If your restaurant lacks a functioning commercial cooler/freezer compressor, it is time to check out freezer compressor sales in Delaware at Commercial Equipment Service Inc. Cooler/freezer compressors come in two options: top- or bottom-mounted units. The type you need depends on your kitchen environment. Here is how to distinguish between the types and make the best choice for your restaurant.
Top-mounted units
With a top-mounted unit, the compressor, evaporator and condenser are located above the freezer and cooler storage cavity. If the area for your compressor is in a dry or dusty spot, this is likely the best option for you.
If you handle many dry ingredients around the compressor, a top unit is less likely to suck them in and clog its coils. The same is true with dust—being nearer the ceiling makes the dust less likely to be an issue. This model also offers lower top shelves, which allows for better accessibility and makes it easier to clean. It also frees up space if that is an issue in your cooking area.
However, it is not ideal if you perform lots of fry cooking, as the grease can rise and clog the condenser. Also, if you use a top-mounted unit in the warmest part of a kitchen, it will run less efficiently, and that will show up in your next utility bills. While it is easier to clean inside the unit because of the lower shelves, cleaning coils becomes much more difficult.
Bottom-mounted units
Like top-mounted units, bottom-mounted units have their advantages and disadvantages. They work by placing the compressor separately from the evaporator and condenser and the intake below the cavity and the evaporator above. This setup allows these units to work well in the hottest spots of the kitchen, since temperatures near the floor are nearly 15 degrees cooler. When you have a warm kitchen, that helps the condenser work more efficiently.
Bottom-mounted units also work well where there is frequent grease cooking. Being out of the way of the fry area and near the floor makes it less likely that grease will clog the coils. Also, the coils are easier to clean because they are more accessible than with a top-mounted unit.
However, being near the floor leaves it vulnerable to dust and any dry ingredients that spill. If this occurs, someone at your restaurant may have to stay late to clean up the coils and ensure the unit remains running. You may also have to invest in more insulation so the heat from the compressor does not rise into the cavity.
Unlike the top-mounted units, these are not space savers. The location requires refrigerant lines to run through the cabinet between the compressor and evaporator, which takes up space in the cavity.
Ultimately, your choice depends on your kitchen and restaurant needs. Commercial Equipment Service Inc. serves the food industry with reliable freezer compressor sales and services in Delaware and can help you determine the best choice for your situation. Contact us today to get started on finding a new cooler/freezer compressor.