What a multideck is and how it works
A multideck has four or five adjustable shelves, a refrigerated base deck, an evaporator and fans at the bottom or back, and a duct that blows cold air down the open front as an air curtain, which keeps room air out and chilled air in. Price rails on each shelf, LED lighting in the canopy and under the shelves, and a mirrored or stainless back panel are standard. Doors, night blinds and glass ends are options that change how the cabinet performs.
Sizes
Standard widths are 1.25 m, 1.875 m, 2.5 m and 3.75 m, chosen so cabinets line up into one continuous run. Heights run from about 1.6 m for a low cabinet that keeps sightlines open to 2 m or more for maximum shelving; depths are 0.7 to 0.9 m. Measure the aisle: customers need room to stand at the cabinet while others pass, so allow at least 1.2 m of clear aisle, more where trolleys are used.
Temperature classes
Multidecks are rated under the European standard for commercial refrigerated cabinets by the product temperature they hold in a test room. Class M1 holds -1 to +5 °C and M2 -1 to +7 °C, both suitable for meat, dairy and ready meals; class H1 holds +1 to +10 °C and suits fruit, vegetables and drinks. The class is on the data plate; a cabinet rated for a cooler test room than your shop will struggle in a hot summer, so check the climate class too.
Open front or glass doors
An open multideck is quick to browse and the traditional choice. Fitting glass doors keeps the cold air inside, so the cabinet uses a third or more less electricity, products hold temperature more evenly, and the aisle is warmer for shoppers. Most new supermarket installations now specify doors, and many open cabinets can be retrofitted. The trade-off is slightly slower browsing, so some stores keep doors on dairy and ready meals and leave drinks and promotions open. Night blinds pulled down after closing recover some of the saving on open cabinets.
Remote or plug-in
A plug-in (integral) multideck has its compressor and condenser built in. It is quick to install, needs only a socket and a drain or condensate tray, and can be moved, but it releases heat and noise into the shop and each cabinet runs its own compressor. A remote multideck is piped to a condensing unit outside or in a plant area, which keeps the shop cooler and quieter and runs more efficiently across a long run. For one to three cabinets, plug-in usually wins; for a full chilled aisle, remote usually pays back. Remote systems must be installed by F-Gas certified engineers.
Energy use and running costs
A multideck runs all day, and a run of open cabinets can be the largest item on a food shop's electricity bill. Doors, night blinds, LED lighting, EC fan motors and keeping the condenser clean each cut the bill, and commercial refrigeration now carries an energy label from A to G that makes cabinets easy to compare. Position cabinets out of direct sunlight and away from heaters, doors and ovens, and do not block the air return at the base.
Installation requirements
- A level floor and a straight run with the cabinets butted and sealed together.
- Power: a dedicated circuit per plug-in cabinet; remote cabinets need power for fans, lights and defrost plus pipework to the condensing unit.
- Condensate: plug-in cabinets usually evaporate their own condensate; remote cabinets need a drain.
- Airflow: plug-in cabinets need clearance above and behind for the condenser.
- Ambient: cabinets are rated for a shop at around 25 °C; a hot shop needs air conditioning or a higher climate class.
What affects the price
Width, height, doors or open front, remote or plug-in, the temperature class, lighting and shelving options, and whether the cabinet is a stock model or a special finish. Remote cabinets cost less each but need pipework and a condensing unit; plug-in cabinets cost more each but nothing else. We quote cabinet by cabinet, with doors and energy options costed so you can see the payback.
Maintenance
Clean the air return grille and the shelves daily, the condenser monthly on plug-in cabinets, and have the cabinet serviced with your other refrigeration at least once a year, including a check of the air curtain, fans, defrost and door seals. Our maintenance contracts cover display cabinets as well as cold rooms, and our repair engineers handle breakdowns between visits.
Buying checklist
- Widths that fit the run and leave a clear aisle.
- Temperature class M1 or M2 for meat and dairy, H1 for produce and drinks.
- Doors unless there is a strong reason not to.
- Remote refrigeration for a full aisle, plug-in for a few cabinets.
- LED lighting, EC fans and a good energy label.
- A written quotation and a maintenance plan.
Planning a shop? See our shop fitting and display fridges page, our supermarkets and convenience stores page, or request a free quote.