FFD Commercial Refrigeration

FFD Commercial Refrigeration Fridge Freezer Direct specialise in the online sale and supply of Commercial Refrigeration and Catering Equipment

04/06/2026

There are three climate classes for commercial refrigeration. Most UK kitchens need just one, but plenty of operators have the wrong one fitted.

The result: energy consumption above the rated figure, a compressor running harder than it should, and a warranty that does not cover the conditions the unit is actually running in.

We have broken down the numeric class system (Class 3, 4, and 5): what each class means, how to measure your kitchen correctly, and how to spec the right unit.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/what-does-climate-class-mean

28/05/2026

Choosing between a griddle and a chargrill? Start with grease management.

On a griddle, fats stay on the cooking surface and contribute to crust development - ideal for burgers, eggs, and breakfast items. On a chargrill, grease drops through the grates, giving you that charred exterior and grill marks customers expect from steaks and chicken.

The difference isn't just flavour. It changes your cleaning routine, your workflow during service, and which menu items you can execute consistently. Some kitchens need both. Others can run their entire offering from one unit if it's the right match.

Understand how each handles grease, and the rest of the decision becomes clearer.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/buying-guides/the-complete-commercial-griddle-buying-guide
https://www.fridgefreezerdirect.co.uk/ffd-info-centre/buying-guides/the-in-depth-commercial-chargrill-buying-guide

27/05/2026

If your kitchen doesn't have a gas connection — or you'd rather avoid the complexity of adding one — electric griddles offer a straightforward alternative.

You get the same flat cooking surface for eggs, burgers, sandwiches, and batch items, with internal heating elements that provide steady, controllable temperatures. Installation is simpler: no pipework, no annual gas inspections, just a suitable power supply.

Heat recovery isn't as fast as gas, so they're better suited to operations where consistency matters more than raw speed. Think hotels, cafeterias, or breakfast-led concepts.

Brands like Blizzard, Parry, Combisteel, Hamoki and Lincat make commercial electric griddles built for UK service. Match the plate size and power to your actual volume, and you've got a flexible solution that works around your building's limitations.

Learn more https://www.fridgefreezerdirect.co.uk/ffd-info-centre/buying-guides/the-complete-commercial-griddle-buying-guide

26/05/2026

The choice between a griddle and a chargrill isn't about which is more popular. It's about what your menu actually needs.

Running breakfast through lunch with eggs, sandwiches, and batch items? A griddle gives you one versatile surface that handles it all. Built around steaks, chargrilled proteins, and menu items where customers expect grill marks? A chargrill delivers the flavour and presentation that defines the concept.

Some operations justify both — hotels with all-day dining, pubs covering roasts and burgers. But many kitchens force themselves into unnecessary complexity by adding equipment that doesn't match their service style.

Define your menu first. Then spec the kit that supports it without creating extra work for your team.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/buying-guides/the-complete-commercial-griddle-buying-guide
https://www.fridgefreezerdirect.co.uk/ffd-info-centre/buying-guides/the-in-depth-commercial-chargrill-buying-guide

19/05/2026

If your commercial fridge struggles every summer, it might not be the fridge. It might be the room.

Most commercial refrigeration sold in the UK is rated to climate class 4, which means it is designed to work in ambient temperatures up to 32°C. Some units are only rated to 25°C. If your environment regularly runs hotter than that, the compressor is being asked to work outside its design limits.

Shops, kitchens, bars and other business spaces get hot. Fridges themselves give out heat when running. Add in nearby cooking equipment, dishwashers, direct sunlight through a window, or simply a busy shop floor or bar with poor ventilation, and the ambient temperature around your equipment can easily exceed what it was designed to handle. When that happens, components wear faster, energy costs go up, and breakdowns become more likely.

What helps: position fridges away from heat sources, leave at least 5cm clearance at the sides and 10cm at the rear for airflow, keep units out of direct sunlight, and make sure extraction is working properly. If you are replacing equipment, check the climate class rating and consider bottom-mounted condenser models, which draw cooler air from floor level.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/keeping-your-cool-in-the-heat

14/05/2026

Most commercial fridge breakdowns in summer are preventable. The two biggest culprits are both things you can check yourself.

