Portable refrigeration units

In order to create the best dishes, many chefs prefer having all the freshest ingredients on hand. Many of these ingredients need to be kept cold, but walking back and forth to a stationary fridge or walk-in cooler isn’t always an option. In the same way, preparing almost any dish in a commercial kitchen can be easier if you have everything at hand. This is why portable refrigeration is making a larger impact each year on the commercial and industrial kitchen industry. It just makes sense to keep what you need, where you need it. If you haven’t already begun to employ this time saving and quality improving method of cooking, you might want to check out one of the following innovations:

1. The Work Top Fridge: One of my favorite new innovations for portable refrigeration is the work top refrigerator. These units double as a work station and a cold storage station. I don’t know how many times I’ve walked into a kitchen and seen a workstation beside a fridge. In almost all of these case the under carriage of the workstation isn’t being used. Just toss the fridge under there and you’ve saved yourself space and could even throw shelving across the space. All these advantages simply by using a work top fridge.
2. The Chef’s Fridge: Any chef will tell you that these are a must have in order to create the best dishes. Not only do some foods require refrigeration prior to serving, others need to be kept cool before cooking. The ability to manage this in a local setting with several trays for each type is definitely something worth checking out. These units can range from 1 cooling bay to 6 and can also vary greatly in size. Be sure to check out all the options available on a chef’s fridge before you decide which might be best for your commercial kitchen.
3. The Portable Under-Counter Fridge: Though the portable under-counter fridge isn’t a new innovation for commercial kitchen refrigeration, it’s one that isn’t used enough. Today’s line up of under counter fridges is more expansive than ever before. One of my favorites is the two drawers, one door model made by Beverage Air. The two siding drawers are perfect for items that are needed right at a station. The door with 2 shelves is also perfect for storing less needed items or a greater bulk of what you need. This unit doubles as a chef’s fridge, but has about one and half times the space per dollar. If you need up close refrigeration in your commercial kitchen and don’t want to waste space, have a look at under counter fridges first.
4. Portable Reach-In Coolers: One of the best things to happen in refrigeration today is portability. Almost any type of fridge you can think of is now being made on wheels. This includes you standard one and two door reach-in models. If you’ve been struggling with an old stationary fridge, you are dealing with a potential health hazard and a lot of extra work to prevent it. Today’s line up of commercial reach-in coolers is designed specifically for use in a safe and productive commercial kitchen.