Sweet shops and mithai stores · +2 to +8 °C
Reach-in Refrigerator for sweet shops and mithai stores
Back-room storage for khoya, chenna, milk and the next day's milk sweets made overnight.
Khoya and chenna are the raw materials of most milk sweets and spoil quickly at room temperature. The reach-in holds them along with milk, cream and sweets made overnight for the next day's display. During festival seasons, when production starts days ahead, multi-section reach-ins let a shop separate raw khoya from finished sweets and store trays of barfi and peda stacked on slides. Uniform temperature with a full load matters because festival-season cabinets are packed to capacity.
How to configure it
- Separate raw khoya and chenna from finished sweets by section.
- Use tray slides to hold sweet trays flat and stacked with air between them.
- Cool freshly made sweets before loading them into the reach-in.
- Label each tray with sweet name and making date for best-before tracking.
Mistakes to avoid
- Loading hot, freshly made sweets straight into a packed reach-in during festival production.
- Packing the reach-in so tightly before Diwali that air cannot circulate.
The reach-in range
Upright stainless cabinets in one-, two- and three-section builds, with full or half doors. Refrigerator, freezer, dual-temperature and convertible versions share the same body, so a kitchen can standardise on one footprint and one set of spares.
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.
- Deep FreezerKulfi for counter sales and frozen khoya stock built up before festivals.
Other businesses using reach-ins
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Reach-in for your sweet shops and mithai stores.
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