Think Like a Professional Buyer
Why the price tag is only the beginning
When you are looking to invest in a new fridge or freezer, your eyes naturally drift to the price tag. It’s the easiest number to compare. But in the high-pressure environment of a commercial kitchen, judging equipment solely on its upfront cost is a financial trap.
As Galton Blackiston, Chef Proprietor of Morston Hall, notes: “Refrigeration is the most important thing in a commercial kitchen.”
It is the only appliance that runs 24 hours a day, 365 days a year. Because it is the heart of your operation, the true cost isn't the invoice you pay on delivery day; it is the cumulative cost of electricity, maintenance, and reliability over the next decade. Buying based on the lowest price today often means signing up for the highest running costs tomorrow.
The Breakdown: The 20/80 Rule
Why TCO matters more than purchase price
The Total Cost of Ownership (TCO) of a commercial fridge is split surprisingly unevenly:
- 20% Purchase Price
- 20% Maintenance & Repairs
- 60% Running Costs (Energy Bills)
If you buy a "cheap" inefficient fridge, you save money once (at the till) but pay for it every single month in inflated energy bills. If you buy a premium, efficient model, you pay a little more upfront but save thousands over the machine's life.
Real World Proof: "More Money for Cheese"
Energy efficiency directly impacts your P&L.
Take The Norfolk Deli. By switching to energy-efficient Foster equipment, they reduced their annual energy spend by £3,000. Over a typical 10-year lifespan, that is £30,000 in savings—or as owner Mark Kacary puts it: “That’s £3,000 more to spend on cheese!”
How to Calculate Your Own TCO
Don't guess—know the numbers.
- Check the Label: Use EcoDesign labels to compare energy consumption.
- Use the Toolkit: Download our Energy Toolkit to understand what you should be looking for.
Get an Audit: We can calculate exactly how much your current kit is costing you.
What Drives the Cost Down?
Efficiency isn't magic; it’s engineering. While the purchase price is determined by the box, your long-term savings are determined by what’s inside it. To drive down that 60% of your Total Cost of Ownership, you need technology specifically designed to combat the heat, grease, and stress of a professional kitchen. Here is the technology that makes the difference.
1. The +stayclear Condenser
Most chefs don't think about their condenser until it blocks up and the fridge dies. A blocked condenser forces the motor to work harder, burning more energy and risking failure. Our patented +stayclear aerofoil tube technology prevents blockages, keeping the unit efficient and reducing maintenance call-outs.
"It’s become so important that you get an energy efficient refrigeration system. The +stayclear condenser stops any potential blockages and keeps your fridge running."
— Galton Blackiston
2. Climate Class 4 (or Higher)
Commercial kitchens are hot environments, often exceeding 30°C. If you buy a fridge that isn't rated Climate Class 4 or 5, the compressor will run significantly longer to maintain temperature. This not only spikes your electricity bill but shortens the lifespan of the unit. Foster units are built to perform in the heat.
3. Durability = Less Downtime
Repairs account for 20% of your TCO. We use premium materials and UK manufacturing standards to ensure our units last for decades, not years.
"When it came to finding Foster I knew these were… the Rolls Royce and I’m really proud to say they’re in my kitchen."
— Richard Bainbridge, Chef Patron, Benedicts
Prevent Problems Before They Cost You
Unplanned downtime is the single biggest threat to your margins. Keeping your equipment clean and serviced is the best way to avoid it.
Beyond the repair bill, consider the hidden costs:
- Spoiled Stock: UK food waste costs the sector £3.2 billion/year.
- Staff Distraction: Chefs managing a broken fridge aren't cooking.
- Reputation: Cancelling menu items disappoints guests.
Smart buyers ask three questions:
Will this fridge hold temperature under pressure?
Is it built for a commercial lifespan?
What will this cost me to run over 5 years?
It pays to choose Foster
Since 1968, Foster has helped thousands of chefs, buyers and operators across the UK reduce their costs, from fine dining to school kitchens.
We don’t just manufacture refrigeration, we engineer long-term savings and performance.
Find your solution
Stop paying for inefficient equipment and start investing in long-term savings. Our experts can help you calculate the true cost of your refrigeration and find a model that protects your bottom line as well as your produce.