Typical use cases
- Dairy: milk crates, paneer, curd, butter (above freezing).
- Beverages: soft drinks, juices, water.
- Food service: HoReCa back-of-house cold storage.
- Packed food: dressings, sauces, deli items.
Difference between chiller and freezer
A chiller holds 0°C to +8°C — products stay cold but liquid. A freezer holds −18°C and below — products are frozen solid. Insulation thickness, refrigeration capacity, evaporators and floor design are different.
Capacity selection guide
Volume (CFT), stacking pattern and ambient conditions decide refrigeration capacity. Frequent door opening (e.g. busy HoReCa kitchens) needs extra capacity.
Running cost factors
- Ambient temperature.
- Door opening frequency.
- Insulation quality and panel thickness.
- Load profile (product entry temperature, refill cycles).
- Maintenance and condenser cleanliness.
Frequently Asked Questions
Related Project Guides
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