Planning, plant engineering and service from a single source
KSI Kältetechnik designs the Refrigeration for catering and commercial kitchens and then builds the system itself. Instead of many individual units, one central refrigeration system supplies all cold rooms, cooling points, freezer areas and blast freezers.
In the commercial kitchen of Landshut Hospital a KSI system supplies ten central cold stores and more than 30 cooling points. At the Maritim Hotel Amsterdam 110 consumers are connected to the KSI refrigeration system, including 30 cold rooms.
In commercial kitchens and hotels, loads change strongly over the day, doors open and close constantly, and the cooling must never fail. At this size, it pays to have a refrigeration system planned as one system.
Four requirements
Normal cooling, deep freezing, blast freezers, rapid chillers and ice: a commercial kitchen needs many temperatures at the same time. Every cooling point has to hold its set point, even when the doors open and close constantly.
If the cooling fails, food and kitchen operations are at risk. Redundant pumps, several chillers and reliable alarms keep the supply running even in the event of a fault.
Commercial kitchens work to strict hygiene rules. The system records temperatures without gaps and reports deviations immediately. This is the basis for the kitchen's HACCP documentation.
In hospitals and hotels, plant rooms are often located inside the building or on high floors, with little space and high noise protection requirements. The system has to fit into the construction process and ongoing operation.
What we use for this
Cold rooms, refrigerated cabinets, deep freezing and ice production share one supply. That is why we plan generation, distribution, control and monitoring as one overall system.
Chillers with natural refrigerant cool a brine that supplies all cold rooms and cooling points. No individual compressors operate in the kitchen areas any more.
For low temperatures we use CO₂ refrigeration units as satellites. They supply freezer areas, blast freezers and rapid chillers independently of normal cooling.
Duplicated pumps and several chillers keep the supply running during maintenance or a fault. Capacity adapts dynamically to the load.
Flake ice machines and other special consumers can also be connected to the central cooling supply instead of placing separate units in the kitchen.
A central control system shows all cooling points at a glance. Via secure remote access we analyse faults quickly and adjust operation, often without a site visit.
Propane and CO₂ are not affected by the F-gas Regulation and secure operation and service in the long term. Especially with many cooling points, a large amount of synthetic refrigerant becomes unnecessary.
From practice
For the commercial kitchen of Landshut Hospital KSI designed and built cooling generation based on natural refrigerants. The refrigeration plant has two levels: one for normal cooling via cold brine, one for deep freezing with CO₂ satellites.
From practice
For the Maritim Hotel Amsterdam KSI implemented the refrigeration system entirely with natural refrigerants, based on complete 3D planning. The plant room is inside the building, and a CO₂ system on the 34th floor supplies the sky restaurant.
So you know whether we are a good fit for each other
We work where cooling is supplied centrally: commercial kitchens in hospitals, hotels, canteens and contract catering with many cooling points, their own plant room and high availability requirements. Typically in the three- to four-digit kilowatt range.
A single cold room, a counter or a refrigerator for the restaurant around the corner is better handled by a local refrigeration contractor. As soon as many cooling points, deep freezing and redundancy come together, it is worth talking to us.
We look at cooling points, temperature zones, loads and the existing installation, and develop a concept that suits your kitchen.
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