Central kitchens and commissaries · +2 to +8 °C

Undercounter Refrigerator for central kitchens and commissaries

Cold storage under the portioning, packing and marinade benches, holding the batch in progress so it never sits out at room temperature.

The weak point in a central kitchen is often not storage but the packing line. Staff fill pouches or containers from a bulk batch of gravy, sauce or marinated meat, seal and label them, and that can take an hour or more per batch. In a 35 °C room, a tub left on the bench for that long drifts out of safe range. An undercounter or worktop unit below each portioning bench keeps the batch in progress and the next tub cold, so packers draw small quantities at a time. The worktop serves as the filling surface, and drawers keep different products or outlet orders apart. The same arrangement works at the marinade and dough stations, where mixes are portioned into dispatch containers.