Unless you run an outdoor kitchen in Antarctica or are a conservative Amish (in which case you probably don’t have a computer so you wouldn’t be reading this), you probably need some sort of refrigeration unit to keep your inventory from spoiling.
Luckily, you can choose from a variety of chilling mechanisms including walk-in refrigerators/coolers, undercounter refrigerators, bottle/plate chillers, and reach-in refrigerators, etc. Walk-in’s are perfect for storing a large amount of prep ingredients and prepared food at once (almost every restaurant regardless of size has one of these as well as a walk-in freezer). Undercounter refrigerators are smaller and tend to come with a prep table of some sort above them. These are great for storing ingredients such as garnishes or breakable things that you may want readily available so you don’t have to worry about carrying them around the kitchen (ie: eggs). They are also a great way to maximize prep kitchen space. Bottle/plate chillers are perfect for storing your bottles and plates in order to ensure your cold drinks are actually still cold by the time they get to the table.
Reach-in refrigerators are the most versatile because they can be placed anywhere and allow you to see your food at face level. Reach-in’s are also great for storing smaller amounts of prepared items so they won’t get lost in your walk-in. Some establishments choose to separate their more perishable or delicate ingredients in to their reach-in rather then there walk-in. It also helps to divide up your refrigeration space so that the doors are not being opened as often and therefore allow you to conserve colder temperatures inside your refrigerators because the air is not constantly escaping out.
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