Liebherr’s bakery refrigerators are built for dough and ingredient storage in a prep kitchen rather than general food service, carrying a climate rating — 4, 4+, or 5 — that specifies the ambient kitchen conditions the unit is designed to handle, in either a reach-in or undercounter configuration depending on the bakery’s layout.
A hot bakery kitchen with ovens and proofing equipment running nearby can push ambient temperature past what the unit’s climate rating covers, which is one of the most common calls on this format. Defrost water pooling at the rear or underneath the unit, and door seal wear accelerated by flour dust and frequent door openings during prep, round out the typical complaints.
Key Features
- Commercial refrigerator used for bakery dough and ingredient storage rather than general food-service
- Climate rating (4, 4+, or 5) that specifies the ambient kitchen conditions the unit is built to handle
- Reach-in or undercounter configuration depending on the bakery’s layout
Most Common Issues on This Model
Climate rating exceeded by a hot bakery kitchen — ovens and proofing equipment nearby push ambient temperature past what the unit is rated for
Defrost water pooling at the rear or underneath the unit
Door seal wear accelerated by flour dust and frequent door openings during prep