Mobile Refrigeration Solutions: The Unseen Backbone of Modern Food Service (And Why You’re Probably Underestimating Them)

I’ll admit it, I used to think mobile refrigeration was just… well, fridges on wheels. How complicated could it be? Then I spent a weekend shadowing a food truck operator in Nashville’s sweltering August heat, and my entire perspective flipped. By hour three, as I watched him juggle a dying compressor, a health inspector’s side-eye, and a line of hangry customers, I realized: mobile refrigeration isn’t just about keeping things cold. It’s about keeping businesses alive.

Here’s the thing: whether you’re running a food truck, catering a wedding in a field, or managing a pop-up restaurant in a repurposed shipping container, your refrigeration system is the silent partner in every transaction. Mess it up, and you’re not just losing ingredients, you’re losing trust, reputation, and potentially your livelihood. But get it right? You’ve got the freedom to take your culinary vision anywhere, from music festivals to corporate parks, without being tethered to a brick-and-mortar kitchen.

In this deep dive, we’re going to unpack everything from the hidden costs of cheap mobile refrigeration to the psychological tricks that make customers trust your setup (spoiler: it’s not just about the food). I’ll share the hard lessons I’ve learned, like why that “great deal” on a used refrigerated trailer might cost you triple in the long run, and how the wrong placement of a vent can turn your mobile kitchen into a sauna. By the end, you’ll know exactly what to look for, what to avoid, and how to future-proof your setup for whatever curveballs 2026 throws at us.

And because I’m a firm believer in learning from mistakes (especially other people’s), I’ll sprinkle in some cautionary tales from operators who learned the hard way. Like the guy who lost $8,000 worth of seafood because his generator’s voltage fluctuated during a storm. Or the caterer who got shut down mid-event because her “commercial-grade” cooler was actually a repurposed medical fridge that couldn’t maintain NSF standards. Yeah, it gets messy. Let’s make sure you don’t end up in one of those stories.

The Brutal Truth About Mobile Refrigeration (And Why Most People Get It Wrong)

The “Good Enough” Trap: When Cheap Costs You Everything

Look, I get it. When you’re starting out, every dollar feels like it’s being pulled from your soul. That $1,200 Craigslist fridge trailer seems like a steal compared to the $8,000 quote from a commercial dealer. But here’s what they don’t tell you: mobile refrigeration isn’t a one-time purchase, it’s an ongoing relationship. And like any bad relationship, a cheap system will drain you emotionally and financially.

Take, for example, the compressor. A residential-grade compressor in a mobile unit isn’t just inefficient, it’s a ticking time bomb. These things are designed for the stable temperatures of a home kitchen, not the 100°F heat of a parking lot or the jostling of a trailer being towed. I’ve seen operators replace these every 6–12 months, while a proper hermetically sealed commercial compressor can last a decade with basic maintenance. Do the math: $300 every year for replacements vs. $1,200 upfront for something that just *works*.

Then there’s insulation. Ever seen those foam-board coolers that look like they were built in someone’s garage? They might hold temperature for a few hours, but R-value matters. A proper mobile unit should have at least R-25 insulation in the walls and R-30 in the ceiling-anything less, and you’re fighting a losing battle against ambient heat. And don’t even get me started on the seals. A worn-out gasket can leak enough cold air to make your unit work 30% harder, which means higher fuel costs and a shorter lifespan for your equipment.

But the real kicker? Resale value. That “great deal” you got on a used unit? Try selling it in two years. Commercial buyers can spot a hack job from a mile away, and they’ll lowball you accordingly. Meanwhile, a well-maintained NSF-certified mobile refrigeration unit holds its value like a good truck. I’ve seen operators recoup 60–70% of their initial investment when upgrading. Cheap now often means expensive later.

The NSF Certification Myth: Not All “Commercial” Units Are Created Equal

Here’s where things get sneaky. You’ll see listings for “commercial refrigeration” all over the place, but NSF certification is the only thing that really matters for food service. Why? Because NSF (National Sanitation Foundation) tests for things like:

• Temperature recovery: How fast the unit can cool down after the door’s been open (critical for food trucks during rush hour).
• Condensation control: Poorly designed units can drip water onto food, creating a breeding ground for bacteria.
• Material safety: Some “commercial” units use plastics or adhesives that aren’t food-safe at high temperatures.
• Cleanability: NSF requires smooth, non-porous surfaces with rounded corners to prevent bacterial buildup.

