Pizzerias · −18 to −60 °C
Deep Freezer for pizzerias
Frozen store for garlic bread, wedges, backup shredded cheese, frozen chicken and desserts.
Pizzerias that do delivery usually sell frozen-prepared sides — garlic bread, potato wedges, stuffed breadsticks — and often keep backup cheese and frozen chicken for weekend peaks or irregular supply. A hard-top chest freezer holds this stock cheaply and holds temperature through power cuts. Separating cheese and dessert stock from raw chicken keeps odours and contamination under control.
How to configure it
- Use baskets to separate sides, cheese, raw chicken and desserts.
- Thaw backup cheese overnight in the reach-in before a busy weekend, not on the counter.
- Keep the freezer away from the oven wall, where it would face constant radiant heat.
Mistakes to avoid
- Refreezing cheese that has been thawed, which ruins its texture and melt.
- Keeping the freezer in a flour-dusty store without cleaning its condenser.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for pizzerias
- Undercounter RefrigeratorThe make counter: a worktop for stretching and topping, with cheese and toppings chilled directly below the pizzaiolo's hands.
- Reach-in RefrigeratorDough fermentation and bulk storage: trays of cold-fermenting dough, block cheese, prepped toppings and sauce.
- Glass Door Refrigerator / Visi CoolerA drinks cooler at the dispatch or counter area for soft drinks sold with delivery and takeaway pizzas.
Other businesses using deep freezers
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Deep Freezer for your pizzerias.
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