Gelato Shop · +2 to +8 °C
Undercounter Refrigerator for gelato shop
A counter-height chiller beside the batch freezer for ageing pasteurised base and holding fresh fruit, dairy and nut pastes within reach.
Gelato making is a short, intense process, and the chef needs base and ingredients close to the batch freezer. An undercounter chiller puts aged base and fresh ingredients right where they are used, and its top doubles as a prep surface for weighing and mixing. Drawers keep ingredient containers organised and lose less cold. Front-breathing designs fit into a counter run beside the batch freezer.
How to configure it
- Set it to +2 to +4 °C for ageing base and holding dairy.
- Store bases in covered, labelled containers with the time they went in.
- Keep it clear of the batch freezer's hot exhaust air.
- Clean gaskets and drawer runners daily to keep sugar and dairy residues off.
Mistakes to avoid
- Overloading with warm, freshly pasteurised base, which should be cooled before it goes into the chiller.
- Storing open fruit next to uncovered base, which can pick up flavours.
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 gelato shop
Other businesses using undercounters
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Undercounter for your gelato shop.
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