Catering and event food · +2 to +8 °C
Reach-in Refrigerator for catering and event food
Bulk storage in the base kitchen for raw meat, paneer, dairy, vegetables and cooled cooked food before dispatch.
The reach-in is where a caterer's event is staged. The day before a big function it holds raw chicken and mutton, paneer, curd and cream, chopped vegetables and prepped bases, and after cooking it holds cooled gravies, raita and desserts before dispatch. Three-section uprights with half doors give the most storage and segregation in a modest floor area, and uniform temperature with a full load is essential because these cabinets are packed tight before events. Dual-temperature builds can hold a small frozen section for ice cream or frozen stock.
How to configure it
- Choose three-section units with half doors for segregation: raw non-veg, dairy and veg, cooked food.
- Use shallow trays and GN pans that fit the shelves, so cooked food cools quickly and stacks safely.
- Leave space between containers for air to circulate, even when the cabinet is full before an event.
- Log temperatures before and after loading for big events; a record helps trace any problem later.
Mistakes to avoid
- Putting large hot pots of biryani or gravy straight into the reach-in.
- Overpacking the cabinet before a wedding so air cannot reach the middle containers.
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 catering and event food
Other businesses using reach-ins
Get a quote
Reach-in for your catering and event food.
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