Food trucks and mobile kitchens · +2 to +8 °C
Undercounter Refrigerator for food trucks and mobile kitchens
The galley's main cold store and prep bench: sauces, meat, cheese and salad for one service, under the work surface.
In a food truck there is no back kitchen, so the undercounter is the kitchen's entire chilled storage and its main work surface. A worktop unit along the galley holds marinated meat, sauces, cheese and cut salad within reach of the griddle, and its top is where wraps are rolled and burgers assembled. Front-breathing ventilation is essential, since there is no space behind or beside the units, and the cabinet must cope with very hot air inside a closed truck. Drawer units keep small containers organised and are less likely to spill than shelves when the truck is moving.
How to configure it
- Choose front-breathing units with worktop surfaces; truck galleys have no spare space.
- Secure units to the floor or wall and use door or drawer catches for driving.
- Load pre-chilled stock from the base kitchen so the unit only has to hold temperature, not pull it down.
- Use lidded containers so food stays put when the truck moves.
- Put the unit on a protected supply, especially when running from a generator or inverter.
Mistakes to avoid
- Loading warm prep into the truck fridge just before service.
- Placing the undercounter right beside the griddle without a heat shield.
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 food trucks and mobile kitchens
Other businesses using undercounters
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Undercounter for your food trucks and mobile kitchens.
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