Commercial undercounter fridges are a great way to save space and can also improve efficiency. By locating your refrigerated goods beneath a worksurface or counter you can cut down on journey frequency and distance within the kitchen, and the total amount of time it takes to prep food items or produce dishes for service. This applies to both small, independent catering operations right up to factory production environments - the closer the food your employees are working with is stored, the better they will be able to work. Look out for left and right doored fridges, or drawer fridges for even quicker access to well sorted refrigerated ingredients.
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