Dairy Booth and Milk Parlour · −18 to −60 °C
Deep Freezer for dairy booth and milk parlour
A chest freezer, glass-top for display or hard-top for storage, holding ice cream, kulfi and frozen dairy desserts.
Most milk parlours also sell ice cream and kulfi, and these need to stay well below freezing in a hot kiosk. A chest freezer keeps cold air in when the lid opens and holds temperature through short outages better than an upright. A glass-top lets customers choose without lifting the lid; a hard-top is better where the freezer is mainly reserve stock or where power is unreliable. Ice cream that softens and refreezes turns icy, so a stable −18 °C or colder is what protects the product.
How to configure it
- Keep it at −18 °C or colder and below the load line.
- Separate kulfi, cups and sticks with baskets so the lid is open for the shortest time.
- Put the freezer first in line for backup power along with the dairy cooler.
- Defrost before ice build-up thickens, moving stock to an insulated box meanwhile.
Mistakes to avoid
- Placing the freezer against a sun-heated kiosk wall with no gap for its condenser.
- Storing milk or curd in the freezer to cool it quickly, which freezes and spoils it.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for dairy booth and milk parlour
- Undercounter RefrigeratorCounter-height storage under the serving counter that holds bulk milk pouches, curd tubs and paneer within arm's reach, while its top works as the booth counter.
- Glass Door Refrigerator / Visi CoolerA customer-facing visi cooler for flavoured milk, lassi bottles, curd cups and buttermilk that sells on sight.
Other businesses using deep freezers
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Deep Freezer for your dairy booth and milk parlour.
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