Condenser coils clog fast in commercial settings. Dust, grease and debris build up and trap heat, forcing the compressor to work harder. Clean them monthly with a soft brush or vacuum (with the unit switched off). In a greasy kitchen, clean more often.

Door seals wear out gradually. Cracked or warped gaskets let warm air in, waste energy, and can push internal temperatures into the danger zone. Test them by closing a piece of paper in the door. If you can pull it out easily, the seal needs replacing.

Both checks take a few minutes and should be part of your regular routine, but they are particularly important in summer when equipment is working hardest. Train your staff to follow the same procedures so maintenance is consistent. Beyond that, all refrigeration should have a full professional service at least once a year. Catching problems early is always cheaper than an emergency call-out during a heatwave.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/keeping-your-cool-in-the-heat

13/05/2026

Think turning down the thermostat on your commercial fridge will help it cope with the heat? It won't.

UK food safety law requires chilled food to be kept at 8°C or below, but your fridges should be set between 3°C and 5°C throughout the year. Freezers should run at -18°C or lower. Going colder than that doesn't make food safer or extend shelf life. It just forces the compressor to work harder, increases wear on components, and pushes your energy bills up.

What actually helps in hot weather: cleaning the condenser coils monthly, checking door seals are closing properly, and keeping units away from heat sources and direct sunlight. A separate fridge thermometer will give you a more accurate reading than the built-in display.

If your equipment is struggling to hold temperature, the thermostat setting isn't the problem. Blocked condensers, worn gaskets, or operating above the climate class rating are far more likely causes.

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/keeping-your-cool-in-the-heat

06/05/2026

If you're thinking about adding gelato to your menu, your existing ice cream freezer might not be suitable.

Gelato is served at around -11°C, much warmer than ice cream's -18°C. That softer, silkier texture customers expect only happens at the right temperature. Too cold and it's hard to scoop. Too warm and the structure fails.

Gelato also needs ventilated (fan-assisted) cooling. Static cooling creates uneven temperatures, which damages the lower-fat gelato structure. Ice cream tolerates static cooling. Gelato doesn't if you want a quality result.

Before you invest in stock, check your display freezer's temperature range and cooling type. Not all equipment handles both products.

Read the full article: https://www.fridgefreezerdirect.co.uk/ffd-info-centre/latest-news/ice-cream-and-gelato-the-latest-scoop

05/05/2026

If your gelato or ice cream has a grainy texture, the problem is not the product — it is the temperature.

Every time a freezer warms up and cools down, ice crystals form and re-form. This damages the smooth texture permanently. You cannot reverse it once it happens.

Ice cream display refrigeration will typically operate within a range of -12°C to -18°C, with gelato display freezers being set slightly warmer. But the key is keeping that temperature stable. Ventilated cooling helps by circulating air evenly and preventing warm spots. Static cooling can work for ice cream in low-traffic settings, but it is not reliable for gelato.

If you are noticing texture issues, check your freezer's temperature logs (if it has them) or invest in a simple probe thermometer. The unit might be running, but if the temperature is drifting by a few degrees, your product quality is suffering.

We have covered the full technical breakdown here: https://www.fridgefreezerdirect.co.uk/ffd-info-centre/latest-news/ice-cream-and-gelato-the-latest-scoop

05/05/2026

Why does gelato taste more intense than ice cream? It's down to fat content and air.

Gelato has more milk, less cream, and often no egg yolks. That lower fat content means flavour comes through more strongly — nothing masking it. It's also churned more slowly, so less air is incorporated. The result is a denser, richer product.

Ice cream has more cream and is churned faster, which adds volume through aeration. Cheaper ice cream sometimes has a lot of air — you'll notice the difference in how substantial it feels.

Because gelato is denser and lower in fat, it's more sensitive to temperature changes during storage. This is why it needs fan-assisted cooling and careful temperature management. Your standard ice cream freezer might not be suitable.

Full details here: https://www.fridgefreezerdirect.co.uk/ffd-info-centre/latest-news/ice-cream-and-gelato-the-latest-scoop

Address

Barwell

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+441455815200

Website

https://www.ffdgroup.co.uk/

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