Restaurant kitchens (fine and casual dining) · −18 to −60 °C
Deep Freezer for restaurant kitchens (fine and casual dining)
Frozen backup in the dry store for prawns and fish, frozen meat, peas and corn, parathas and the ice cream used in desserts.
Most dining kitchens buy some stock frozen and freeze their own surplus, and a chest freezer is the economical way to hold it. A hard-top chest keeps its cold when the lid opens because cold air sinks and stays in the well, and its thick walls give useful hold-over through a power cut, which matters during summer outages. Placed in the store room rather than the kitchen, it runs in cooler air and is opened only a few times a day when the next day's stock is moved to the reach-in to thaw. Kitchens that serve both seafood and desserts often keep two smaller freezers rather than one large one, so that ice cream does not share space with raw fish.
How to configure it
- Use a hard-top chest for storage; keep glass-top freezers for front-of-house display only.
- Use baskets or dividers so raw meat and seafood stay separate from ice cream and dessert components.
- Label each bag with contents and freezing date and use first-in, first-out; unlabelled frozen stock is what gets thrown away.
- Thaw tomorrow's meat and prawns in the reach-in overnight, not on the counter in a 35 °C kitchen.
Mistakes to avoid
- Putting the freezer in a closed, unventilated store room where its own heat raises the room temperature every afternoon.
- Freezing large tubs of warm gravy that take many hours to freeze through and warm the stock around them.
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 restaurant kitchens (fine and casual dining)
- Reach-in RefrigeratorBulk chilled storage in the prep area: raw meat, marinated batches, base gravies, dairy and vegetables before they are portioned out to the line.
- Undercounter RefrigeratorStation-level cold storage under the tandoor, curry and cold stations, so each cook works from arm's reach during service and refills from the reach-in.
Other businesses using deep freezers
Get a quote
Deep Freezer for your restaurant kitchens (fine and casual dining).
We reply within one working day with a recommendation and a quote.