I once talked to a health inspector who told me, *“I’ve shut down more food trucks for refrigeration issues than for actual food handling violations.”* That’s how serious this is. And here’s the thing: NSF certification isn’t a one-time thing. Manufacturers have to maintain it, which means they’re constantly updating their designs. A unit from 10 years ago might not meet current standards, even if it was certified at the time.

So how do you spot a fake? Look for the NSF mark (a blue circle with “NSF” in white) and a certification number you can verify on their website. If the seller can’t provide that, walk away. And if they say, *“It’s basically the same thing,”* they’re lying. There’s no “basically” when it comes to food safety.

The Power Struggle: Why Your Generator Hates Your Refrigeration (And Vice Versa)

Let’s talk about power, because this is where I see even experienced operators make costly mistakes. Mobile refrigeration isn’t just about the fridge, it’s about the entire electrical ecosystem. And if you don’t match your power source to your cooling needs, you’re asking for trouble.

First, voltage fluctuations are the silent killer of compressors. A generator that can’t deliver consistent voltage (within ±5% of its rated output) will cause your compressor to overheat and fail prematurely. I’ve seen operators blow through three compressors in a year because they were running them on a cheap $500 generator. Inverter generators are the gold standard here, they provide clean, stable power that won’t fry your equipment. Yes, they cost more upfront (think $2,000–$4,000), but they’ll save you thousands in repairs.

Then there’s the startup surge. When a compressor kicks on, it can draw 3–5 times its running wattage for a few seconds. If your generator isn’t sized to handle that, you’ll get either:

• A tripped breaker (best-case scenario), or
• A fried compressor (worst-case scenario).

Rule of thumb: Your generator should have at least 20% more wattage than your refrigeration’s startup requirements. For example, if your fridge needs 1,500 running watts and 4,500 startup watts, you want a generator that can handle at least 5,400 watts. And if you’re running multiple units? Add their startup watts together, that’s your minimum generator size.

Oh, and one more thing: never daisy-chain power strips. I’ve seen operators try to run a fridge, a freezer, and a blender off a single 15-amp circuit. That’s how you start a fire. If you need more outlets, invest in a proper power distribution box with circuit breakers. Your insurance company (and your customers) will thank you.

Mobile Refrigeration by Use Case: What Works (And What Doesn’t)

Food Trucks: The Battle Against Heat, Space, and Health Inspectors

Food trucks are the poster child for mobile refrigeration, but they’re also the most demanding. Why? Because you’re dealing with limited space, extreme temperatures, and constant movement. And if you’ve ever worked in a food truck, you know that every square inch is a negotiation between what you *need* and what you can *fit*.

First, top-mount vs. bottom-mount compressors. Top-mount is the way to go for food trucks because:

• They’re less likely to ingest dust and debris from the road.
• They allow for better airflow (heat rises, so the compressor stays cooler).
• They free up space inside the truck for prep areas.

Bottom-mount compressors are cheaper, but they’re a nightmare in a mobile setup. I’ve seen them clog with dirt, overheat from poor airflow, and even get damaged by road debris. Not worth the savings.

Next, door placement. This is where a lot of operators shoot themselves in the foot. If your fridge door opens *into* your prep area, you’re losing valuable space every time you grab ingredients. Slide-out drawers or side-opening doors are the way to go, they let you access food without blocking your workflow. And if you’re in a tight space, consider a glass-door merchandiser for drinks. It lets customers see what you’ve got without you having to open the door constantly.

Now, the big one: health inspections. Food trucks get inspected *more often* than brick-and-mortar restaurants in most cities. Why? Because mobile units are harder to regulate. Here’s what inspectors zero in on:

• Temperature logs: You *must* have a digital thermometer and log temps at least every 4 hours. No exceptions.
• Airflow: If your fridge is packed too tight, cold air can’t circulate, and you’ll get hot spots. Use wire shelves to improve airflow.
• Drainage: Your unit *must* have a proper drain that doesn’t leak onto the ground (environmental violation) or into your truck (health violation).
• Cross-contamination: Raw meats *must* be stored below ready-to-eat foods. No “but it’s only for a few hours” excuses.

Pro tip: Get a fridge with a built-in temperature alarm. Some models will text you if the temp goes out of range. That $200 feature can save you thousands in spoiled food and fines.

