Product consultation
We are of the opinion that often customers are not completely convinced about what kind of device they need. Therefore, we have developed the below roadmap. Its purpose is to navigate the user in his choice.
Of course, we are always ready to answer additional questions by email or phone about the most suitable device and give full technical consultation
Since the possible combinations of device and model types are almost endless, we have taken care to briefly summarize the most preferred options:
Specific area of application
First of all, the user must be aware of the specific area of application of the device. We have compiled the following list that would give you clarity:
- Restaurant, hotel or professional kitchen;
- Bakery or confectionery;
- Food retail;
- Frozen products and ice cream;
- Bar;
- Wine storage;
- Laboratory and research activities.
Use and storage
The next step is to know what the appliance will be used for / what will be stored in it.
The Bulgarian Food Safety Agency (the body that controls and authorizes the operation of a restaurant or trade-in food products) has strict requirements for the storage of various types of goods.
For example:
- white meats are stored separately from red ones;
- eggs and dairy products are also stored separately;
- a separate device for fruits and vegetables is also needed;
- meat waste (Animal By-Products) must be stored in a freezer until their licensed destruction, etc.
Is there enough space
It is important to observe whether the client has a restriction in the place of installation (low ceilings, narrow spaces, etc.), because most professional devices are oversized and often the investor is in an unpleasant situation where the device can not be placed.
Often the floor of the cooking room is washed with running water and aggressive chemicals. Therefore, we recommend that you use an appliance model with adjustable feet to prevent corrosion of the appliance or unwanted agents entering it.
Maximum functionality
In view of the maximum functionality of the appliance, it is important to define whether there are direct heat sources around the appliance (hobs, fryers, stoves, combi ovens, etc.).
If this is the case, you need to choose an appliance with the highest possible climate class in order to be able to maintain its set temperature without any problems.
In a professional kitchen, it is often necessary to place the freezer near a hot spot (combi oven, deep fryer, or hotplates). In this case, we recommend that you use a static-cooling appliance.
Yes, frost will form inside, but the appliance will continue to maintain a constant temperature.
For comparison, if you place the NoForst appliance to a hot point, when you open the door, the hot air mixed with the humidity in the room will settle on the NoFrost module of the freezer. When the door is closed, this moisture will turn to ice and over time the forced ventilation will stop working, respectively the appliance will not be able to maintain a constant temperature.
Here we should not blame a particular manufacturer for the design of the device or components, just the physical laws of thermodynamics work this way.
Restaurant, hotel or professional kitchen
If you fall into category 1) Restaurant, hotel, or professional kitchen, then in this case the installation point is most likely HACCP dependent, then at least the outer case must be made of stainless steel to comply with the requirements of the BFSA.
Standard GN 2/1, which holds entire cooking trays with dimensions 530x650mm, is also preferable for easy portioning and optimal use of hot/cold dot combination.
Last but not least, it is important to consider whether you have a requirement in terms of color, design, branding, etc.