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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-ins are built for storage and fast temperature recovery in the back-of-house. Glass-door merchandisers are designed for customer-facing display and sales. Both categories appear in the commercial refrigeration section.
Do I need NSF/CSA certification on commercial refrigeration in Canada?
Yes — food-contact NSF/ANSI listings and CSA (or equivalent) electrical safety help with compliance, insurance, and inspections. Certified models can be filtered within the commercial refrigeration listings.
What power and installation requirements should I check?
Confirm voltage/phase (115V for most undercounters; 208–240V for larger prep tables or cases), dedicated circuit availability, airflow clearance, and ambient rating. Power specs are noted 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 offered. Any tariff-related surcharges are itemized in quotes or on product pages. Shipping notes can be seen in the refrigeration equipment section.
What Commercial Refrigeration types does Zanduco offer?
Zanduco's Commercial Refrigeration lineup covers reach-ins, prep tables, merchandisers, display cases, and ice cream freezers. Each type fits a different role in a back-of-house or front-of-house kitchen.
How do I choose Commercial Refrigeration for a new kitchen build?
Match Commercial Refrigeration to the job. Start with aReach-In Refrigeration unit for bulk storage, then add prep tables and displays as service needs grow.
Which Commercial Refrigeration style fits under prep counters?
Refrigerated Prep Table models fit under prep counters by design. They provide chilled storage below with a pan rail on top, freeing wall and aisle space.
Are self-contained Commercial Refrigeration units better than remote?
For most operations, yes. Self-contained Commercial Refrigeration units are simpler to install and service. Remote condensers make sense for noise-sensitive rooms or when heat rejection is a concern.
Do Commercial Refrigeration models vary by climate class?
Yes. Commercial Refrigeration is rated for ambient conditions. Kitchens with hot line temperatures need higher-class compressors, while climate-controlled rooms accept standard ratings.
Can Commercial Refrigeration equipment handle both front and back of house?
Yes. Reach-ins and prep tables sit in the kitchen, whileMerchandising Refrigeration works in retail lobby and grab-and-go zones. Match Commercial Refrigeration to the use case.
Should I match Commercial Refrigeration capacity to delivery schedules?
Yes. Weekly delivery schedules need more Commercial Refrigeration storage than daily. Oversizing Commercial Refrigeration by 20 to 30% usually pays off when suppliers miss drops.
