commercial dishwashers:

What kind of restaurant is being served?
Fine dining, casual dining, catering, and bar kitchens all have different needs in terms of type of dishes, cutlery, utensils, etc. being washed, and the rate at which these items will need to be cleaned. If you know the needs of your business before you begin shopping, you’re more likely to focus on the equipment that’s best suited for you.

What are you washing, and how much washing will your business require on an hourly basis?
If you know what a typical hour in both the kitchen and dining room look like, you can estimate the hourly demands of your restaurant dishwashers. After all, there’s no need to spend more money on high-yield commercial dishwashers if your business only has a moderate need—likewise, you don’t want to overtax the machinery of smaller-yield kitchen dishwashers and have to purchase another before its necessary.

How much space is available for a commercial dishwasher?
Let the area dictate the equipment, not the other way around.

What kind of sanitation is required?
Know before you buy whether your kitchen’s dish pit will be pre-rinsing dishes before sending them through the machine, or if you’ll be looking for a unit with a food disposal included as part of the standard amenities.

What kind of accessories do you want, and what features does the kitchen absolutely need?
In a purchase as significant as a commercial dishwasher, there are lots of “bells and whistles” available, and often, many of them are included standard. Not everything costs extra in purchases of this magnitude, so in addition to having a list of what your kitchen needs, you will also want to create a “wish list”, and see how many of your needs and wants can be paired up into a singular unit that not only addresses the kitchen’s needs but includes amenities that will make your dish pit run smoother and with less stress on your kitchen staff.

What is my budget?
As with any large-scale purchase, know your ideal price as well as your upper end price before you begin shopping. Sometimes, it’s worth your while to spring for a more luxurious unit, especially if you expect the unit to serve your kitchen for years to come. While you should have an idea of the ballpark price you’d like to spend, make sure you take into account a “high ball” number too. There’s a saying that’s as true of equipment purchases as it is of most large-scale buys: A good dishwasher’s not cheap, and a cheap dishwasher’s not good. The commercial dishwasher is one of the biggest equipment purchases your kitchen is likely to undertake—make sure you budget enough to avoid “buyer’s remorse” from cut corners.

How Hot Do You Want Your Commercial Dishwasher To Be?

Kold-Draft MODEL #GT361ACOnce you’ve completed the self-questionnaire, you’ll have a good idea of the type of unit you’re looking for before you begin browsing the myriad of options available in the world of restaurant dishwashers. Knowing the needs of your business is the first step to saving yourself time, frustration and money. One of the principal considerations in your purchase is the method of sanitation required for your kitchen: will your business choose high temperature sanitation or the low temperature method (chemical sanitation)? In a high temp dishwasher, a 180 degree (Fahrenheit) hot water rinse sanitizes the dishes. Many restaurant kitchens prefer this option, because the high temperature rinse eliminates the need to use sanitizing chemicals, thus eliminating any residual chemical odor, or chemical damage to fine glassware. Grease and other residues soften and liquefy at the higher heat, so cleaning if more efficient in a high-temp system. Once the rise cycle of a high temp unit is completed, dishes dry quicker as the door of the unit is opened and the heated water evaporates, meaning the time from wash to line is more expedient than in other systems. As an added bonus, high temp systems are also economical because there’s no need to purchase additional chemical sanitizers to use with the units. There are, however, a few significant drawbacks to the high temp dishwasher that should be noted as you weigh your options: the installation process utilizes a specific electrical circuit (208v/240v) and plumbing requirements. If your kitchen’s dish pit isn’t already equipped with the correct electrical/plumbing requirements, the installation of a high temp dishwasher is far more involved, and will be an additional cost that will need to be factored into your budget. Finally, many city codes require a Type-II hood over any steam or heat producing unit to ensure that condensation doesn’t drip over food prep areas, another “hidden cost” of high temp dishwasher units. Lower temp dishwasher units rely on chemical sanitization, rather than heat. For bars and fine dining establishments who use fine glassware, this is often the preferred choice, as it avoids hot glassware and unwanted steam. The drawbacks of low heat units can include stains and stubborn residues that don’t soften as much as they would under higher heats. Likewise, there can often be a lingering smell or taste associated with chemicals in lower temp machines. The long-term cost of lower temp units includes the ongoing expenditure of sanitizing chemicals, so include an estimate for that cost in your budgeting.

Size & Space Considerations

Once you’ve broken your decision down into high temp versus low temp, you’ll want to take a look at the four main types that you’ll have to choose from, and which of these types in available in the heat specification of your preference: Countertops, undercounters, doors and conveyors.

Countertop units are the ideal choice for kitchens with limited space: think espresso bars, food courts, mobile food trucks, office kitchens, or even schools and daycare centers. The primary drawback of a countertop unit is the capacity limitations—these units are only built to handle about 20 racks (120 average dishes) per hour.

