Whether it is for commercial purposes or residential, we all are very conscious when it comes to making big investments. Be it due to their giant size, the installation cost, maintenance charges, or energy costs, all reasons require you to do adequate research before you invest in any Walk-In Refrigerator.

This is why Kitchen Services came up with a professional guide for you to make an educated decision. Before replacing or buying a new walk-in refrigerator, you need to know when is the right time to buy a new one.

When Should I Buy a New Walk-In Refrigerator?

Consider the following points before you decide to buy a new walk-in refrigerator.

Your food service business that produces items on a high volume requires a large storage space. This is when you will need a walk-in refrigerator or freezer.
You will require a commercial walk-in refrigerator or freezer if you are planning on extending your food business by inaugurating new branches.
If your old walk-in fridge is no longer efficient and does not keep your items fresh then it’s time to move on to a better walk-in refrigerator.

Categories of Walk in Refrigerators

When it comes to walk-in refrigerators, there are two main categories based on how they are constructed: prefabricated (modular) and built-in (custom) types.

1. Prefabricated (Modular) Walk-In Refrigerators

Description: These are made from pre-manufactured panels that can be easily assembled on-site. They are often referred to as “modular” units because their size and configuration can be adjusted by combining different panel sizes.
Construction: Panels are typically made from insulated materials like polyurethane or polystyrene, sandwiched between durable metal sheets (often aluminum or steel). These panels are joined together using cam-locks or similar fastening mechanisms.
Advantages:
- Flexibility: Can be customized in terms of size and configuration.
- Ease of Installation: Quick and simple to assemble or disassemble.
- Scalability: Can be expanded or modified easily by adding more panels.
- Cost-Effective: Typically more affordable than custom-built units.
- Portable: Can be relocated or adjusted if needed.
Best For: Restaurants, small to medium-sized businesses, or facilities that may need future expansion or relocation.
Example Use Cases: Cafés, grocery stores, small food storage facilities, and hotels.

2. Built-In (Custom) Walk-In Refrigerators

Description: These are constructed on-site, built directly into the structure of the building. Unlike modular units, built-in walk-ins are customized to the specific needs of the facility, including size, shape, and internal features.
Construction: Built using conventional construction materials (such as insulation, drywall, and specialized refrigeration systems). The design can be tailored to fit unique spaces, often incorporating multiple rooms or temperature zones.
Advantages:
- Customization: Fully customizable to fit any space, including irregular shapes and sizes.
- Seamless Integration: Blends with the existing architecture of the building, allowing for a more seamless design.
- Durability: Typically more durable and robust than modular units.
- Advanced Features: Can include advanced cooling zones, automated systems, or unique features such as reinforced floors, high-tech control panels, and specific temperature zoning.
Best For: Large facilities, commercial food production plants, or businesses with specific storage requirements.
Example Use Cases: Pharmaceutical labs, large-scale food processing plants, supermarkets, and distribution centers.

Comparison of Prefabricated vs. Built-In Walk-In Refrigerators

Feature	Prefabricated (Modular)	Built-In (Custom)
Installation Time	Quick, easy to assemble	Requires more time and labor
Cost	Generally more affordable	More expensive due to customization
Customization	Limited to available panel sizes	Fully customizable
Flexibility/Portability	Easy to relocate or expand	Permanent, not easily moved
Durability	Durable but may not match custom	Extremely durable and robust
Scalability	Easily scalable	Requires new construction to expand
Best For	Small to medium businesses	Large businesses or specialized needs

Factors to Consider While Buying a Walk-in Refrigerator

After selecting a type that fits your needs, you should consider the following points when buying a new walk-in refrigerator.

Storage Space

When it comes to storage space, for restaurant owners it is always better to have too much area of space than having insufficient space. For instance, if you are running a restaurant or any other business that requires a commercial walk-in refrigerator, you will need around 1.5 cubic feet of storage space. Hence, considering the storage capacity before buying is one of the most important things that matter.

Type of Food to Store

The next thing you should consider is the “type” of food you will be storing in your walk-in fridge. Keep in mind that the refrigerators have a temperature range that goes from 35° F to 41° F. They are able to keep things very cold but not frozen.

For instance, you can use a walk-in refrigerator to keep desserts, ready-to-make food items, yogurt, milk, drinks, etc. type items in it. However, if you want to store things like raw meat or frozen items, then a walk-in freezer is the right option for you.

Refrigeration System

Before buying a walk-in refrigerator, it is important for you to study the refrigeration system you have, in detail. For example, there are remote refrigeration systems. These are usually located outdoors while your walk-in fridge is installed indoors.

