1. Match the equipment to the job
An upright cabinet suits bulk chilled or frozen storage. A counter combines storage with a prep surface. Display cabinets put products in front of customers, while bottle and wine coolers are designed for drinks. For batch cooking, compare specialist blast chillers rather than relying on a storage fridge to cool hot food.
2. Check usable capacity and tray sizes
Compare net or usable capacity where stated, not just gross litres. Check shelf layout, door openings and whether your trays or Gastronorm containers fit. Allow room for airflow and enough storage for peak service without overloading the cabinet.
3. Match it to your kitchen temperature
Check the stated ambient operating range and climate class for the exact model. A unit intended for a cool storeroom may not suit a hot cookline. Keep it away from unnecessary heat and allow the ventilation clearances in the manufacturer’s installation instructions.
4. Compare running costs as well as price
Where an energy label or consumption figure is available, compare annual kWh for similar equipment under comparable test conditions. Multiply annual kWh by your electricity rate for an indicative energy cost. Door opening, room temperature, loading and maintenance affect actual use.
5. Measure the whole delivery route
Check cabinet dimensions, handles, door swing and service clearances, then measure entrances, corridors, steps and the final position. Confirm the electrical supply and any installation requirements from the model’s specification sheet before ordering.
6. Plan delivery, setup and ongoing care
Read the delivery estimate on the product page and ask JD to confirm timing if you have an opening date or urgent replacement. Check whether installation, positioning and removal of old equipment are included or need a separate quotation. Follow the manufacturer’s startup and maintenance instructions.