Undercounter units are comparable to home dishwashers, in terms of both size and capacity. On average, their yield is 30 racks (20 x 20 inches), or roughly 750 dishes per hour. Glasswashers are a specific type of undercounter unit, as the name implies, specifically for washing glassware. These are the ideal choice for bars, as the units are gentler on glassware, and often include a built-in drainboard.

Door-type dishwashers are typified by their tall “lift up/pull down” doors that allow for ease of sliding racks in and out. The doors also allow the added convenience of washing larger sized items, such as trays or other serving equipment. This type is often connected to dishtables, forming streamlined assembly line action of pre-rinse, wash, and dry. This is the ideal choice for many restaurants, capable of 65 racks per hour, or an average of 1625 dishes. Pot and pan washers are a subset of door type units which feature extra clearance to accommodate sheet pans, mixing bowls, or other large items. These type of door units also typically include increased power for heavy wash items.

Conveyor units are the standard of industrial kitchens or cafeterias—these units are equipped to handle over 200 racks per hour, or 5400 dishes.

The Bells & Whistles: Amenities

After deciding on a temperature requirement and washer type, the added features are your last consideration in your purchase. Many of these come standard, so familiarizing yourself with the features that best suit your dish pit will help narrow down your choice. Pre-rinse units make cleaning easier, because leftover food can be sprayed away into the food waste disposer. A food waste disposer can be cone mounted within a dishtable, or mounted into the sink, and grinds food particles fine enough to be washed down the drain without clogging it, thus saving on plumbing expenditures. A built-in final rinse booster for hot water machines come in 40 degree or 70 degree specifications (depending on the kitchen’s needs) that raise incoming water to 180 degrees. External final rinse boosters are available in units without a built in booster, or when available water temperature is lower than 140 degrees. Extended hood dishwashers and extra high wash tanks are particularly useful for kitchens which use tall trays, large dishes, or oversized pots—these add up to 6 inches to the tank height, so allow for the added dimensions in your space requirements. The extended hood will also decrease the amount of steam coming out of the unit, preventing moisture damage to the kitchen over time. Dish racks are a required accessory for most units, and come in 3 basic varieties: plate racks, peg racks (for glassware and mugs), and flat racks, for cutlery, utensils, or other large items. Standard racks are generally 20″W x 20″D.

See see our commercial dishwashers at our store.

Commercial Ice Machine In Monroe

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The Restaurant Storeitv ice machine maker 30 inch ice storage bin 510lbs model s500Monroe and the Twin Cities area offer an easy-going quality of life. And whether going to Biedenharn Museum & Gardens, Black Bayou Lake National Wildlife Refuge or Chennault Aviation & Military Museum of Louisiana, northeast Louisianans need a lot of ice. Restaurants, churches and businesses benefit from having a dependable commercial ice machine. Ice & Refrigeration Systems helps you find and lease or purchase the perfect ice machine for your business or organization.

How to determine which commercial ice machine you need

Start with making a few decisions:

  1. How much ice you need per day – A daily amount can be adjusted with an increase in volume for special events. See the e-book below for a serving chart for pounds/person depending on type of business.
  2. How you’ll use the ice – From small flakes (flaker ice machines) to large cubes (ice machines that produce large cubes), you can get the ice you need to store food, serve fountain drinks or pour cocktails. Shapes and types of ice melt at different rates and can affect the taste of beverages.
  3. Where you’ll put a commercial ice machine – Based on space limitations, you can choose stand alone, under counter or countertop. And, amount of energy used often relates to location. We can talk with you about getting your best energy efficiency.
  4. How much staff assistance you have for maintenance – Some machines require more attention than others for water filtration and cleaning. Be sure to take maintenance into consideration to extend the life of your ice machine.
  5. What personal preferences affect your lease or purchase – Think about features that are important to you, or things that you want to avoid.

When you work with Ice & Refrigeration Systems, you get an un-biased approach because we have experience working with many manufacturers. We’ll take your list of criteria and recommend a choice of machines that fit your needs for cleaning, maintenance, energy and water efficiency.

What you can expect from Ice & Refrigeration Systems

  • You’ll get professional recommendations on the best machine for your size and type of business or organization.
  • You can ask for references to learn about our reputation for attention to detail and follow-through.
  • You’ll get a timely, extremely price competitive quote tailored to your need.
  • You’ll have free delivery of your commercial ice machine, whether you lease or purchase.

Our Glass Door Freezers start at $56.00/month and Reach-In Coolers start at $39.00/month. Or, you can purchase a machine with a variety of finance offers.

Let Ice & Refrigeration Systems be your source for a quality ice machine that fits your budget.