This can be a good option for those who don’t want extra noise and heat around their walk-ins. There are different purposes and benefits of different refrigeration systems.

Where to Install a Walk-in Refrigerator

Installation of a walk-in refrigerator or freezer is not an easy task. It causes a lot of disturbance. There are two options of installations you can avail of when it comes to walk-in refrigerators.

Indoor Installation: Indoor installation is not always a good idea. To get indoor installation, you should know that they are going to occupy a lot of your space in the kitchen. Depending on your interior space and size, your options for refrigerators become limited as well.

If your restaurant is located in a hot and humid environment, then don’t opt for indoor installation. It will add extra heat and humidity to your sitting area and kitchen, making it unpleasant and uncomfortable.

Outdoor Installation: Outdoor installation will save you from all the above-mentioned problems. However, when installing your walk-in refrigerator outdoors, there are a few things to consider. Your walk-in should be able to bear the sunlight, rain, or occasional winds.

Walk in Freezer Installation

Walk in Cooler installation

Energy Consumption

Big appliances come with a price i.e. the electricity bills. If you are choosing a large unit, then you should keep in mind that it will require a large compressor. Consequently, heavy electricity bills.

To save your money, what you can do is you can opt for polyurethane insulation, with high density that can be proven to be energy efficient. Ensure that the ceiling, walls, and flooring of your walk-in are insulated. This will prevent leakages. Hence, resulting in less energy consumption.

How to choose a Walk-in Refrigerator?

You should keep these things in mind while choosing a commercial Walk in Refrigerator

1. Insulation Type

The whole walk-in is heavily insulated starting from its floor to the ceiling. This would make sure that the cold temperatures inside stay the same in order to keep all your food items cool, fresh, and safe to consume. There are many types of insulation material that are used for walk-ins, which are generally classified as per their R-value. This usually refers to the material’s capacity in order to resist heat flow, and how much insulating power it normally has. All the material that has a higher R-value tends to provide better insulation than low R-value materials.

Foamed-In-Place Polyurethane

Foamed-in-place polyurethane is basically sprayed between two metal panels that usually make up the sides and ceilings of these walk-in units. This has an R-value of R8 per square inch, which makes it the most efficient insulation among the most common materials that are available. It is also exceptionally moist as well as fire-resistant and has a high melting point of 700° F. The end result is quite powerful insulation that makes sure the cold air inside your walk-in is perfectly sealed in.

Extruded Polystyrene (XEPS)

XEPS has an R-value of R2 to R5, that is lower than that of foamed-in-place polyurethane. Polystyrene insulated units are produced by simply laminating (gluing) the outer metal skin onto foam blocks which have been known to break after some time. No doubt It is pocket friendly but the decrease in efficiency would mean your walk-in refrigerator will need to work a lot harder and consume more energy in the long run.

Laminated Panels

This type of insulation usually uses polyurethane slabs that are glued to the insides of the unit’s panels. The drawback of using laminated panels is that there might be a tendency for the insulation material to peel off from the metal panels.

2. Flooring

Insulating the floor can be very critical in case you plan to install your walk-in in any of your basement. Floor insulation will always protect your walk-in from the heat circulating directly below the walk-in. The ideal setup to install your walk-in is to have an insulated floor that has quarry tile and grout that is installed above an insulated concrete slab and topped with a thermal break. Concrete does not provide sufficient insulation by itself; it must be insulated to make sure that the interior reaches temperatures below 37° F and maintains that.

You might find it attractive to get a walk-in that has no floor, and you can easily have it installed over a finished floor because of the less expenses. But instead, the cost of utilities would take you to the same position where you already were. The fact is that when you are purchasing a walk-in freezer, an insulated floor is an absolute necessity due to extremely low temperatures which can crack the floor. Having a properly insulated floor allows you to cut back on your energy costs by around 15%.

3. Finishes

Galvalume

Galvalume is actually a galvanized steel which is coated with a layer of aluminum. You may find it the most common finish for all your walk-ins due to the reason that it is not as prone to rusting and corrosion as plain galvanized steel would be. It is also stronger, more durable, and more dent resistant as compared to aluminum. Galvalume usually comes with a minimum thickness of 26 gauge.

Galvanized steel

As said earlier galvanized steel is not as durable as galvalume and it can be prone to rust as soon as it gets exposed to moisture. The minimum galvanizing for walk-in refrigerators and freezers is G90, which is stronger and more dent-resistant than aluminum. Galvanized steel usually has a minimum thickness of 26 gauge for walls and ceilings and 16 to 20 gauge for floors.

