Cloud kitchens · +2 to +8 °C
Undercounter Refrigerator for cloud kitchens
The station fridge and the work surface in one: holds each brand's service ingredients under the counter where they are cooked and packed.
In a cloud kitchen the undercounter does more work than any other cabinet. Space is too expensive for a separate prep table and a separate fridge at each station, so a worktop unit becomes both. During a lunch wave the biryani station pulls marinated chicken and fried onions, the roll station pulls kebabs and chutneys, and the wok station pulls cut vegetables and sauces, all from the cabinet beneath the cook's hands. Front-breathing ventilation matters because these units stand in tight runs, often in a hot, enclosed room. Drawer versions suit the many small containers a multi-brand menu uses and lose less cold per opening than a full door when the kitchen is turning out orders back to back.
How to configure it
- Choose worktop versions so the top doubles as a prep or assembly surface; a cloud kitchen rarely has room for both.
- Use drawers at stations that handle many small containers, such as roll and wrap assembly or chaat and chutney stations.
- Specify front-breathing units for tight counter runs in enclosed kitchens.
- Label drawers or shelves by brand and by item, so a new cook on a different brand's shift does not mix ingredients.
- Put each unit on its own protected power point; a shared extension board under a wet counter is a common failure point.
Mistakes to avoid
- Treating line units as bulk storage and stuffing them full, which blocks airflow and slows recovery during order waves.
- Placing an undercounter directly beside a fryer or tandoor without a gap, so it breathes the hottest air in the room.
The undercounter range
Counter-height cabinets that put chilled ingredients within arm's reach of the line. Door and drawer configurations, worktop and chef-base versions, in refrigerator, freezer and dual-temperature builds.
Specifications
Also for cloud kitchens
- Reach-in RefrigeratorThe shared bulk store for all brands: raw meat, prepped bases, dairy, vegetables and the next day's mise en place.
- Deep FreezerFrozen stock for momos, fries, parathas, frozen meat and ice cream used by dessert brands.
- Glass Door Refrigerator / Visi CoolerA dispatch cooler at the packing counter for bottled drinks, dessert cups and raita, so packers can complete orders at a glance.
Other businesses using undercounters
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