Bars and pubs · +2 to +8 °C
Reach-in Refrigerator for bars and pubs
Kitchen storage for bar snack ingredients: marinated chicken, paneer, sauces, cut vegetables and dairy.
Pub menus lean on tikkas, chilli chicken, nachos, burgers and sliders, all of which need chilled raw and prepped stock. An upright reach-in in the bar kitchen keeps this food separate from bar drinks and holds it at food-safe temperatures overnight. Half doors and multiple sections help keep raw non-veg, veg and sauces separated, which is the basis of the kitchen's food-safety discipline.
How to configure it
- Keep kitchen food and bar drinks in separate cabinets.
- Assign sections: raw non-veg, veg and dairy, sauces and cooked items.
- Place the reach-in in the kitchen, away from the fryers, with ventilation around it.
Mistakes to avoid
- Letting bar staff use kitchen reach-ins to cool beer overflow on busy nights.
- Keeping raw marinated chicken above ready-to-eat sauces.
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 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.
- Deep FreezerIce storage, frozen glassware and frozen kitchen stock such as fries, nuggets and frozen meat for bar snacks.
Other businesses using reach-ins
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Reach-in for your bars and pubs.
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