Monroe Commercial Ice Machines

Charlotte Restaurant Supply

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Charlotte Restaurant Supply: Even restaurants that practice regular maintenance caring for commercial kitchen equipment must have a list of assets that will need upgrading or replacing. The list may have large items, including an ice machine, commercial refrigerator, food prep table or furniture, or small items such as pans, bar supplies or a catering cart. A restaurant supply store features wholesale pricing on appliances serving the needs of North Carolina. One way to shop for a good price on commercial kitchen products is to watch for a sale mandated by a court order for a distribution of property in an establishment closing. Businesses close for many reasons, such as a separation of ownership. In such a case, the state laws may require a legal division of assets so that both parties receive an equitable portion.

When you locate a liquidation sale, you will probably have an opportunity for views prior to time of purchase. You may also be able to review information about the products prior to the event. Some of our customers are able to make purchases when there is a divide of assets. However, you need an additional resource that can provide services based on knowledge of the food industry for your Charlotte restaurant supply needs. For example, if you are considering Energy Star® rated equipment (typically ice machines, commercial refrigerators and dishwashers), Ice & Refrigeration Systems can help you determine the savings and feasibility of the purchase based on your kitchen configuration and projections. For example, if you want to enlarge your kitchen to handle more cooking, you’ll need a place that understands the range from designer to basic equipment so that you don’t get inaccurate information.

Here Are Things To Consider When Purchasing Restaurant Supplies

  • Walk-In Refrigerators maximize space and provide additional storage. You can even place the refrigerator outside of your restaurant. Another way to increase storage is to configure shelving to make the most of your cubic foot space. Depending on how you use your refrigerator, pan slides may be an excellent option to consider.
  • Undercounters & Worktops are excellent for storing frequently used items. Used as a secondary refrigerator, the undercounter unit can be conveniently placed for employee usage. And energy is saved by reducing the constant in-and-out on one large unit.
  • Glass Door Coolers provide storage and display at the same time. They can often be strategically placed to provide opportunities for add-on sales per head.
  • Cold Serving Units also provide an opportunity for customers to self-select items. You can use them to showcase a variety of cold products at the same time, from food to beverages.
  • Bar Refrigerators, such as the three-glass door back bar refrigerator, make bar tenders more efficient with greater ability to serve customers quickly.

Charlotte Restaurant Supply Store

Ice & Refrigeration Systems is a national distributor of restaurant supply items, and we work with all the major manufacturers of commercial restaurant equipment supplies. We offer friendly service and go the extra mile to save money for customers. We’re known as a restaurant supply restaurant store across the states. From family-owned restaurants to corporate purchasers of commercial supplies, Ice & Refrigeration Systems makes it easy for you to open an account and do business with us. Because restaurants are competitive, we want you to know that we have a privacy policy about how we handle our customers companies. During your search, we’ll help you run the numbers to choose between a sale and a lease. Our goal is to earn ‘stars’ in your opinion of our service with expert advice based on experience. Contact us via email or call 817-888-3056. You can also check out our you tube channel and view a video about our restaurant supply company.


 Charlotte Restaurant Supply

Selecting A Quality Commercial Ice Machine

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When researching commercial ice machines, it may become a decision that you’ll live with for up to 10 or more years. So, when you consider which one is best for your business or organization, be sure to compare the fine print.

Air-cooled Commercial Ice Machines

Air-cooled ice makers have a fan on the inside that takes air and blows it across the condenser. In essence, the ambient air, or surrounding air around the ice maker, cools the ice maker. Hot air blows out the other side of the condenser, so heat is pulled away from the machine. To understand the capacity of an air-cooled ice maker, know that ice pounds per hour are measured in a 70 degree room, compared to a more typical 85 degree kitchen. So, if your kitchen area is 85 degrees, you’ll get about 85% of the stated production capacity. Despite the heat emission, air-cooled are the most popular ice makers.

Liquid-cooled commercial ice machines

Liquid-cooled are best when the ice maker is located in a warm temperature area, such as over 90 degrees. To cool the ice, a stream of water goes over the refrigerant and extracts out the heat. The downside of a liquid-cooled machine is that your water bills will inevitably increase. These machines are not recommended for high-drought areas.

Remote-cooled commercial ice machines

A remote-cooled ice machine puts a condenser on the roof of your building. Advantages of remote-cooled are that hot air doesn’t blow into the kitchen (like an air-cooled machine), and the machine doesn’t require extra water (like liquid-cooled). Remote-cooled ice makers will need electricity to the roof, and you need to purchase an additional condenser, so installation costs increase. Remote-cooled ice makers are especially good when you have a need for a large quantity of ice.


