What do Thermo-Kool customers see when they open the walk-in door? Simple storage? Mandatory food preservation? Maybe even a place to hide when the shift gets tough? It’s a question we often ask ourselves. Sure, we could talk about durable seals, built-in safety features or integrated cold storage options. But at the end of the day, the best way to understand our product is to listen to the people who use it every single day. So, we asked a chef.
For Chef Kyle Wilson of Middleby Innovative Kitchens, his Thermo-Kool walk-in is the heartbeat of the kitchen. His journey started in small family kitchens and grew through years of hotel service, late nights and hard-earned lessons. Today, he brings that experience to help other chefs focus on what matters most: the food.
Walk-in cooler/freezer combo box located at Middleby Innovative Kitchens.
“In the middle of a busy service, consistency is everything. My Thermo-Kool walk-in has been rock-solid. It holds temperatures, even when we’re in and out constantly. That reliability keeps us moving without second-guessing whether our ingredients are being cared for.”
Chef Kyle Wilson of Middleby Innovation Kitchens in front of his walk-in from Thermo-Kool.Reliability and durability are themes Chef Kyle returns to again and again. He has worked with walk-ins that sweat, ice up or struggle on hot days. But Thermo-Kool? “Doors seal tight, the build is sturdy, and I don’t have to call maintenance every other month.” That peace of mind lets him focus on creating moments, not worrying about storage.
Customization also has made a difference. “They built it around us, not the other way around,” Chef Kyle explains. From shelving to door placement to lighting, Thermo-Kool listened and delivered. “We said we wanted more light, and they took it to the next level with backlighting on all the shelves. More companies should learn to listen to what their customers want.”
That attention to detail extends beyond convenience to keeping food fresh and safe. “Food safety is non-negotiable, and the walk-in is the frontline. With consistent temperatures and reliable storage, I don’t have to worry about spoilage or compliance; it’s handled.”
Every chef has their staples, and Kyle’s walk-in is always stocked with the essentials: fresh herbs, house stocks, seasonal vegetables, butter, cured meats and pickled everything. It’s a glimpse into the quiet side of cooking. The raw ingredients, the farmers’ work, the suppliers’ dedication, all waiting to be transformed.
Perhaps what stands out most is how he frames the walk-in not as equipment, but as a partner. “It’s one less thing to worry about. Kitchens are chaotic by nature, but knowing my walk-in won’t fail under pressure gives me the confidence to focus on the food and the team.”
And he doesn’t hesitate when asked what he’d say to someone who thinks all walk-ins are the same: “That’s like saying all knives are the same. Sure, they all cut, but some make the job effortless, consistent and safe. A Thermo-Kool walk-in is built for chefs, not just storage. Once you’ve worked with one, you understand the difference.”
Behind every great chef is a Thermo-Kool walk-in. Just ask Chef Kyle.
