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Refrigerators

Refrigerators

All commercial food service establishments are required by the health department to use commercial refrigerators for storing perishable food. Commercial refrigerators are more powerful and durable than residential models, which are not allowable for foodservice use. Most foodservice operations use reach-in style refrigerators that have swinging doors and several wire shelves to hold products. Reach-ins come with glass or solid doors. Glass-door models are convenient because they allow workers to easily identify the contents, but tend to be less energy efficient than solid doors. Bakeries and caterers may want to invest in roll-in models that can hold entire pan racks of prepared food items for easy access and transport. Commercial kitchens that are seeking to maximize their available space should consider a multipurpose style, such as a chef base or worktop refrigerator. Chef bases have the capability to hold small prep equipment, while worktop units have a food-grade stainless steel surface that can be used for food preparation. Undercounter refrigerators are another option, as they can fit underneath any standard height countertop, turning the empty space into a refrigerated storage area.

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