Central kitchens and commissaries · +2 to +8 °C
Reach-in Refrigerator for central kitchens and commissaries
Zone storage for working stock: raw meat and vegetables in prep, cooled bases near portioning, and packed stock near dispatch.
In a central kitchen, upright reach-ins provide working cold storage in each zone so staff do not cross from raw to cooked areas to fetch stock. Three-section cabinets give the most storage per square metre, with half doors to limit cold loss in busy zones. Uniform temperature with a full load matters because cabinets are packed to capacity before dispatch. A row of reach-ins also provides redundancy that a single walk-in does not: if one fails, stock moves to another while it is repaired.
How to configure it
- Assign reach-ins by zone: raw, cooked and cooled, packed dispatch stock.
- Choose three-section cabinets with half doors for maximum segregation and minimal cold loss.
- Fit digital temperature loggers with alarms to every cabinet for audit records.
- Use shelving sized to your GN pans and dispatch crates.
Mistakes to avoid
- Loading hot batches straight into reach-ins instead of cooling first.
- Mixing raw and cooked stock in the same cabinet to save space.
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 central kitchens and commissaries
Other businesses using reach-ins
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Reach-in for your central kitchens and commissaries.
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