A refrigerator rejects heat to the surrounding air. The hotter that air, the higher the condensing temperature and pressure, the harder the compressor works and the less cooling it delivers. Running cost rises noticeably with ambient, which is why the same cabinet uses more electricity in May than in January.
What matters is the temperature at the condenser, not the weather forecast. In an Indian commercial kitchen, air near the floor beside a range or tandoor can be much hotter than the room average. A unit pushed into a corner or under a counter with no ventilation recirculates its own hot exhaust air, raising the local ambient further.
Practical steps help: leave the specified clearances, keep units away from ovens and fryers, avoid direct afternoon sun on glass fronts and condensers, and improve kitchen ventilation where possible. Choosing equipment rated for a high ambient, such as climate class T, gives a margin for the hottest days.