Dairy Booth and Milk Parlour · +2 to +8 °C
Undercounter Refrigerator for dairy booth and milk parlour
Counter-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.
Space is the scarcest thing in a dairy booth, and an undercounter or worktop unit gives you refrigerated storage and a serving surface in one footprint. Staff can restock a customer's order without walking to a back room, and drawers or half doors lose less cold than a tall door opened all morning. Front-breathing designs can sit flush in a counter run, which suits kiosks with no space behind the unit. It is the right place for bulk dairy, with display left to a glass-door cooler.
How to configure it
- Use drawer units for curd tubs and paneer blocks, so staff pull out only what they need.
- Set it to about +3 °C for pouch milk; check with a thermometer placed among the pouches, not in the air.
- Keep crate stacks away from the front grille on front-breathing models so the unit can exhale.
- Choose a stainless worktop that can be wiped down quickly after milk spills.
Mistakes to avoid
- Packing pouches so tightly that cold air cannot circulate, leaving the centre of the load warm.
- Standing hot crates on the worktop in the sun, which heats the cabinet below as well as the milk.
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 dairy booth and milk parlour
Other businesses using undercounters
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Undercounter for your dairy booth and milk parlour.
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