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

Undercounter Refrigerator for restaurant kitchens (fine and casual dining)

Station-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.

During a dinner rush the time and heat lost walking to a back fridge add up quickly. An undercounter or worktop unit under each station holds just the service quantities that station needs: tikka and seekh mince at the tandoor, gravies, cream and paneer at the curry range, raita, salad and dessert parts at the cold counter. Because it is opened constantly, it must recover fast in hot air, and because it sits in a counter run, it must breathe from the front rather than needing gaps at the back and sides. Drawer versions are especially useful in Indian kitchens, where many small containers are pulled dozens of times an hour; a drawer exposes only its own contents and keeps pans at eye line. A worktop or chef-base top also gives the line extra prep or equipment space in a kitchen where every metre counts.