Refrigeration and Freezers
Refrigeration is a critical part of every large institution’s foodservice operations from walk-in coolers to undercounter refrigerators to freezers and blast chillers.
Frozen food storage is a necessity in any institutional kitchen and a good reach-in or undercounter freezer is critical to your operation and efficiency.
Refrigerated Chef Bases
A commercial chef base provides you with cold storage in a cabinet that is sturdy enough to hold cooking equipment on top to optimize space in your commercial kitchen.
Refrigerated Merchandisers are great for grab and go or c-store applications, anywhere that you want to display cold drinks and foods.
Your commercial refrigerator is important to the health and safety of patrons storing prepared foods and uncooked ingredients at food safe temperatures.
A walk-in refrigerator provides you with ample cold storage for perishable bulk foods to keep your institutional foodservice well stocked with necessary ingredients.
Food preparation is faster and more efficient with a worktop refrigerator because ingredients are right at hand for your chef as they cook.