Restaurant kitchens (fine and casual dining) · +2 to +8 °C

Reach-in Refrigerator for restaurant kitchens (fine and casual dining)

Bulk chilled storage in the prep area: raw meat, marinated batches, base gravies, dairy and vegetables before they are portioned out to the line.

The reach-in is where the morning's prep lands and where tomorrow's stock waits overnight, so it needs volume and uniform temperature more than speed. An upright two- or three-section cabinet gives a dining kitchen separate compartments for raw non-veg, veg and dairy, and cooked bases, which makes segregation a matter of which door you open rather than which shelf you remember. Half doors help here: the cook pulling a tub of makhani base does not dump the cold from the section holding chicken. Because it sits in the prep or store area rather than on the line, it can be placed away from the tandoor and range, which is the single biggest factor in how hard it has to work in summer. A dual-temperature or convertible build can carry a small freezer section for a kitchen too tight for a separate chest freezer.