Commercial Refrigeration Equipment For Food Service

Blast chillers move hot cooked food through the bacterial danger zone quickly, with chill and freeze cycles that let a kitchen batch cook ahead and hold quality.

You can set a griddle or charbroiler on a refrigerated chef base and keep proteins in the drawers directly beneath, saving a trip to the walk-in mid-service.

Ice cream dipping cabinets hold flavor tubs at scooping temperature behind a curved sneeze guard, so staff can serve cones and cups straight from the display.

Ice cream chest freezers hold novelties and packaged ice cream on display, with flat or curved lids that let customers see and reach the frozen treats.