Industry
Restaurants, QSR & Cloud Kitchens
A service line opens and closes forty times an hour, and every opening is a heat load. Cabinets under the counter have to recover between covers, in a kitchen already at 40 °C, without pushing the compressor into a duty cycle it cannot hold.
+2 to +8 °C, −18 °C freezer side
What the equipment has to do.
- Pull-down fast enough to survive a dinner service
- 700 mm depth, so it drops into an existing run
- Field-reversible doors for a line that gets rearranged
- Castors, because the floor behind gets cleaned nightly
Recommended
The cabinets for this job.
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