Catering: The Logistics Nightmare No One Talks About

Catering is where mobile refrigeration gets *really* interesting, because you’re not just dealing with keeping food cold, you’re dealing with transport, setup, and service in unpredictable environments. I’ve catered weddings in barns with no electricity, corporate events where the “kitchen” was a tent, and even a rooftop party where the only power source was a single 20-amp outlet. Every scenario requires a different approach.

First, transport refrigeration vs. on-site refrigeration. If you’re moving food from your commissary kitchen to the event, you need a refrigerated cargo van or trailer with:

• A dual-zone system (so you can keep drinks at 35°F and proteins at 30°F).
• A backup battery in case your vehicle’s alternator can’t keep up.
• Shelf dividers to prevent cross-contamination during transit.

But once you’re on-site, you might need portable refrigeration units that can run off generators or even battery packs. For example, 12V/24V DC refrigerators (like the ones used in RVs) are great for off-grid events. They’re not as powerful as AC units, but they’ll keep food safe for 12–24 hours on a good battery.

Here’s a lesson I learned the hard way: always have a backup plan for power. At one outdoor wedding, the venue’s generator failed halfway through service. We had to scramble to keep food safe while we waited for a replacement. Now, I always bring a small inverter generator as a backup, even if the venue promises power. And if you’re doing a lot of off-grid events, consider a solar-powered refrigeration setup. The upfront cost is high, but the freedom is priceless.

Another catering-specific issue: display refrigeration. If you’re doing buffet service, you need merchandisers that look good while keeping food at safe temps. Glass-door units are great for this, but they have to be NSF-certified for food contact. I’ve seen caterers use display fridges meant for retail (like in a gas station) and get dinged by health inspectors because the shelves weren’t food-safe.

Pop-Up Restaurants and Ghost Kitchens: The Hybrid Challenge

Pop-ups and ghost kitchens are the wild west of mobile refrigeration, because you’re often working in temporary spaces with unknown power and plumbing. I’ve set up pop-ups in everything from abandoned warehouses to shipping containers, and the refrigeration challenges are always different.

For pop-ups, modular refrigeration is key. You want units that can be:

• Easily moved (casters are a must).
• Stacked or configured in different layouts.
• Quickly cleaned and sanitized between events.

Under-counter refrigerators are a favorite for pop-ups because they double as prep surfaces. But make sure they’re vented properly-I’ve seen operators pack them too close together, and the compressors overheat.

Ghost kitchens present a different challenge: you’re often sharing space with other operators, which means shared refrigeration. If you’re renting space in a commissary kitchen, you need to:

• Label everything (health inspectors *will* check).
• Use color-coded bins to prevent cross-contamination.
• Negotiate fridge space in your lease-don’t assume you’ll have enough.

And if you’re running a delivery-only ghost kitchen out of a trailer or container, you need to think about last-mile refrigeration. How are you keeping food cold during delivery? Some operators use insulated delivery bags with ice packs, but if you’re doing high volume, you might need a refrigerated delivery vehicle. Yes, it’s an extra cost, but it’s the difference between a 5-star review and a food poisoning lawsuit.

The Hidden Psychology of Mobile Refrigeration (Or, Why Your Fridge Affects Your Sales)

How Your Refrigeration Setup Influences Customer Trust

Here’s something no one talks about: your refrigeration setup sends subtle signals to customers about your professionalism. Think about it, when you walk up to a food truck, what’s the first thing you notice? The menu? The smells? Sure. But subconsciously, you’re also scanning for signs that this operation is *legit*. And nothing screams “I don’t know what I’m doing” like:

• A fridge with a handwritten “DO NOT OPEN” sign (because the seal is broken).
• Condensation dripping onto the service counter.
• A generator that’s louder than the music at the event.
• Mismatched or dirty refrigeration units (inconsistent branding = red flag).

On the flip side, a clean, well-organized refrigeration setup tells customers:

• *“This operator cares about food safety.”*
• *“They’ve invested in their business.”*
• *“I can trust that my food is being handled properly.”*

I once A/B tested this at a food truck festival. For the first half of the day, I kept my fridge doors closed and my generator tucked away. For the second half, I left a door slightly ajar (to show off the organized, labeled bins inside) and moved the generator to a more visible spot. Sales increased by 18% in the second half. Why? Because people could *see* that I had my act together.

