Ice Cream Parlour · +2 to +8 °C
Undercounter Refrigerator for ice cream parlour
A counter-height chiller at the shake and sundae station for milk, cream, sauces, cut fruit and toppings within arm's reach.
Shakes, sundaes and fruit toppings need chilled ingredients right where they are made, and walking to a back fridge slows service at peak times. An undercounter or worktop unit puts milk, cream and sauces under the prep surface, and its top doubles as the work area. Drawer units keep topping containers in order and lose less cold when opened. Front-breathing designs can sit flush in the counter run.
How to configure it
- Set it to around +3 to +4 °C for milk, cream and cut fruit.
- Use drawers for topping containers so staff open only what they need.
- Keep the unit away from the dipping cabinet's warm exhaust and any waffle-cone iron.
- Clean sticky sauce spills from gaskets and drawer runners daily.
Mistakes to avoid
- Storing ice cream tubs in the chiller to soften them, which melts and spoils them.
- Blocking the front grille with stacked cups or boxes.
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 ice cream parlour
- Deep FreezerHard-top chest freezers behind the counter that hold reserve tubs and boxed products at −18 °C or colder, with a glass-top for take-home packs.
- Glass Door Refrigerator / Visi CoolerA compact or single-door visi cooler for bottled water, soft drinks and packaged milkshakes sold alongside ice cream.
Other businesses using undercounters
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Undercounter for your ice cream parlour.
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