Published on Monday, 01 August 2016
Written by The Editors
Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.
- Determine the amount of space available for the refrigeration unit. Operators can choose from a variety of widths and depths.
- Understanding how staff will access these units represents another key factor. Units come in a variety of configurations with models offering between one and four doors and drawers.
- These units typically do not require a lot of ventilation space. As a result, operators often use undercounter refrigeration exclusively in non-vented kitchens or smokeless and greaseless operations that don’t have a deep fryer.
- Undercounter refrigerators may incorporate cutting boards or a prep top, which creates a two-in-one space for operations.
- Energy-efficient undercounter units may cost more up front, but if the operation can recoup the extra investment in about two years, it’s worth the investment in the long run.
- Casters not only allow operators to move these units but also make it easier to clean beneath them.
- Because undercounter refrigeration is typically situated in the middle of a busy area, operators should be aware of space constrictions for doors that swing out or drawers that pull out.