Catering and event food · −18 to −60 °C
Deep Freezer for catering and event food
Frozen stock of meat, seafood, frozen vegetables and ice cream for events.
Caterers buy meat and seafood in bulk and often freeze surplus for upcoming events, while ice cream for desserts must be held frozen until it travels. Hard-top chest freezers hold the most frozen stock per rupee and keep it through power cuts. Separate freezers for raw and dessert stock prevent odour transfer. Freezers are also used to freeze ice packs and gel packs for insulated transport boxes.
How to configure it
- Keep raw meat and seafood in a different freezer from ice cream and desserts.
- Freeze ice packs for transport boxes in a dedicated basket.
- Plan thawing in the reach-in a day or two ahead of the event, depending on cut size.
Mistakes to avoid
- Thawing large quantities of meat on the floor or in tubs of water in a hot kitchen.
- Packing freezers above the load line before a big event.
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 catering and event food
Other businesses using deep freezers
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Deep Freezer for your catering and event food.
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