Painted Galvanized

Painted galvanized will basically cost you more than galvalume, but it is also more corrosion-resistant due to the fact that it has an extra coat of paint which will add protection against rusting. It also allows you to customize your unit so that you can have different color options.

Aluminum

as we know that aluminum is not as corrosion resistant as other materials usually are. Also it would need to be thicker in order to provide sufficient strength. It has to be 40 mm to 60 mm in thickness for the walls and ceilings and 100 to 120 mm for the floor. Some of the walk-ins have 1/8” aluminum floors with diamond tread-plate embossing to add extra strength.

Stainless Steel

Stainless steel is considered as the strongest and least corrosive of all finishing materials, which makes it suitable for all those areas that have high foot traffic. It is also very expensive.

4. Assembly

Pre-assembled

There is an option for a pre-assembled walk-in unit that would arrive on-site on a truck. It depends on the size of the unit, you can lift it out of the truck with the help of a crane. Delivery and installation of pre-assembled walk-in can cause a lot of interruption to your functions. So, it would be the best option to have a pre-assembled unit delivered during slow days or if your establishment is still being constructed.

Assembled On-Site

Well, on-site assembly is very much expensive, but you might need it if the size of walk-in that you need to make sure smooth operations does not fit through the doors of your kitchen or industry. This type of assembly is the best for restaurants that need large walk-ins to store their refrigerated items.

5. Refrigeration System

Walk-ins are widely available with split systems and self-contained refrigeration systems.

Split System

Split systems are generally the remote refrigeration systems in which the condensing unit is basically installed on the roof of the walk-in box, which is a separate room, or it may be on outside the building, usually on the rooftop. It will allow heat to stay outside so that it does not heat up the entire kitchen.

Self-Contained System

Self-contained systems come with their components, refrigeration lines, and drainage systems that are already installed. Actually you will not need a technician to install this kind of refrigeration system, rather you will only have to lift it to the top and bolt into place, making installation so much simpler.

Capsule packs also come in side-mount self-contained configurations for those areas that have low ceilings. The evaporator coil in this kind of system takes a bit of interior space, but it won’t be as severe as the conventional side-mounted units normally are. Nothing like drop-ins, however, side-mount capsule packs might have to be hardwired by a certified technician.

Always remember that a capsule pack would need room and that depending on the size, you will have to dedicate around 2′ x 3′ with some extra breathing space around the system in order to ensure good ventilation.

6. Door

As we know that the door of a walk in is the most important and useful part of the whole system. Obviously, it is the door that would provide access to enter to the whole staff meanwhile it would help in preventing the cold air inside from leaking towards the outside. Consequently, the walk-in’s door must be built to be able to withstand repeated use. A sturdy door must have a stainless-steel front and a kick plate so that it can absorb some of the impacts the door has to encounter. It will also protect the door from getting any scratches, chipping, or denting.

Strong and sturdy door frames as well as heavy-duty or industry-grade hinges and latches will provide highest durability. Whereas loose hinges have the tendency to create air gaps that will allow hot air to seep inside and compromise energy productivity. These doors should also have well-fitting gaskets so that they can prevent cold air from leaking out in any way.

You must look for a walk-in refrigerator or freezer that has self-closing doors to make sure that the doors are always closed even if there is nobody to close them. There are some doors that also have a small glass window which will allow the faculty to see inside and decide what they want without having to open the door again and again. Another feature that you may want to invest in is a door lock so that you can have an extra layer of protection for your food stocks during after-hours.

How to size a Walk in Refrigerator?

Here’s how you can determine the size of a walk-in cooler or freezer:

Key Factors to Consider:

Food Storage Demand (in pounds during peak seasons)
Available Space (Indoor or Outdoor)
Additional Storage Space (Current and Future Needs)
Rule of Thumb for Storage Capacity

Steps to size a Walk in Refrigerator

Determine Peak Season Food Storage Needs
- Calculate the maximum amount of food you’ll need to store during peak seasons. This is typically the time of year when your business requires the most storage (e.g., holidays, seasonal rushes).
- Example: If you estimate needing to store 1,500 pounds of food during peak season, this will serve as a key input for the size.
Calculate Required Volume Based on Weight
- Use the rule of thumb that 1 cubic foot (cu. ft.) of space can hold approximately 30 lbs of food.
- Formula: Required cubic feet=Total food weight in pounds30\text{Required cubic feet} = \frac{\text{Total food weight in pounds}}{30}Required cubic feet=30Total food weight in pounds
Evaluate Available Space
- Measure the available space for the walk-in cooler or freezer, whether it’s indoors or outdoors. Consider:
  - The length, width, and height of the available area.
  - Ceiling height: For indoor installations, this will limit the height of the walk-in unit.
Plan for Current and Future Storage Needs
- Add extra space for immediate use and future growth. Consider how your storage needs might increase over the next few years. You don’t want to outgrow your walk-in too quickly.
Consider Layout for Shelving and Walking Area
- Include space for shelving and room for employees to move around within the walk-in. The usable space will be reduced once shelving is installed.
  - Shelving units usually reduce the amount of floor space but maximize vertical storage. Plan to leave some “dead space” for walkways or pallet movement.

