Undercounter refrigerators, or lowboys, are typically used in a kitchen’s prep area, bars and other spaces. Refrigeration systems must keep temperatures under 45 degrees F for beverages and under 40 degrees F for open food.
Back bar units are taller and have interior lighting for displaying wine as well as canned and bottled beverages at the bar. Operators often use back bar units in conjunction with beer dispensing systems.
Underbar refrigeration is often used in the front-of-house bar area and designed for bottled beverages.
It is recommended that walk-in refrigerators and freezers receive proactive maintenance at least twice a year.
Foodservice operators should determine what products they will store in their walk-in refrigerators and freezers. An item’s density and temperature may mean it takes longer to get it to the right temperature.
A walk-in cooler and/or freezer serves as a critical piece of equipment in commercial kitchens, as it becomes the bank for cold food storage. With more operators using fresher ingredients, space necessary to keep items cool continues to increase.
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What to Consider When Purchasing Undercounter Refrigeration
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What to Consider When Purchasing Underbar Equipment
Read FeatureSteve Waltz, senior associate/project manager at Cini-Little International, Inc., based in Washington, D.C., discusses the important factors to consider when choosing underbar equipment.
