Types of restaurant refrigeration?

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Restaurant kitchens contain a wide variety of types of refrigeration which can depend on the size of the kitchen and the types of food served in the particular establishment. Because restaurants typically store many types of prepared foods and ingredients in bulk, as well as beverage dispensers, they often have different sized coolers designed to hold specific items. The size of the ingredients, whether they are already chopped or otherwise prepared, and whether they are to be shown to customers, will affect the type of restaurant refrigeration required.

One of the most common types of restaurant refrigeration is the handy refrigerator. This type of refrigerator is similar to a basic household refrigerator and contains two to three shelves in the center, as well as shelves inside the door. Reach-in refrigerators are often used in smaller restaurants that don’t hold a large surplus of ingredients. Larger restaurants will generally have walk-in refrigerators, where the refrigerator is a small enclosed room that can hold bulk items.

An air curtain is a tall, narrow cooling unit that contains several closely spaced shelves. Contains a ventilation system that blows cold air around and completely covers the food with cold air at all angles. This variety of restaurant refrigeration is often used for trays of foods that are prepared ahead of time and will be cooked later, such as small appetizers, stuffed meats, or filled pastries. An air curtain can also be used to keep unbaked loaves of bread or other types of dough cool until they need to be reheated.

Some restaurants keep certain items, such as prepared desserts and sandwiches, on display near the entrance or waiting area as a way to entice customers and to showcase any special items. These display cases, typically referred to as bakery or deli display cases, are usually made of glass and have two to three metal shelves, along with a sliding door behind the unit so a server can access the items easily. They contain a cooling unit to keep items cool during display.

Ingredient stations are a type of restaurant refrigeration typically implemented by restaurants that serve pizza, cold sandwiches, and salads. These stations are flat benches with glass front covers. The counters contain individual sections that keep different ingredients separate, cooling them all at the same time. The ingredients are already chopped, chopped, or otherwise prepared, which makes assembling the desired ingredients more efficient.

Restaurants generally keep a separate refrigeration unit on hand to cool drinks, known as drink dispensers. These units have individual sections that hold different sodas, juices, beer, or other beverages, along with a nozzle that releases the beverages from the dispenser. Restaurants that serve wine, champagne or spirits will often have a separate refrigerator unit for storing whole bottles as customers can order whole bottles or their drinks can be poured directly from the bottle at the table.

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