Sweet shops and mithai stores · −18 to −60 °C
Deep Freezer for sweet shops and mithai stores
Kulfi for counter sales and frozen khoya stock built up before festivals.
Kulfi is a summer favourite in many sweet shops and must be held hard-frozen. A glass-top chest freezer at the counter shows kulfi to customers, while a hard-top freezer in the back holds backup stock. Before Diwali and other festivals, many shops freeze khoya in portions to build stock, which needs extra freezer space for a few weeks. Chest freezers hold temperature through power cuts, protecting both kulfi and expensive khoya stock.
How to configure it
- Use a glass-top freezer at the counter for kulfi and a hard-top in the back for stock.
- Freeze khoya in wrapped, flat portions so it freezes and thaws evenly.
- Thaw khoya in the reach-in, not on the counter.
- Keep kulfi and khoya in separate freezers to avoid odour transfer.
Mistakes to avoid
- Refreezing kulfi that softened during a power cut.
- Overfilling freezers with festival khoya stock above the load line.
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 sweet shops and mithai stores
- Display Cases & ShowcasesRefrigerated display for milk sweets at the counter: kalakand, barfi, peda, sandesh, cham cham and other khoya and chenna sweets.
- Glass Door Refrigerator / Visi CoolerUpright display for sweets in syrup and dairy items: rasgulla and rasmalai bowls, rabri cups, dahi and bottled lassi.
- Reach-in RefrigeratorBack-room storage for khoya, chenna, milk and the next day's milk sweets made overnight.
Other businesses using deep freezers
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