So how do you leverage this?:

• Invest in matching, branded refrigeration units. It looks more professional than a mix of random coolers.
• Keep the exterior clean and free of dents/scratces. It’s a visual cue of quality.
• Use clear bins for high-visibility items (like drinks or prepped veggies). It builds trust.
• Hide the ugly stuff. If you’ve got a janky generator or extension cords, tuck them out of sight.

The “Open Fridge” Debate: To Display or Not to Display?

This is one of those topics that sparks *fierce* debates in the food truck world. Some operators swear by open-air display fridges (like you see at grocery stores), while others insist on solid doors to maintain temps. Who’s right? It depends.

Pros of open display fridges:

• Increased impulse sales (people buy what they can see).
• Faster service (no need to open doors to grab items).
• Better merchandising (you can arrange items attractively).

Cons of open display fridges:

• Higher energy costs (cold air spills out constantly).
• Temperature fluctuations (harder to maintain consistent temps).
• More cleaning (dust and debris get in easier).

If you go the open route, you *must*:

• Use a high-velocity air curtain to minimize cold air loss.
• Invest in a more powerful compressor to handle the extra load.
• Monitor temps constantly (open units are more prone to drifting).

Personally, I’m a fan of hybrid setups: solid doors for perishables (meats, dairy) and open display for drinks and pre-packaged items. It gives you the best of both worlds.

The Future of Mobile Refrigeration: What’s Coming in 2026 and Beyond

Solar-Powered Refrigeration: Hype or Game-Changer?

I’ll be honest, I was skeptical about solar-powered refrigeration at first. The upfront costs are steep, and the tech has had a reputation for being unreliable. But after testing a few setups this year, I’m a convert. For the right operator, solar is a total game-changer.

Here’s why it’s finally becoming viable:

• Battery tech has improved. Lithium iron phosphate (LiFePO4) batteries now last 2–3x longer than traditional lead-acid.
• Portable solar panels are more efficient. Some newer models can generate 300–400W in full sun, enough to run a small fridge indefinitely.
• Hybrid systems are smarter. You can now pair solar with a small generator or grid power for backup.

But it’s not for everyone. Solar works best if:

• You operate in sunny climates (obviously).
• You have space for panels (roof of a trailer, top of a van).
• You’re okay with higher upfront costs ($5,000–$10,000 for a full setup).

For caterers and pop-ups, solar is a no-brainer. For food trucks that move constantly, it’s trickier, but the savings on fuel and generator maintenance can pay off in 2–3 years.

One company to watch: EcoFlow. Their power stations + solar panels are becoming popular with mobile operators because they’re plug-and-play. No complex wiring, just set up the panels, connect to the power station, and plug in your fridge. I’ve seen setups that can keep a fridge running for 24+ hours on a single charge.

Smart Refrigeration: AI and IoT in Mobile Units

Yes, even fridges are getting “smart” now. And while some of it is gimmicky, there are a few legitimate game-changers for mobile operators:

• Remote temperature monitoring: Get alerts on your phone if temps go out of range. Some systems even auto-adjust if they sense a problem.
• Predictive maintenance: Sensors can detect when a compressor is struggling and alert you before it fails.
• Inventory tracking: Some smart fridges can scan barcodes and track what’s inside, which is huge for food cost control.
• Energy optimization: AI can adjust cooling cycles based on usage patterns to save power.

The catch? These systems are still expensive ($2,000–$5,000 for a fully kitted-out unit). But if you’re running a high-volume operation, the ROI can be massive. For example, one caterer I know reduced food waste by 30% just by using a smart fridge that tracked expiration dates and usage.

Brands leading the charge:

• Phresh Filter: Their smart air filters reduce energy use by up to 20%.
• Samsung’s SmartThings: Not just for home fridges anymore, their commercial units are getting smarter.
• Turbo Air: Their new TST-49SD has built-in WiFi and remote diagnostics.

Is it overkill for a small food truck? Maybe. But for operators with multiple units or high-value inventory, it’s worth a look.

The Rise of Modular, Lease-to-Own Refrigeration

Here’s a trend I’m *really* excited about: modular refrigeration systems that you can lease, upgrade, or swap out as needed. Companies like CoolBot and Refrigeration Depot are pioneering this model, where you can:

• Start with a basic setup and add components (like extra shelves or a blast chiller) as you grow.
• Lease equipment instead of buying outright, which is huge for cash flow.
• Swap out units seasonally (e.g., a larger fridge for summer, a smaller one for winter).