Types of Walk in Refrigerator

Walk-in refrigerators come in various types, each designed to meet specific storage and space needs in commercial and industrial settings. Here are the main types:

1. Indoor Walk-In Refrigerators

Location: Placed inside a building.
Best For: Restaurants, food service establishments, or facilities with sufficient indoor space.
Advantages: Protected from outdoor weather conditions, energy-efficient due to stable indoor temperatures.
Use: General food storage, perishable goods, pharmaceuticals.

2. Outdoor Walk-In Refrigerators

Location: Installed outside a building.
Best For: Businesses that need to save indoor space or have high storage demands.
Advantages: Built to withstand various weather conditions, allows indoor space to be used for other purposes.
Use: Restaurants, supermarkets, or food processing plants with limited indoor space.

3. Modular Walk-In Refrigerators

Description: Assembled from prefabricated panels and can be customized in size and shape.
Best For: Businesses that need flexibility in layout or size, or plan to expand later.
Advantages: Easy to expand or modify, customizable for specific needs.
Use: Hotels, large kitchens, hospitals.

4. Custom-Built Walk-In Refrigerators

Description: Designed to meet specific customer needs, including unique dimensions or temperature requirements.
Best For: Facilities with very specific storage needs or unusual spaces.
Advantages: Tailored to exact specifications, can include features like multiple temperature zones.
Use: Pharmaceuticals, laboratories, large food production facilities.

5. Combination Walk-In Refrigerator/Freezer Units

Description: Combines both refrigeration and freezer sections in one unit, often separated by an internal wall.
Best For: Businesses needing both cold and frozen storage in one location.
Advantages: Space-saving, provides dual temperature environments in a single unit.
Use: Restaurants, grocery stores, food storage facilities.

6. Step-In Walk-In Refrigerators

Description: Smaller than traditional walk-ins, these allow you to step inside but may have less storage capacity.
Best For: Small businesses or places with limited space.
Advantages: Saves space, provides easy access to stored items.
Use: Small restaurants, cafés, or bakeries.

7. Drive-In Walk-In Refrigerators

Description: Large enough for forklifts or carts to enter for transporting large quantities of products.
Best For: Large-scale facilities needing easy movement of goods in and out.
Advantages: Ideal for heavy or bulk items, increased efficiency in handling products.
Use: Warehouses, distribution centers, and food processing plants.

8. Portable Walk-In Refrigerators

Description: Temporary refrigeration units that can be moved or rented for events or seasonal needs.
Best For: Catering businesses, outdoor events, or temporary storage during peak seasons.
Advantages: Flexible and mobile, useful for temporary or seasonal needs.
Use: Event catering, outdoor markets, seasonal businesses.

Each type of walk-in refrigerator can be further customized based on the insulation, shelving, and cooling system required, depending on the industry and specific use case.

Walk-in Refrigerator FAQs

What are common walk-in refrigerator sizes?

Common walk-in refrigerator sizes range from 6×6 feet to 12×12 feet, with heights typically between 7 and 8 feet. Custom sizes are also available to fit specific needs. Standard units generally have capacities from 6,000 to 14,000 cubic feet, suitable for various commercial applications, from small restaurants to larger food service operations.

What are common types of walk-in refrigerators available in the market?

Residential walk-in refrigerator
Commercial walk-in refrigerator
Walk-in refrigerator for small shops
Walk-in refrigerator for restaurants

A walk-in refrigerator is an example of which type of foodservice equipment?

A walk-in refrigerator is an example of refrigeration equipment in foodservice. It is used for the large-scale storage of perishable items, providing a controlled, chilled environment to keep food fresh and safe for extended periods, essential for commercial kitchens and food storage facilities.

What temperature should a walk-in refrigerator be?

A walk-in refrigerator should maintain a temperature of 34 to 38°F (1 to 3°C). This range helps ensure that perishable foods remain fresh and safe by inhibiting bacterial growth and preserving quality.