What to Choose? Fan Cooling or Static Cooling?

When my customers inquire about the prices of specific commercial refrigerators and freezers—such as upright and undercounter models—I usually quote two options: one for units with a static cooling system and the other for those with a fan cooling system. If you’re unsure about the differences between these two cooling technologies, let me break it down for you.

All refrigerators and freezers have similar components in their cooling systems, such as compressors, condensers, and expansion valves. The heat removal principle of the cooling system is basically the same, but the specific way of removing heat from the interior of the refrigerator or freezer cabinet varies depending on different cooling systems.

Static cooling is relatively simple and sufficient for storage, but not ideal for high-usage environments. Units with this cooling type are designed to freeze either the inner back wall or shelves (depending on the specific design) to regulate temperature. There is no fan inside the cabinet, resulting in static (non-circulating) internal air.

This cooling method is commonly used in chest freezers, as well as more affordable upright fridges and freezers. It is also the most typical cooling type for domestic refrigerators.

Fan-forced fridges and freezers are more expensive than static-cooled models. Their cooling systems are slightly more complex, but far more effective and capable of operating in higher ambient temperatures. Unlike static fridges, which barely circulate internal air by nature, fan-forced units use large internal fans to blow cooled air over the food and drinks inside the cabinet.

This makes for a much more efficient cooling mechanism, and one that removes heat quickly. An additional advantage is that since no walls or shelves freeze, there is no internal ice accumulation. Automatic defrosting is also a standard feature in fan-forced fridges and freezers. All these factors make such units better suited for high-traffic areas in restaurants, such as kitchens and front-of-house spaces, where they are opened more than 6 to 10 times a day.