Refrigeration, Storage & Handling

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.

Refrigerated chefs bases hold cooking equipment, such as grills, griddles or ranges on top, while providing refrigerated storage below for ingredients.

 Refrigerated display cases are prevalent in the cafe segment due to the continued popularity of grab-and-go items. This equipment category includes pass-thrus, roll-ins and undercounter units.

A walk-in cooler and/or freezer plays a critical role in any kitchen as it serves as the bank for food storage. With operators using more locally sourced and seasonally fresh product, the space they need to hold food at safe temperatures continues to increase.

Reach-in Refrigerators

Pizza operations utilize reach-in refrigerators or uprights to keep perishable foods at temperatures between 36 degrees F and 38 degrees F. Operators most often use these units for long-term storage of pizza ingredients in the back of the house. Glass door models can merchandise a variety of menu items, including beverages, salads and other complementary items by the point of purchase.

Blast chillers drop food temperatures from 160 degrees F to 35 degrees F in 4 hours or quicker with some models.