Restaurant Cold Storage: Buying a Reefer Container

When a restaurant outgrows its walk-in, the usual options are expensive: build a bigger cooler, rent off-site cold storage or turn down business. A refrigerated container, or reefer, puts a large walk-in cooler or freezer right outside your back door, often within days.

Here's how restaurants, caterers and food businesses use reefers, and what to plan before you buy. Working out where to buy shipping container cold storage? Our 20ft reefer is where most restaurants start.

Why restaurants use reefer containers

• Extra capacity fast: no construction, just a level spot and power
• Freezer or cooler: a reefer can hold a set temperature for chilled or frozen goods
• Bulk buying: store more, buy at better prices
• Seasonal peaks: holidays, events and summer trade
• Catering: stage food for large events
• Renovations: keep food cold while the kitchen is being refitted

How a reefer works

A reefer container has insulated walls, roof and doors, plus a built-in refrigeration unit at one end. The unit pushes cold air under the load through a T-bar floor and back along the ceiling, keeping the whole space at the set temperature. Most units can cool or heat, and typically hold anywhere from about −22°F to +86°F.

Choosing a size

A 20ft reefer is the most common choice for restaurants. A 40ft reefer suits distributors and multi-site businesses.

Power: plan this first

Reefers need a reliable power supply. Most run on 460V three-phase power, and some can be set up for 230V. Before you order:

• Ask an electrician what supply is available at your site
• Plan a dedicated connection, with the right plug or hardwiring
• Consider a generator if site power isn't available, sized for the unit
• Think about backup power if a power cut would spoil stock

Ask for the unit's electrical specifications with your quote.

Placement behind a restaurant

• Level, firm ground, such as a paved yard or concrete pad
• Close to the kitchen door, to save walking time
• Clearance around the refrigeration unit so it can draw in and release air
• Shade if possible, which reduces the unit's workload
• Truck access for delivery and future removal
• Out of the way of deliveries, bins and fire exits

Check local rules: some areas need permits for containers on commercial properties.

Food safety

A reefer is a cooler or freezer like any other, so the same rules apply:

• Monitor the temperature with a thermometer or logger, and keep records
• Set alarms for temperature changes if the unit or a monitoring system allows
• Store food properly, covered, labeled and off the floor
• Keep it clean, with a cleaning schedule
• Separate raw and ready-to-eat foods
• Follow your health department's rules for storage and inspections

New or used reefer?

• New reefers come with the latest refrigeration units and full working life.
• Used reefers cost less, but the refrigeration unit matters as much as the box. Ask for a recent pre-trip inspection (PTI) report showing the unit works correctly.

Rent or buy?

• Rent for events, renovations and seasonal peaks. See conex rental.
• Buy for permanent extra capacity, which usually costs less over a year or more.

Running costs

Running costs depend on the unit, the set temperature, how often the doors are opened, the weather and your electricity rate. To keep them down:

• Keep the doors closed as much as possible
• Use strip curtains inside the doors
• Place the reefer in shade
• Keep the refrigeration unit's coils clean

Security

• A lock box and padlock
• Lighting at night
• A temperature alarm so you know about problems quickly

A reefer setup checklist for restaurants

• Electrician has confirmed the power supply and connection
• Level, firm spot close to the kitchen door
• Clearance around the refrigeration unit
• Health department requirements checked
• Thermometer or data logger installed
• Shelving suitable for food storage
• Strip curtains inside the doors
• Cleaning schedule set
• Lock box and lighting fitted

FAQ

Can a reefer container be used as a walk-in freezer?

Yes. Reefers can be set to freezer temperatures, typically down to about −22°F.

What power does a restaurant reefer need?

Most need 460V three-phase power; some can run on 230V. Ask an electrician to check your supply.

Is a used reefer reliable?

It can be, if the refrigeration unit has been tested. Ask for a recent pre-trip inspection (PTI) report.

Can I rent a reefer for an event?

Yes. Rentals suit events, catering and short-term needs.

Do I need a permit for a reefer behind my restaurant?

Sometimes. Check with your local zoning office and health department.

How do I monitor the temperature in a reefer?

Use the unit's display plus a separate thermometer or data logger, and keep temperature records for food safety.

Can a reefer be placed indoors?

Usually not, because the refrigeration unit needs plenty of fresh air to release heat. Keep it outdoors with clearance around the unit.