If you’re in the market for some new commercial refrigeration, finding the right fit for your business can be an overwhelming experience. And I’m certain that if you’re new to the restaurant equipment game, the title of this article may seem confusing. What exactly is top-mount or bottom-mount refrigeration? Here are the pros and cons of each:
- Because the condenser fan is located at the top of a top-mount refrigerator, there’s little to no dust or debris that would normally be pulled in from the floor. Therefore, the fan’s coils remain unclogged.
- Since the compressor is at the top, heat won’t rise into your refrigeration system, disrupting its efficiency.
- Refrigerant lines don’t need to be placed in the back of your cooler since all necessary components are up top, increasing accessibility and more cold storage space.
- A top-mount refrigerator gives you the most space for your money since on a bottom-mount refrigerator, the insulation must be installed on top. The top shelves are also easier to access as a result.
- Because heat rises, this puts top-mount refrigeration in a warmer spot than other units in your kitchen, which can make your unit less efficient.
- It’s more difficult to reach the compressor to clean since it’s at the top. Also, this may require special equipment and a higher service bill for any needed repairs.
- Cooking line applications can cause a greasy steam, which can clog your condenser up quicker than usual.
- Because the condenser is near the floor, the temperature is cooler as opposed to the top.
- Cleaning a bottom-mount refrigerator is vastly easier, saving you more time and money.
- There’s none of that greasy steam I previously mentioned because the compressor isn’t in the line of the rising vapors, so there’s very minimal chance that your compressor will become gunked up.
- Since the refrigerator is elevated from the bottom, it’s easier to access any stored food products and ingredients.
- With the condenser at the bottom, this means that debris and other dust particles can get trapped in its coils. If you happen to spill ingredients, they can also be sucked up.
- Rising heat can make its way into the cabinet, causing a decrease in efficiency. In addition, it will cost more to add insulation to your unit to prevent too much heat making its way inside, including longer lines and a much larger motor.
- Since you need lines run through the back of the cooler to transport the refrigerant from the condenser to the evaporator, this can take up some space in your refrigerator.
Are you in need of new commercial refrigeration? Not sure what your best options are? Give us a call at 855-601-1824 or visit our site at RestaurantEquipmentClub.com to browse our stock!