While walk-in cold and freezer rooms are ideal for bulk storage, refrigerated upright and undercounter cabinets offer operational advantages in busy commercial kitchens when used correctly.
Cabinets provide faster access to ingredients, reduce staff travel time, minimise refrigerated room temperature loss from frequent door openings, and improve workflow by positioning food close to preparation and service areas.
This allows for better stock segregation, reduce cross-contamination risks, and improve energy efficiency when only small quantities of product are required throughout the day.
For many kitchens, strategically locating refrigerated cabinets at workstations can enhance productivity, food safety, and service speed, while reducing reliance on constant trips to central cold storage areas.
This allows the cold and freezer rooms to be dedicated to bulk storage to minimize delivery costs and ensure you have ingredients held at safe temperatures when you need them.
For reference you can typically store much more product in 1 small upright shelving compared to a standard 4 door under counter unit or just under what you can in a typical 2 door upright units.
