Walk-in coolers
For fresh product held above freezing: produce, dairy, meat before processing, beverages and prepared food. Sizing starts from how much warm product comes in each day, because pulling that heat out is most of the load.
Equipment
What BC Freezer installs
From a single restaurant walk-in to multi-zone cold storage. The type of system follows from the product you store and how often the door opens.
Walk-in freezers
Held well below freezing, which means thicker insulation, a heated door frame, an insulated floor and a defrost system sized for the ice a freezer coil builds. Door traffic matters more here than in a cooler.
Dual-temperature walk-ins
A cooler and a freezer sharing one insulated box, usually with the freezer entered through the cooler so warm air never reaches it directly. A common fit for kitchens short on floor space.
Blast freezers
Built to take product from warm to frozen fast, for food processors, bakeries and pack houses. The refrigeration is sized for pull-down speed rather than holding temperature, so it is its own design, not a larger freezer.
Remote condensing and rack systems
Remote condensing units move compressor heat and noise outside the building. Parallel rack systems run several coolers and freezers from one set of compressors, which suits grocery and cold storage with many loads.
Refrigeration-only replacement
When the box, panels and door are sound but the condensing unit or evaporator has failed or become inefficient, the refrigeration can be replaced on its own. Panel condition is assessed at the survey before this is recommended.