Hotel kitchens · +2 to +8 °C

Undercounter Refrigerator for hotel kitchens

Line storage at live breakfast stations, the all-day-dining show kitchen, specialty restaurant lines and the room-service tray station.

Hotel lines are often in full view of guests. The breakfast egg and dosa stations work in the dining room for three or four hours, the show kitchen in all-day dining runs à la carte through the day, and the specialty restaurant line runs a dinner service. A worktop undercounter at these points lets the chef cook and plate on top with eggs, butter, cheese, batter and fillings directly below, so nothing perishable sits on display. Appearance and noise count here as much as recovery, because the unit is part of the guest's view. In the room-service pantry, a worktop unit becomes the tray station where orders are assembled at any hour, with butter portions, juices, cut fruit and cold desserts below.