Commercial equipment is built to ANSI/NSF Standard 7 which has mostly to do with cleaning & sanitation. Many commercial refrigeration products have higher cooling capacity also so they can pull temperatures down rapidly since their doors are typically opened more often than domestic products. They have a built-in thermometer and are usually elevated above the floor on legs or casters.
I've heard many times where small food service operations try to get by with less expensive, domestic type refrigeration only to have it rejected the first time the health inspector comes around.
Last edited by Junkster; 04-25-2012 at 02:12 PM.