Commercial Refrigeration

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Maintaining quality standards in your restaurant is required to ensure you are serving the best food possible. To do so, you need quality equipment, including freezers and fridges, to keep items fresh. Whether you are expanding your capacity or simply require a better solution, our commercial refrigeration units can handle your needs.

Frequently Asked Questions

How do I choose the right size commercial refrigerator for my kitchen?

Estimate daily food volume, delivery frequency, and peak prep demand. Common picks are 1-, 2-, or 3-door reach-ins. Confirm doorway clearance, workflow space, and 2–4" ventilation. You can compare sizes and specs in the refrigeration equipment catalogue.

What’s the difference between a reach-in refrigerator and a glass-door merchandiser?

Reach-in refrigerators are built for storage and fast temperature recovery in the back-of-house. Glass-door merchandisers are designed for customer-facing display and impulse sales. Both categories appear in the commercial refrigeration section.

Do I need NSF/CSA certification on commercial refrigeration in Canada?

Yes — NSF/ANSI listings for food-contact surfaces and CSA (or equivalent) electrical safety certifications help with regulatory compliance, insurance, and health inspections. Certified models can be filtered within the commercial refrigeration listings.

What power and installation requirements should I check?

Confirm voltage and phase (115V for most undercounters; 208–240V for larger prep tables or display cases), dedicated circuit availability, airflow clearance, and ambient temperature rating. Power and installation specs are listed per model in the equipment catalogue.

Is shipping across Canada available, and are there tariff surcharges?

Yes — Canada-wide delivery and lift-gate options are typically available. Any tariff-related surcharges are itemized in formal quotes or shown on product pages. Shipping details can be reviewed in the refrigeration equipment section.

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