These commercial refrigerator units are a critical part of ensuring the safety of your food products and the health of your customers. The U.S. Food and Drug Administration (FDA) Food Code requires that foods be kept at proper storage temperatures prior to use and serving, with federal mandates dictating that internal food temperatures be held at 40 degrees Fahrenheit or below in commercial refrigeration. Restaurant freezers for foodservice must maintain temperatures of -10 to 5 degrees Fahrenheit, ensuring foods stay frozen without getting them so cold their quality degrades. From plug-and-play reach-in refrigerators to large walk-in coolers that have to be constructed by their owners, bar refrigerators to cold prep tables.