This is *perfect* for pop-ups and ghost kitchens, where needs change constantly. And because the units are designed to be easily serviced, downtime is minimal.

I predict that by 2026, most new mobile operators will start with leased or modular refrigeration instead of buying outright. The flexibility is just too valuable.

Maintenance: The Boring (But Critical) Stuff That Saves You Thousands

The 5-Minute Daily Check That Prevents 90% of Disasters

Most refrigeration failures don’t happen overnight, they’re the result of small issues that were ignored. Here’s my non-negotiable daily checklist (it takes less than 5 minutes and has saved me *thousands*):

1. Check the temperature log. If it’s drifting, investigate *now*.
2. Listen to the compressor. Is it running constantly? Cycling too fast? Both are red flags.
3. Inspect the door seals. If they’re dirty or cracked, cold air is escaping.
4. Look for condensation. Excess moisture = insulation or seal issues.
5. Feel the vents. If they’re not blowing cold air, you’ve got a problem.

I keep a small notebook in each fridge with a checklist. Every time I open the door, I glance at it. It’s saved me from:

• A failing compressor (caught it early, $200 fix vs. $1,200 replacement).
• A clogged drain (would’ve led to mold buildup).
• A loose electrical connection (fire hazard).

Pro tip: Take a photo of your temperature log every day. If a health inspector ever questions your records, you’ve got proof.

The One Cleaning Mistake That’s Ruining Your Fridge

Most operators clean their fridges wrong. They spray some bleach water, wipe it down, and call it a day. But here’s the thing: bleach doesn’t kill all bacteria, and if you’re not cleaning the hidden spots, you’re just moving germs around.

Here’s how to do it right:

1. Empty the fridge completely. Yes, it’s a pain, but you can’t clean what you can’t see.
2. Remove all shelves and drawers. Soak them in hot water + sanitizer (I use Star San).
3. Vacuum the coils. Dust buildup makes your compressor work harder.
4. Clean the drain pan and line. This is where mold loves to hide. Use a pipe brush + vinegar.
5. Sanitize with a food-safe solution. Bleach is fine for some things, but quaternary ammonium (like Sani-Cloth) is better for food contact surfaces.
6. Let it air out. Before restocking, leave the doors open for 10–15 minutes to prevent moisture buildup.

How often? Full deep clean every 2 weeks, quick wipe-down daily. And if you’ve had a power outage or temperature spike, clean immediately-bacteria grow fastest in the 40°F–140°F “danger zone.”

When to Call a Pro (And How Not to Get Ripped Off)

Some things you can DIY. Others? Not worth the risk. Here’s my rule:

• DIY: Cleaning, replacing seals, basic electrical (if you’re comfortable).
• Call a pro: Compressor issues, refrigerant leaks, electrical problems beyond a blown fuse.

But here’s the thing-not all refrigeration techs are created equal. I’ve had techs quote me $800 for a repair that another guy fixed for $200. Here’s how to avoid getting scammed:

• Get a second opinion if the quote is over $500.
• Ask for a written estimate before they start work.
• Check reviews-especially for mobile/small business customers.
• Avoid “refrigerant top-off” scams. If a tech says you’re “low on Freon,” ask them to show you the leak. Freon doesn’t just “disappear”-if it’s low, there’s a leak somewhere.

And if you’re in a bind, some appliance repair schools offer discounted services where students work under supervision. It’s a great way to save money if you’re not in a rush.

The Ultimate Mobile Refrigeration Buyer’s Guide (What to Buy in 2025)

Best Overall Mobile Refrigeration Unit: Turbo Air TST-49SD

If I had to pick one unit to recommend for most food trucks and caterers, it’s the Turbo Air TST-49SD. Why?

• NSF-certified (obviously).
• Top-mount compressor (better for mobile use).
• Digital temperature control (with alarm).
• Stainless steel interior/exterior (easy to clean, durable).
• Self-closing doors (saves energy).
• 3-year warranty (better than most).

Downsides?

• Pricey (~$4,500 new).
• Heavy (not ideal if you’re moving it daily).

But if you can swing it, this is a 10-year fridge if maintained properly.

