Fish and Seafood Shop · +2 to +8 °C
Reach-in Refrigerator for fish and seafood shop
A stainless upright chiller, run at its coldest setting, that holds covered trays of iced cleaned fish, fillets and prawns between sales and slows ice melt.
Fish needs to stay near 0 °C, and the best way to get there in a hot shop is crushed ice in contact with the fish, inside a cabinet that keeps warm air away from the ice. A reach-in set to the bottom of its band does exactly that: the ice holds the fish near 0 °C, and the cabinet stops the ice melting in an hour. Stainless interiors can be scrubbed daily, and solid doors keep heat, flies and dust out. It is the backbone of a fish shop that wants to sell cleaned fish later in the day without quality slipping.
How to configure it
- Set the chiller to its lowest point, around +2 °C, and keep fish on crushed ice inside covered, drained trays.
- Use perforated tray inserts so meltwater drains away from the fish instead of soaking it.
- Keep prawns, crabs and fin fish in separate trays to make cleaning and rotation easier.
- Wipe salt and moisture off the exterior and door edges daily in coastal shops.
- Empty and sanitise trays every evening, and clean gaskets where fish juice collects.
Mistakes to avoid
- Putting fish straight on shelves without trays, so meltwater and juices run through the cabinet.
- Running the chiller at a general +5 to +8 °C setting meant for vegetables, which is too warm for fish.
- Storing fish alongside dairy or cooked food, which picks up odour and risks cross-contamination.
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 fish and seafood shop
Other businesses using reach-ins
Get a quote
Reach-in for your fish and seafood shop.
We reply within one working day with a recommendation and a quote.