Question 1

What size refrigerator do I need for a restaurant in Lebanon?

Accepted Answer

For a restaurant serving 50–80 covers, you'll typically need a 650-litre upright stainless steel refrigerator for daily prep items, plus an undercounter unit on your prep line. Add a chest freezer (300–400 litres) for frozen stock. Hotels and larger operations need multiple units. In Lebanon's hot summers (35°C+), always choose units rated for tropical climate (T class or higher).

Question 2

What's the difference between a chest freezer and an upright freezer?

Accepted Answer

Chest freezers hold temperature better during power cuts — critical in Lebanon — because cold air doesn't escape when you open the lid. They're also more energy-efficient and cost less per litre of storage. Upright freezers are easier to organize with shelves and take less floor space. Most Lebanese restaurants use both: chest freezers for bulk storage and uprights for daily service items.

Question 3

Do I need temperature monitoring for my commercial refrigerators?

Accepted Answer

If you serve food to the public, yes. HACCP regulations require documented temperature logs. The Thermo'Connect remote monitoring system tracks temperatures 24/7 and sends alerts to your phone if a unit goes out of range — invaluable during Lebanon's frequent power fluctuations. It's especially important for hospitals, hotels, and any operation subject to health inspections.

Question 4

What type of display refrigerator is best for a bakery or pastry shop?

Accepted Answer

For pastries and cakes, choose a refrigerated display case with glass on all sides for maximum visibility. Curved-glass models are popular in Lebanese pastry shops because they showcase products beautifully. Key features to look for: LED lighting, adjustable shelves, and anti-fog glass. IPEC supplies countertop and floor-standing pastry display refrigerators from 90 cm to 180 cm wide.

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