Bakeries · +2 to +8 °C
Reach-in Refrigerator for bakeries
Production storage for butter, cream, fillings and retarded dough on sheet trays.
Bakeries need cold storage that fits their trays. An upright reach-in with tray slides holds full sheet trays of retarded dough, croissants shaped the night before and fillings ready for puffs. Butter, cream, non-dairy whipped topping, fillings and chocolate ganache also live here. Keeping retarded dough in a dedicated section that is not opened all morning gives consistent results, while another section holds ingredients used throughout the day.
How to configure it
- Choose tray slides sized to your sheet trays rather than flat shelves.
- Cover dough trays to prevent skinning in the refrigerator's airflow.
- Keep chicken and paneer fillings on lower shelves, covered and dated.
- Place the reach-in away from the ovens.
Mistakes to avoid
- Putting bread or pav in the reach-in, where it stales faster.
- Overloading with ingredients so retarded dough trays cannot breathe.
The reach-in range
Upright stainless cabinets in one-, two- and three-section builds, with full or half doors. Refrigerator, freezer, dual-temperature and convertible versions share the same body, so a kitchen can standardise on one footprint and one set of spares.
Specifications
Also for bakeries
- Undercounter RefrigeratorBench fridge beside the lamination and makeup bench for butter blocks, dough between folds and fillings in use.
- Display Cases & ShowcasesFront-of-house pastry showcase for cream rolls, pastries, cakes and cream desserts.
- Deep FreezerFrozen dough, puff pastry sheets, bulk butter, frozen fruit and backup sponges, so laminating and baking can be planned around the oven schedule.
Other businesses using reach-ins
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Reach-in for your bakeries.
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