Below is our list of considerations when reviewing commercial ice machines:

  • Warranty – Kold-Draft offers a generous five-year warranty on parts and labor for all of their commercial ice machines, ice bins, ice crushers and ice dispensers.
  • Water-filter – Sometimes adding a water filter will extend the warranty on parts such as an evaporator.
  • Energy-efficiency – Compare the energy efficiency of various machines to help you make a decision that has impact beyond the cost of the ice maker itself.
  • Water-level controls – Find out how the ice is harvested to compare water needs that can make a significant difference in your water bill.
  • Manufacturer support – Some manufacturers offer online training – a benefit that is helpful when you have turnover of personnel that are responsible for the ice machine.
  • Ice storage – Balancing peak demands with everyday needs can be challenging. You need the ice, but don’t want a larger machine than is feasible for your business. Consider calculating one or more ice storage bins to handle high-volume times.
  • Finance options – Consider term of financing, interest rate, and depreciation for taxes. Remember that a purchase in 2012 is likely to qualify for a 50% deduction due to the Tax Relief, Unemployment Insurance Reauthorization, and Job Creation Act of 2010.
  • Tax advantages for purchasing a new commercial ice machine –For ice makers purchased in 2012, the IRS will approve a 50% depreciation bonus, compared to the typical seven-year depreciation schedule. Ice makers must be new and used in your business for a year or more to qualify.
  • Maintenance and repair bills – Take a look at your history with your current ice maker. How long have you had it? How much do you spend on maintenance and repair each year? Does the repair time equate to downtime and unhappy customers or employees? And, the cost of replacing some parts may make it more advantageous to get a new machine.
  • Menu items or preferences that require ice – Make sure that your commercial ice maker keeps up the volume required by changing customer desires. When estimating number of pounds of ice needed per person, the quantity may be greater than you think. Look at a chart to determine the amount you currently need. You may also want to think about adding ice storage or ice bins.

Never forget that ‘the devil is in the details’ – and that holds true for selecting an ice machine. You will have many choices. Even narrowing the decision field with type of ice or volume needed will leave you with many options of manufacturers. Taking a hard look at the details that seem less significant can result in worthwhile savings over the life of  all your commercial ice machines.

Ice & Refrigeration Systems is an experienced and knowledgeable resource for choosing the commercial ice maker to fit the needs of your restaurant, church or office. For more information, call us at 817-888-3056.

Commercial Freezer For Sale: Houston Restaurants

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Commercial Freezer For Sale In Houston: Are you in the market for a commercial freezer for sale? You have several options when it comes to getting the best commercial freezer for your Houston restaurant. Your first consideration is the size of your kitchen and available locations for your freezer. then, each type of freezer has its own advantages regarding current specs that will also meet future growth needs. Here is a brief description of each type of commercial freezer for sale:

  • Walk-in freezer – For larger restaurants, a walk-in commercial freezer offers the greatest flexibility, as well as storage capacity. There are typically two compartments. The inner compartment may be used for meats that require hard freezing. Inner compartments are typically large enough to house a side of beef and whole turkeys. The outer compartment is ideal for storing desserts, and because it’s the ‘outer’ compartment, employees have easier access. The area is typically large enough to hold rolling stainless steel racks for dessert      items. A walkin freezer owner of many years will typically give their merchandise many stars when asked to review the results for convenience and wear, both exterior and interior.
  • Upright freezer – Available in a variety of configurations and sizes, upright commercial freezers give restaurants flexibility, yet without the space requirements of a walk-in freezer. Shelves are typically adjustable to accommodate different types of food. Many restaurants sometimes choose more than one upright commercial freezer in different sizes to meet traffic flow needs in the kitchen. A series of glass door freezers are also a type of model that are good for reach-ins or even undercounter. You’ll need to check the sq feet conditions to know if a glass commercial freezer is workable for your restaurant.
  • Chest freezer– Ideal for smaller kitchens, a commercial chest freezer looks similar to a home  freezer, with a single lid on top. Restaurants that like chest freezers are those that want to store large quantities of the same type and size of food. They don’t need access to different types of foods that may be stored on the bottom of the freezer. Chest freezers also make an economical second freezer for commercial kitchens. Larger homes sometimes choose a commercial freezer as well. They’re simple to operate, without a lot of parts or lights that need repair.

Talk with experts before you look for a Commercial Freezer For Sale

Ice & Refrigeration Systems, a Texas-based distributor, has the experience and knowledge to help you get the right freezer at a competitive price for your Houston restaurant. When you’re looking for a sale commercial freezer, you’ll want to consider a list including the brand, digital controls, rating, You’ll get all of the equipment information you need to review, including warranty, estimated repairs, comparable sale commercial freezers, and ways to save energy. With Ice & Refrigeration Systems, the knowledge of different manufacturers is invaluable compared to just looking at commercial freezer classifieds. We offer free delivery for all commercial freezers whether we sell or lease. Call us at 817-888-3056. When we talk on the phone, we can discuss options for saves vs. leases, featured specials, and installation.

Commercial Freezer For Sale