Freezers in the commercial environment come in a variety of types and capacities. They are generally referred to as upright freezers, under-bench freezers, chest freezers and blast freezers. These types all fit and fill specific niches in the restaurant, food service operations and commercial kitchens. The freezers are designed to provide ample frozen storage for your products and ingredients. They are ideal as catering equipment in busy kitchens.
Upright freezers are suitable for storing items that need to be accessed frequently. The under-bench freezer allows a normally bulky appliance to blend in with your décor. Chest freezers are more compact but great for bulk storage. While blast freezers are used to quickly freeze food items, lock in flavour profiles and not damage the texture and products through slow freezing.
