In professional kitchens, cold is a silent but essential partner. Whether in hotels, restaurants, or catering services, reliable refrigeration ensures that food is preserved safely, consistently, and with minimal waste. However, behind those stainless steel doors, refrigeration technology is undergoing a true transformation.

The Italian manufacturer Studio54 , based in San Giorgio in Bosco (Italy), has accepted the challenge of combining design, performance and sustainability in its latest line of professional freezer cabinets.

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A new scenario for professional refrigeration.

For many years, refrigeration equipment manufacturers have focused on providing robust, high-capacity, and low-noise units. However, the sector now faces new challenges. Regulations such as the F-Gas rules on refrigerants and the Ecodesign for Sustainable Products Regulation (ESPR) in Europe are pressuring companies to rethink their technologies.

The priority became natural refrigerants and energy efficiency, with a requirement to reduce environmental impact at all stages: from design and material selection to performance in daily use.

In this context, advanced technologies such as variable capacity compressors (VCC) stand out as key solutions. Unlike traditional on/off compressors – which operate at 100% or are off – VCC systems can modulate their speed according to the actual cooling needs.

Here, the electronic thermostat plays a crucial role in achieving the maximum efficiency that the VCC compressor can offer. Thanks to advanced algorithms, it determines the ideal compressor speed in each situation. The result: greater efficiency, more stable temperatures, and less energy waste.

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The Studio54 approach

Since its founding in 1994, Studio54 has been a benchmark in professional refrigeration. Recognized for its focus on research, innovation, and Italian design, the company decided to create a freezer cabinet that would stand out not only for its aesthetics but also for its energy performance.

The challenge was twofold:

• To develop premium equipment capable of meeting the high demands of the Ho.Re.Ca. market;

• Reduce energy consumption while ensuring excellent food preservation.

Achieving these goals involved a new way of managing compressors and rethinking cabinet design.

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On/Off switch for variable speed compressors

To understand the impact of VCC technology, Studio54 conducted comparative tests between traditional fixed-speed compressors and the new modulating system. The tests followed ISO 22041/EN16825:2016 standards, simulating real kitchen conditions.

The results were surprising.

Fixed-speed compressors operated in clear on/off cycles, causing temperature fluctuations. During situations such as door opening or defrosting, sensors registered peaks and dips, reflecting the system's reactive response. Although this method was standard for decades, it has disadvantages: greater mechanical wear, higher energy consumption, and variable performance in food preservation.

VCC systems brought a new level of precision. By continuously modulating their speed, they maintained temperatures very close to the defined value. The gradual frequency adjustment reduced abrupt cycles and resulted in a smoother cooling curve. Even under demanding conditions – such as frequent door openings – the system reacted quickly, stabilizing temperatures and ensuring uniform cooling throughout the cabinet.

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Energy saving in practice

The transition to variable capacity technology has brought not only stability, but also clear energy benefits.

Tests by Studio54 showed that daily consumption dropped from 5.8 kWh/24h to 3.3 kWh/24h – a reduction of 43% .

Part of these savings – around 1.5 kWh per day – resulted directly from the DCV system, while other design improvements contributed to the remainder.

Most importantly: the cabinet's official energy class has been upgraded from D to B , a two-level improvement that reflects not only lower operating costs but also a reduced environmental footprint.

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Real impact

For restaurant operators, the advantages are clear:

• Lower energy consumption means lower operating costs;

• More stable temperatures ensure better food quality and safety;

• Environmental benefits can be achieved through reduced electricity consumption and improved refrigerant management.

As Studio54 CEO Marco Bruseghin emphasized during the testing phase:

"The goal was not just to meet the standards, but to set a new benchmark for sustainable refrigeration in the industry."

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Looking to the future

The Studio54 case shows how traditional industries are reinventing their products in response to environmental and market pressures.

The combination of innovation, design, and rigorous testing has enabled the company to develop equipment that is not only more efficient but also aligned with the current values ​​of the hospitality and restaurant industry: sustainability, cost control, and a premium customer experience.

The transition from on/off compressors to variable capacity systems may seem like a technical detail, but the role of the electronic thermostat is crucial for extracting maximum efficiency from DCV compressors.

In a market where every kilowatt-hour saved counts – both financially and environmentally – these advances demonstrate how refrigeration can contribute to a smarter and more sustainable future.