Do you know which appliances in a professional kitchen place the greatest load on electricity consumption?

It is not cooking equipment, as one might expect.

While cooking processes run only part of the day, refrigeration equipment operates continuously – every day, all year round.

That is why, already at the selection stage, it is important to think about how to achieve the lowest possible operating costs. We will advise you how to choose refrigeration equipment for your professional kitchen.
What should you avoid, and what is essential to ensure reliable and efficient operation?

1. What the energy label really tells you

When selecting equipment, always pay attention to the information provided on the energy label. It helps you better assess operating costs whether you are choosing commercial refrigerators, freezers, ice makers, refrigerated cabinets, display units, upright cabinets or refrigerated tables.

Focus in particular on the relationship between energy class (A–G), annual energy consumption (kWh/year) and net volume (L). When it comes to capacity, it is always advisable to allow some reserve. An overloaded refrigerator or freezer leads to higher energy consumption and reduced efficiency.

The energy label also specifies the operating conditions under which the appliance was tested. Class 5 represents operation in the most demanding environments – ambient temperature of 40 °C and relative humidity of 40 %. Equipment designed for this class is suitable even for very warm kitchens.

Class 3 appliances are designed for a maximum ambient temperature of 25 °C and 60 % humidity, which corresponds to standard conditions. Higher climate classes ensure stable performance even with frequent door opening and elevated ambient temperatures.

2. What is the optimal environment for refrigeration equipment

If refrigeration equipment designed for lower operating classes is installed in a more demanding environment, energy consumption and operating costs will increase significantly. Always follow the manufacturer’s recommendations.

Not only high but also excessively low ambient temperatures can damage refrigeration equipment. Installation outside the specified operating range may negatively affect compressor performance and service life.

Commercial refrigerators, freezers, display cabinets and other refrigeration units should not be installed near heat sources such as cooking appliances, ovens or direct sunlight.

At the same time, they should not be placed close to air-conditioning outlets or frequently opened doors. It is also essential to keep ventilation openings unobstructed.

Correct placement significantly extends compressor life and helps maintain stable performance and energy efficiency.

3. How to maintain refrigeration equipment properly

Regular maintenance is not a myth – it has a direct impact on service life and operating efficiency.

One of the basic tasks is regular defrosting. Excessive ice build-up increases energy consumption and reduces cooling efficiency.

Equally important is cleaning the condenser. A dirty condenser prevents effective heat dissipation, forces the system to work harder and increases energy consumption. In extreme cases, it may lead to compressor overheating.

Avoid using sharp objects during cleaning to prevent damage to the condenser fins. Vacuum cleaning or professional servicing is recommended.

4. When design also matters

Design becomes particularly important when appliances are visible to customers. When choosing refrigeration equipment, it is therefore advisable to consider not only technical parameters but also the visual appearance of the units.

Stainless steel construction is recommended as a timeless, hygienic and easy-to-clean solution. It is especially suitable for open kitchens and for operations where cleanliness and a professional appearance are essential.

5. Choosing a reliable brand

Reliability and long-term performance should always be a priority. Diamond refrigeration equipment represents a proven solution for professional gastronomy.

Thanks to continuous innovation and technologies such as Diamond Green Technology, the equipment is designed with a strong focus on performance, energy efficiency and long service life.

Whether you operate a restaurant, bar, hotel or production kitchen, high-quality refrigeration equipment is a fundamental element of a stable and efficient operation.