Hotel kitchens · +2 to +8 °C

Reach-in Refrigerator for hotel kitchens

Section cold storage alongside the cold room: butchery, garde manger, pastry and the 24-hour room-service pantry each run their own cabinet.

In most hotels the walk-in cold rooms are down a corridor or on another floor, and chefs cannot walk there for every tray. Each section draws its day's working stock from the cold room in the morning and holds it in its own reach-in: portioned meat and fish at the butchery, cold cuts, cheese and dressings in garde manger, crème pâtissière, ganache and fruit purées in pastry, and cut fruit, butter portions and breakfast items in the room-service pantry that a skeleton crew runs through the night. Giving each section its own cabinet makes the section head responsible for its stock and its temperature log, which is how audits are passed. The same cabinets also absorb stock when a cold room is being defrosted or repaired, so a little spare capacity across the kitchen is worth planning in.