How much volume the air handling unit actually requires depending on operation, when to opt for a monobloc and when for a built-in unit, and what to verify before placing an order.
Ordering a cooling box is simpler than operating it if the volume does not match actual usage. The most common mistake is not choosing the wrong compressor, but estimating the volume by eye: either the box is unnecessarily oversized, leading to extra costs for space and energy, or it is too small and cannot hold all raw materials during the season. Sizing, however, is based on a few figures that every operator has at hand: daily turnover of raw materials, number of deliveries per week, and type of product range.
The basic guideline is the type and size of the operation. A bistro or small café with a simple menu usually needs a box in the range of single cubic metres, enough stock for one to two days, as deliveries are frequent. A medium-sized restaurant serving 50-100 meals daily requires more space for weekend peaks and separate storage for meat, dairy products and vegetables. Large operations, catering services or butchers with a weekly supply of raw materials then move to prefabricated boxes ranging from 5 to 80 m³, which are assembled from panels precisely according to the room layout.
| Operating mode | Indicative volume |
|---|---|
| Bistro, small café | 3-6 m³ |
| Medium-sized restaurant (50-100 meals/day) | 8-15 m³ |
| Heavy-duty operations, catering, butcheries | 20-80 m³ |
The figures are indicative: the exact volume always depends on the product range, the number of deliveries and whether the box serves only as storage or also as working refrigeration between shifts.
You can calculate a quick estimate yourself: multiply the average daily consumption of raw materials in kilograms or litres by the number of days' stock you wish to keep in the box. A gastronomy box is typically planned for 60-70% effective volume utilisation: the remainder is space for shelving, aisles and handling, not pure storage. The supplier will then refine the exact figure based on the actual product range and kitchen layout.
The second decision concerns the construction type. A monoblock is a compact unit where both the evaporator and condenser are housed in a single body installed directly into the panel wall. Installation is faster and the purchase price lower, but the unit discharges heat into the room where it stands; therefore, it is unsuitable for small enclosed kitchens without proper ventilation, as it merely heats the space that would otherwise be cooled by air conditioning.
The built-in or split box has its condenser unit located outside the enclosure, on the roof, in a utility room or on the façade. Operation inside the kitchen is quieter and the heat from cooling does not burden the air conditioning of adjacent spaces. Installation is more demanding and slightly more expensive, but for businesses with busy kitchens it pays off within a few seasons precisely because you do not have to deal with additional heat.
Apart from construction, the selected temperature regime also affects operation. A cooling cabinet typically operates within a range of 0 to +5 °C and covers fresh meat, dairy products, vegetables or beverages. If operation requires a freezing regime of −18 to −25 °C for long-term meat storage or semi-finished products, this is handled either by a separate freezer compartment, or with separate compartments and a dedicated compressor for each mode. It is not possible to combine cooling and freezing modes in a single undivided space.
The most reliable way to avoid these errors is to have an operational inspection carried out before placing your order. The precise room dimensions and the location of the outdoor unit will affect the final price and installation schedule more than the volume of the box itself.
Do you manage a specific facility? Send us your requirements and we will design the capacity and construction to suit your needs.
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