How to choose between air-cooled and direct-cooled commercial refrigerators?

In the back of the kitchen of a restaurant store, the refrigerator is very high in the list of many commercial kitchen equipment due to its usefulness. The product's usability is high buyers will naturally be more. Many restaurant owners in the purchase of refrigerators are randomly purchased, in fact, this way is wrong, because there are still a lot of differences between the refrigerator and the refrigerator, let's say that the refrigerator has air-cooled and direct-cooled points. So what is the difference between air-cooled and direct-cooled refrigerators? What to choose?

Air-cooled refrigerators are driven by a fan to force the circulation of cold air to achieve the cooling effect:
The cooling speed is more block, and there will be no frost and no water.
Cooling space is larger, and the temperature inside the room is stable. (Most of the drawer refrigerators on the market are air-cooled, if the introduction is direct cooling, do not believe)
Air flow rate is large, relatively dry and easy to cascade flavor, not conducive to storage. Ingredients need to be sealed
Due to the fan and complex wiring, energy consumption and working noise is relatively high
Direct cooling refrigerator relies on natural air convection to achieve cooling effect:
The cooling speed is slow, and frost and ice will form in the compartment, which needs to be de-iced regularly (otherwise, the ice will be thicker and thicker, failing to achieve the expected cooling effect, and the energy consumption will also go up).
The room of refrigerating and preserving function will be easy to have water (if the ingredients are afraid of water, it is recommended to choose air-cooled).
Similarly, in terms of energy consumption, direct cooling machine is relatively low, saving electricity.