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Guide to the purchase of the refrigerated tables

In the catering sector and wherever you work in direct contact with food, the right professional equipment is able to optimize daily activities and make work processes fluid, and responds to the optimal conservation needs of raw materials, avoiding waste and ensuring quality.

In a professional kitchen, the first allies that rightfully occupy a dedicated space are refrigerated tables. If you are undecided about which equipment is best for your establishment, follow the instructions that you will find available in our guide to buying refrigerated counters. You will be able to range between different models and types and choose the most suitable product for the working needs of your business.

Refrigerated tables: what they are and what they are for

Refrigerated counters are the components without which no professional kitchen can be functional. These are components which, by their nature, occupy the greatest amount of space behind the scenes in your restaurant but are of fundamental importance for keeping all food at the right temperature with the plus of offering you a large and functional work surface and numerous compartments to keep everything handy.

If you are approaching this type of professional equipment for the first time, there are some aspects that you cannot overlook during the purchase phase, and in our guide, we try to dissolve your doubts about which is the best refrigerated table for your work .

To choose the right refrigerated counter, you need to take into consideration a series of parameters, including:

• Dimensions and aesthetic characteristics of the different models

• Negative / positive temperature

• Engine type

• Defrost mode

• Climate class

Refrigerated tables: dimensions and aesthetic characteristics

The first feature that attracts the buyer undoubtedly concerns the aesthetics of the product and its composition. In general, the construction material par excellence is stainless steel. Refrigerated tables in stainless steel are the most common: resistant and sanitizable for the entire size of their surface. Furthermore, steel is among the few materials that in contact with any food preserves its properties intact without compromising or altering them.

The most common standard refrigerated tables generally occupy a depth ranging from 60 to 80 cm. The number of doors and the position of the motor determine the length of the top of a refrigerated table.

On the www.ristorazione-refrigerazione.it portal you can find them in all sizes and choose between models with one to four doors, based on the capacity you are looking for, with products that even exceed 2 and a half meters or are more compact for confined spaces.

The refrigerated tables perform various functions, in addition to being the storage place suitable for various dishes, they act as large surfaces on which to knead or where to place what is needed to assemble the dishes while keeping the food close at hand.

Routine maintenance of stainless steel refrigerated tables is also very simple: just use antibacterial detergents and dry the surface with a soft cloth, avoiding the use of particularly aggressive or corrosive soaps which can damage the walls.

Negative/positive temperature of refrigerated tables

Since the primary intended use of a refrigerated counter is to preserve food at the correct temperature, it is necessary to be aware of the types of refrigeration available. In fact, in the world of food preservation, there are refrigerated tables at positive and negative temperatures and their specification determines the best method of preservation for different foods. What is the difference?

For the adequate conservation of fresh meat and fish, it is optimal to choose refrigerated tables with a positive temperature which maintain a range between -2 and +8°C. If you need to keep the products frozen, then the choice is stainless steel refrigerated tables with negative temperatures, which remain in a range between -18° and -20°C, even reaching peaks of 25°C

In any case, it is good practice to follow the food storage rules, regardless of whether they are refrigerated tables with positive or negative temperatures. Food must be clean and uncontaminated even before being placed in the compartments of the table, carefully stored with their packaging or in suitable containers. Furthermore, they must necessarily already be cold to allow optimal conservation and limit the proliferation of molds or bacteria, leaving the properties of each food intact. It would be optimal to avoid frequent opening of the doors to avoid continuous changes in temperature and excessive consumption

Engine type of refrigerated tables

Among the components that undoubtedly distinguish refrigerated counters, one of the main ones, which often determines the choice in favor of one model over the other, concerns the motor.

The motor, which allows the operation of the refrigerated table ,can be of two types: internal or remote

In the case of refrigerated tables with internal motors, you will find yourself faced with an article with pros and cons: easy to transport and install, easy to move but with the drawback of being more bulky and requiring correct ventilation for its good operation. Furthermore, you could run into the inconvenience of raising the temperature of the entire room if the spaces are not adequate and of being constantly subject to the noise generated by its operation, even if the more recent models minimize the nuisances and contain the decibels so not to be exhausting for employees who work for hours in the closed place where the appliance is present.

