Chocolatiers and chocolate shops · +2 to +8 °C
Reach-in Refrigerator for chocolatiers and chocolate shops
Kitchen storage for cream, butter, fruit purées, ganache and airtight boxes of fresh-cream truffles.
A chocolatier's perishable ingredients — fresh cream, butter, fruit purées, ganache made ahead — need ordinary refrigeration. Finished fresh-cream truffles and ganache-filled bonbons also need cold storage because of their cream content. A reach-in in the kitchen holds these, with a separate section or airtight boxes for finished chocolates so they never share air with cheese or other odour-carrying foods. Keeping the reach-in away from the tempering area helps keep the production room stable.
How to configure it
- Store finished truffles in airtight boxes, in a section away from strong-smelling ingredients.
- Keep cream, butter and purées on separate shelves from finished chocolates.
- Place the reach-in away from the tempering bench so its heat does not warm the production room.
- Let boxes of chocolates warm unopened before unpacking them in the shop.
Mistakes to avoid
- Storing finished chocolates uncovered in a reach-in shared with savoury ingredients.
- Moving chocolates straight from the reach-in into humid air without letting the sealed box warm first.
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 chocolatiers and chocolate shops
Other businesses using reach-ins
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Reach-in for your chocolatiers and chocolate shops.
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