Freezer

Upright Reach-in Freezer for Restaurants and Hotels

A reach-in freezer is an upright stainless cabinet that holds frozen stock at −18 °C or colder. It looks like a reach-in refrigerator, with one to three sections, full or half doors and adjustable shelves. Inside, it has a larger refrigeration system, a heated door frame so the seals don't freeze shut, and an automatic defrost cycle to keep the evaporator clear of ice. Kitchens choose an upright over a chest freezer mainly for access. Every shelf is at standing height and visible when the door opens, so staff can find the right box quickly instead of digging through a chest.

Best for

QSR kitchens that pick frozen fries, patties, parathas and snacks many times a shift.
Hotels and caterers storing portioned frozen meat, fish and prepared items by shelf and date.
Bakeries keeping frozen doughs, laminated pastry and dessert components ready to use.
Kitchens where floor space is tight and a chest freezer's lid area would block a walkway.

Check before you buy

Ambient rating: a freezer works much harder than a chiller in a hot room. Ask at what kitchen temperature the cabinet still holds −18 °C. For a 43 °C kitchen, buy a unit rated for it.
Defrost and humidity: monsoon air carries a lot of moisture, which turns to frost each time the door opens. Check that defrost is automatic and that meltwater is evaporated or drained without a puddle on the floor.
Power cuts: when the door opens, cold air spills out of an upright faster than out of a chest. Keep doors shut during outages. Make sure the unit restarts safely, with a time delay, when the supply returns.
Loading: don't block the fan or the air path at the back. Overloading a shelf with warm stock can push the whole cabinet above −18 °C. Freeze in small batches, label and date everything, and use the oldest first.
Cleaning: plan a full defrost and wipe-down at a quiet time. Check door gaskets and the door-frame heater regularly. A torn gasket causes heavy icing and higher power bills.

Is an upright freezer or a chest freezer better for a restaurant?

An upright suits stock you pick often, because everything is visible and at hand. A chest suits bulk stock you open less often, because it loses less cold per opening and through power cuts. Many kitchens use one of each.

Why does my reach-in freezer build up ice so quickly in the monsoon?

Humid air enters each time the door opens and freezes on the coil and walls. Check that the gaskets seal all round and that the door closes on its own. Keep openings short. If frost still builds up, have the defrost heater and timer checked.