The refrigerated tables with remote motor also have positive and negative aspects. They require some experience for installation but within the workplace they are more compact and offer the possibility of optimizing space. The remote part of the engine is generally placed outside, where it has more space available for ventilation but becomes very restrictive for movement. For this reason, when you find yourself selecting the article for your gastronomic laboratory, you will also have to take this variable into account and ask yourself the right questions in anticipation of the future of your business.

Refrigeration and defrost mode

How does food cooling take place in refrigerated tables?

There are two ways in which food is stored at the right temperature. We speak of static refrigeration or ventilated refrigeration.

The first is suitable for storing foods that need a more humid environment to keep their properties intact. The cold spreads by "falling" and helps to preserve foods such as meat and fish. In ventilated refrigerated tables, on the other hand, the cooling originates from an evaporator which diffuses the cold into all the compartments: in this type of table it is good to preserve dishes such as vegetables and fresh pasta, which need dry environments in which to stand.

Following refrigeration it is necessary to carry out defrosting operations which help to optimize the duration of the machinery over time.

Defrosting is the process that is activated to melt the frost and eliminate any formation of ice that may occur in your refrigeration system. There are various practices for defrosting refrigerated tables. First of all, the defrost can be manual or programmed. In the first case, you will activate the process yourself using the appropriate switch. In the second case, you can establish the time to activate the defrost and let the machine perform the function independently.

The defrosting method is another determining factor to keep in mind when purchasing professional refrigerated counters and it can take place in different ways. Defrosting with hot gas is carried out by introducing a fluid into the coil normally dedicated to the cooling material or through a process of introducing a low freezing point solution. Electric defrosting can be started by acting directly on the evaporator, using a resistance. In some cases stand-by defrosting is preferred, which occurs simply with the suspension of the power supply to the machinery which stops its operation by increasing the temperature of the internal environment. Within hours, the process causes excess ice and frost to be flushed out of the disposal system.

All these options have different times and methods and for this reason the best solution also depends on how much time you have available before having to reuse your refrigerated table.

Climate class

The climatic class is an aspect that mainly concerns performance in terms of operating efficiency, with respect to the object of your purchase. Specifically, the climate class is the indicator of the ambient temperatures within which the refrigerated counters, as well as refrigerators and freezers, operate with optimal performance. For this reason, when purchasing, it is good practice to evaluate this parameter because it is understood as an indicator of the circuit's ability to cool down and insulate as best as possible everything stored inside the appliance. And furthermore, especially in professional environments, where refrigerated counters are subjected to intense use and to often high temperatures, such as those reached in the kitchen of a restaurant or in a pizzeria, a high climatic class guarantees the correct protection of the food inside a perfect balance between efficiency and consumption.

The climate class to which it belongs provides for different ranges within which the machinery optimizes performance, giving life to different categories that also distinguish items such as the refrigerated tables for sale on our site.

For machines dedicated to professional use, the indication occurs through progressive numbers:

– climatic class 3, temperature up to 25° and relative humidity of 60%

– climatic class 4, temperature up to 30° and relative humidity of 55%

– climatic class 5 temperature up to 40° and relative humidity of 40%

– climatic class 7, temperature up to 35° and relative humidity of 75%

Often the classification also includes climatic categories divided into acronyms:

– class SN (from 10°C to 32°C)

– class N (from 16°C to 32°C)

– class ST (from 16°C to 38°C)

– class T (from 10°C to 43°C)

The higher the capacity of the climate class, the safer your food will be even with extremely hot and muggy outdoor conditions.

Consult our digital catalog www.ristorazione-refrigerazione.it and discover the best refrigerated table for your business at competitive prices and ready for delivery in a few working days.

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Posted in: LIST, Equipment to set up a professional kitchen