Hotel kitchens · −18 to −60 °C

Deep Freezer for hotel kitchens

Section freezers for the pastry kitchen's laminated dough and ice creams, plus overflow frozen seafood and meat during banquet peaks.

A hotel's walk-in freezer is usually shared and opened constantly, and it smells of the seafood and meat it holds. The pastry kitchen needs its own freezer for croissant and Danish dough for the breakfast bake, ice creams and sorbets, and frozen entremet bases, all of which pick up odours easily. Chest freezers in the pastry section do this well and hold temperature through power interruptions. Before big banquet weekends, chest freezers also give the main kitchen extra frozen capacity for seafood and meat without overloading the walk-in. Smaller hotels without a walk-in freezer rely on chest freezers entirely.