01 · Goods receiving
Move goods into cold storage promptly, using a cold room or pass-through refrigerator near the storage area.
02 · Cold room and freezer room
+2…+4 °C and −18…−22 °C.
03 · Preparation
Refrigerated counters keep ingredients within reach.
04 · Display
Patisserie displays and refrigerated counters keep food presentable and fresh.
Start with the cold room
Consider seasonal peaks, delivery frequency and frequency of use. Some spare capacity is better than constant overfilling: it helps maintain temperature and extend equipment life.
We help you plan the cold chain
Send a description of your site. We will recommend equipment for each area and send a price within 1–3 days.