Foodservice operators often use undercounter refrigeration units as supplemental storage solutions for the front of the house or in the kitchen as part of a prep station. This versatile equipment can help operations conserve space.
Operators need to determine the amount of space available for undercounter refrigeration units. A variety of widths and depths are available to accommodate smaller footprints.
Access is a factor, and operators can choose from among a variety of configurations, with models offering between one and four doors and drawers.
Undercounter refrigerators tend not to require a lot of ventilation space. As a result, operators often use undercounter refrigeration exclusively in ventless kitchens or smokeless and greaseless operations.
When choosing a model, operators must decide whether a self-contained or remote type system best suits their applications. Undercounter refrigerators may incorporate cutting boards or a prep top, which creates a two-in-one space for operations with small footprints and limited menus.
Consider efficiency and productivity, too, when specifying an undercounter refrigerator. Energy-efficient undercounter units may cost more up front, but if the operation can recoup the extra investment in about two years, it may be worth the investment in the long run.
Casters not only allow operators to move these units when necessary but also provide easier cleaning underneath.
Because undercounter refrigeration typically is 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.
More energy-efficient compressors and fan motors are available. Variable speed compressors speed up and slow down, depending on the usage demand.