Central kitchens and commissaries · −18 to −60 °C

Deep Freezer for central kitchens and commissaries

Frozen raw stock and frozen finished portions — gravies, kebabs, momos, parathas — staged for dispatch to outlets.

Many commissaries freeze finished portions to smooth production and extend shelf life, so outlets can carry several days' stock. Chest freezers hold raw frozen meat and finished frozen portions economically and keep their cold through power cuts. They are best used to store product that has already been frozen, ideally in a blast freezer or at least in thin, flat packs; a chest freezer filled with warm pouches freezes them slowly and warms everything around them. Keeping raw and finished frozen stock in different freezers keeps segregation obvious, and staging dispatch stock in its own freezer near the loading area speeds early-morning loading.