The role of the professional refrigeration manufacturer in gourmet projects is to provide technical judgement when refrigeration is critical to the outcome. Their function is to help to correctly define the equipment, the installation and the actual use so that the refrigeration part is well thought out from the start and does not lead to later adjustments.
The real experts in gourmet professional refrigeration are the distributors and installers, The manufacturer's involvement is limited to its own equipment and the successful use cases collected through its worldwide distributor network.
For example, in projects where the equipment is visible, the product is sensitive or the premises have specific constraints, early technical consultation can often prevent incidents. It allows the model, environment, operations and maintenance to be aligned before surprises arise.
If you need a distributor in your area to channel a gourmet HORECA refrigeration project, follow this link to our entire national and international networkl.
The role of the manufacturer in five points
In gourmet refrigeration, many problems do not come from the equipment, but from the environment and the actual use.
- The manufacturer clarifies installation requirements, operating limits and maintenance recommendations.
- It helps to choose between models within the same range according to real priorities.
- It brings judgement when the cold is the protagonist and the margin for error is small.
- It facilitates repeatable projects with clear standards.
- It reduces back and forth when the information is well ordered.
A common case in gourmet projects
A store wants a showcase that is the protagonist in the room, with clean aesthetics and high lighting. In plan, everything fits. In reality, the equipment is close to the shop window, hot air accumulates and at rush hour the door opens wider than expected.
The equipment does not fail. What fails is the fit between environment, operation and maintenance.
This is where the role of the manufacturer in gourmet professional refrigeration comes in: not to direct the work, not in the role of technician, but as a consultant to define clear conditions that imply adjustments to your appliance, and thus avoid repeated technical visits and loss of authority vis-à-vis the customer.
How it is channelled when you are an end customer
CORECO does not sell directly. Projects are managed through our network of distributors and installers, who lead the installation and support.
If you contact CORECO, the next step will be to orient you towards the professional network so that the project is well executed and serviced.
You can also write to info@coreco.es to request technical information.
Why in gourmet the cold should fit the project
In gourmet environments, cold often serves three simultaneous functions: to preserve, to display and to fit into the design. This only works when priorities are agreed and actual usage is validated.
Three typical frictions:
- Environment: shop windows, spotlights, open kitchens, limited ventilation.
- Actual usage: openings, replenishment, peaks, staff habits.
- Design: room integration, perceived noise, visual cleanliness.
A good reference for understanding how daily use influences conservation is the how the products or foodstuffs are to be stored and their rotation and shelf life.
Common signals and what to validate
| Signal in operation | It usually comes from | What to ask for or validate |
|---|---|---|
| Thermal oscillations | Heat and frequent openings | Real environment and usage pattern |
| High consumption | Lack of ventilation or dirt | Installation and cleaning margins |
| Repeated alarms | Unplanned operation | Schedules, peaks and routines |
| Progressive drop in performance | Insufficient maintenance | Access, filters and periodicity |
Conversation pill:
It's not “more machine”, it's a better fit.
What the manufacturer provides on the cooling side
The role of the manufacturer in professional gourmet refrigeration can be summarised in three practical contributions.
1. Selection of equipment within the range
Not all models respond equally to the same use. The manufacturer helps to make the right choice when there are conflicting priorities.
Standard criteria:
- Critical product and thermal tolerance.
- Importance of visibility versus robustness.
- Margin for ventilation and maintenance.
- Schedules and peaks.
We choose the model that will stand up to real use.
2. Installation requirements that avoid problems
Correct equipment may perform poorly if it is left unventilated or in a hot area.
Usual checklist:
- Ventilation available.
- Heat dissipation without recirculation.
- Service access.
- Location without spotlights or direct sun.
3. Recommendations for use and reasonable accommodation
In gourmet, small habits have big effects.
Examples:
- Configure alarms with operational logic.
- Order replenishments.
- Define cleaning routines.
For further maintenance criteria, you may find it useful to review our article on care and cleaning of our dry aged meat maturation cabinets.
When to consult the technical team
It is often recommended when the margin for improvisation is low or the cost of deviation is high.
Signs of a demanding project:
- Equipment in sight.
- Sensitive product.
- Marked interior design.
- Replicability.
Signs of risk:
- Warm locale.
- Little space.
- Long hours.
- Difficult maintenance.
Practical rule:
If the risk is in the environment, use or maintenance, consult beforehand.
The project fiche that accelerates responses
Clear information allows for stronger recommendations.
Minimum checklist:
- Business concept.
- Critical product.
- Actual plan.
- Photos of the environment.
- Planned location.
- Timetables and peaks.
- Priorities in order.
- Installation conditions.
- Planned maintenance.
Frequent errors when submitting information
- Only indicate linear metres.
- Plans without heights.
- Failure to define priorities.
- Hide real peaks.
- Do not provide for cleanliness.
Pill:
More clarity up front, fewer corrections later; that is the value of the manufacturer in professional gourmet refrigeration.
How to coordinate distributor, installer and manufacturer
- Define cold target.
- Collect complete file.
- Review risks.
- Propose main alternative.
- Close conditions.
- Test in real use.
Recommended steps:
How to explain it:
First we agree terms, then we install.
How to defend a decision with higher initial investment
In gourmet refrigeration, the price is seen once. The operation is lived every day.
| Visible cost | Subsequent cost if not well defined |
|---|---|
| Lower initial price | Decline, consumption, incidences |
| Forced fit | Thermal instability |
| Reduced access | More technical visits |
How to tell the story:
We invest in stability, not just equipment.
Frequently asked questions
No. The project is led by the distributor or installer. The manufacturer supports the technical part.
In standard projects with controlled environment.no. The project is led by the distributor or installer. The manufacturer supports the technical part.
Actual plan, photos, usage pattern and priorities.
Heat, poor ventilation, impossible access and lack of cleanliness.
It talks about efficiency in real conditions.
To your trusted dealer or installer.
Glossary
Project fiche: information in order to be able to make informed recommendations.
TCO: total cost of ownership over the lifetime of the equipment.
Thermal load: real effort by environment and use.
Thermal stability: ability to maintain a stable temperature.
Commissioning: initial settings in actual use.
Maintainability: ease of cleaning and service.
Decline: loss of product due to inadequate preservation.
Useful alarms: warnings set to act.
CORECO does not sell direct. If the cold is the protagonist in your gourmet project, consult with your distributor or installer of confidence at https://coreco.es/es/contacto/distribuidores/ or request technical information at info@coreco.es.
