Superyacht Galley Refrigeration Guide: Specification, Sizing and Brands

The Marine Refrigeration Challenge

Refrigeration in a marine environment is harder than refrigeration ashore. Ambient temperatures in a superyacht engine room or galley in a Mediterranean summer are significantly higher than in a shore kitchen, reducing the efficiency and reliability of standard catering refrigeration equipment. Marine-rated refrigeration — with compressors, condensers and refrigerant charges specified for elevated ambient temperature operation — is essential; domestic or standard commercial refrigeration is not appropriate.

Sizing Chilled Storage

The fundamental sizing rule: calculate total chilled volume required for the longest provisioning interval, not for a typical day. For a Mediterranean charter yacht with daily provisioning access, this may be 3–4 days of full-guest supply. For an explorer yacht on extended passage, it may be 21 days.

A practical calculation: for a vessel with 12 guests and 12 crew, provisioning for 7 days, calculate approximately 50 litres of chilled storage per person — 1,200 litres minimum for chilled goods. Add blast chill capacity (one 5-tray blast chiller per 6 guests as a starting point) and frozen storage at 30 litres per person minimum.

Brands for Superyacht Application

Dometic — the dominant marine refrigeration brand in the superyacht sector. Marine-rated compressors, salt air-resistant finishes, extensive service network. The default specification for under-counter units.

Electrolux Professional — shore-based commercial refrigeration heritage, increasingly specified in larger superyacht galleys where the ambient temperature is better controlled. Excellent blast chillers.

Irinox — specialist blast chiller and freezer manufacturer. The leading specification for dedicated blast chill equipment in larger superyacht galleys.

Blast Chilling as a Core Specification

Blast chilling is not an optional extra — it is a HACCP requirement for commercially operated vessels. Every galley producing cooked food for guest service should have a blast chiller. Size it against the maximum volume of food that will be cooked and chilled in a single service preparation cycle.