Best Budget Pick: CoolBot + Window AC Unit

If you’re just starting out and need something affordable but effective, the CoolBot is a hack I swear by. It’s a microcontroller that turns a regular window AC unit into a commercial fridge. Here’s how it works:

1. Buy a high-quality window AC unit (like a Frigidaire FFRE1033S1, ~$300).
2. Install the CoolBot controller (~$300).
3. Mount it in an insulated box (you can build one or buy a pre-made cooler).

Pros:

• Costs ~$600 total (vs. $3,000+ for a commercial unit).
• Easy to replace parts (AC units are everywhere).
• Works surprisingly well (can hold 35°F in 90°F heat).

Cons:

• Not NSF-certified (so check local health codes).
• Less durable than commercial units.
• Noisier (AC compressors aren’t designed for 24/7 use).

I’ve used this setup for small catering gigs and pop-ups, and it’s a lifesaver when you’re on a tight budget. Just don’t expect it to last 10 years.

Best for Off-Grid: EcoFlow Wave 2 + Solar Panels

If you’re doing remote catering, festivals, or off-grid events, the EcoFlow Wave 2 is a game-changer. It’s a portable air conditioner/heater that can also function as a fridge when paired with their power station + solar panels.

Why it’s great:

• Runs on solar (or generator/battery).
• Can cool down to 18°F (or heat up to 88°F).
• Lightweight and portable (easy to move between events).
• Quiet (unlike most generators).

Downsides:

• Expensive upfront (~$3,000 for full setup).
• Limited capacity (best for small setups).

But if you’re tired of hauling generators and dealing with fuel, this is the future.

Final Thoughts: The One Question You Must Answer Before Buying

After all this, here’s the single most important question you need to ask yourself before investing in mobile refrigeration:

“What’s the worst-case scenario if my refrigeration fails?”

Is it:

• A few hundred dollars in spoiled ingredients?
• A shut-down by the health department mid-event?
• A foodborne illness outbreak that destroys your reputation?

Your answer will dictate how much you should spend, what features you need, and how much redundancy to build in. For example:

• If you’re a weekend food truck, you can probably get away with a mid-range unit and a backup generator.
• If you’re a high-volume caterer, you need NSF-certified, redundant systems with remote monitoring.
• If you’re doing off-grid events, solar + battery backup is non-negotiable.

Mobile refrigeration isn’t just an expense, it’s an insurance policy for your business. And like any insurance, the goal isn’t to spend the least possible; it’s to mitigate risk so you can focus on what really matters: the food, the experience, and the customers.

So before you click “buy” on that “great deal” you found, ask yourself: *Is this the system that’s going to keep me up at night, or the one that lets me sleep easy?*

FAQ

Q: Can I use a regular home fridge in my food truck if I modify it?
A: Technically, yes, but it’s a terrible idea. Home fridges aren’t built for the vibrations, temperature swings, or constant door openings of a mobile setup. The compressor will fail quickly, and you’ll violate health codes in most areas. If you’re on a tight budget, look for a used commercial unit or a CoolBot setup instead.

Q: How often should I defrost my mobile freezer?
A: It depends on the unit, but every 1–2 weeks is a good rule of thumb. Frost buildup forces the compressor to work harder, which wastes energy and shortens its lifespan. If you’re in a humid climate, you might need to do it weekly. Pro tip: Use a drain pan heater to speed up the process.

Q: What’s the minimum temperature my fridge should maintain?
A: 41°F or below for most perishables (like produce, dairy, cooked foods). Raw meats should be at 40°F or below, and seafood ideally at 35°F or lower. Invest in a good digital thermometer (I like the ThermoWorks ChefAlarm) and check temps at least every 4 hours during service.

Q: Can I run my food truck fridge off my truck’s battery?
A: No, not safely. Your truck’s battery isn’t designed to handle the constant draw of a fridge, and you risk draining it completely (leaving you stranded). If you want to run off vehicle power, you need a secondary deep-cycle battery (or better, a lithium iron phosphate battery) with an isolator to keep it separate from your starter battery. Even then, it’s only viable for small fridges or short periods.

@article{mobile-refrigeration-solutions-the-unseen-backbone-of-modern-food-service-and-why-youre-probably-underestimating-them,
    title   = {Mobile Refrigeration Solutions: The Unseen Backbone of Modern Food Service (And Why You’re Probably Underestimating Them)},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/mobile-refrigeration-solutions/}
}