Bars and pubs · −18 to −60 °C
Deep Freezer for bars and pubs
Ice storage, frozen glassware and frozen kitchen stock such as fries, nuggets and frozen meat for bar snacks.
Bars go through large volumes of ice, especially in summer, and bagged ice from a supplier or ice machine overflow needs freezer space. A hard-top chest freezer gives that space cheaply and holds it through power cuts. Bar kitchens also rely heavily on frozen snacks: fries, nuggets, frozen kebabs and momos. Keeping ice and food in separate freezers prevents odours and contamination. Some bars also keep frozen glassware or shot bottles in a dedicated freezer, which should never share space with raw stock.
How to configure it
- Dedicate one freezer to ice only, or at least separate ice bags from food in sealed baskets.
- Keep kitchen frozen stock in a freezer near the kitchen, not behind the bar.
- Defrost when ice build-up becomes thick; bar freezers opened often build frost quickly in humid weather.
Mistakes to avoid
- Storing ice beside raw chicken or seafood.
- Leaving the ice freezer lid open during service to grab ice quickly.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for bars and pubs
- Glass Door Refrigerator / Visi CoolerBack-bar and display coolers for bottled beer, soft drinks, mixers and wine, visible to both bartenders and guests.
- Undercounter RefrigeratorThe cocktail station fridge for juices, syrup mixes, cream, cut garnish and backup mixers.
- Reach-in RefrigeratorKitchen storage for bar snack ingredients: marinated chicken, paneer, sauces, cut vegetables and dairy.
Other businesses using deep freezers
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Deep Freezer for your bars and pubs.
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