Professional Refrigeration
Keep ingredients fresh and your kitchen organised with reliable professional refrigeration — reach-in chillers and freezers, undercounter units, saladettes, preparation counters, blast chillers and ice cube machines.
Built from stainless steel for heavy daily use, these units hold steady temperatures even in a hot kitchen. We help you plan the mix of storage, prep and ice so every station has what it needs within reach.
Blast Chiller Freezer
Chills and shock-freezes cooked food fast to keep it safe and fresh.
Countertop Display
Chilled countertop displays for salads, toppings, sushi and desserts.
Ice Cube Machine
Makes clear ice cubes all day, with a built-in storage bin.
Preparation Counter
Refrigerated prep counters with GN pans on top and cold storage below.
Reach In Chiller
Upright stainless steel refrigerators for daily ingredients.
Reach In Combi
One upright cabinet with a chiller and a freezer side by side.
Reach In Freezer
Upright stainless steel freezers for frozen stock, easy to reach.
Saladette
Cold prep station for salads, sandwiches and pizza toppings.
Undercounter chiller
Turns a work table into a cold station — one, two or three doors.
Undercounter Freezer
Frozen storage right under the work surface — one, two or three doors.
Buying guide — Professional Refrigeration
Reach-ins give the most storage; undercounter units turn a work table into a cold station.
Pans on top and storage below keep toppings and salads at safe temperatures during service.
A blast chiller cools cooked food fast, keeping it safe and letting you prepare ahead.
Size the ice cube machine by daily production in kg, not just bin capacity.
Not sure which model fits? Ask us on WhatsApp or send a quotation request — we will suggest the right option for your space and budget.
Frequently asked questions
What is the difference between reach-in and undercounter refrigeration?
Reach-in refrigerators and freezers are tall upright cabinets for bulk storage. Undercounter units fit below a work counter, so ingredients stay at hand on the cooking or preparation line and the top can still be used as a work surface.
Why does a commercial kitchen need a blast chiller?
A blast chiller cools cooked food quickly through the temperature range where bacteria grow fastest. It keeps food safe, preserves taste and texture, and lets you cook ahead and store food for longer.
How should refrigeration be placed in a kitchen?
Keep refrigeration away from ovens, burners and fryers, leave space around the unit for air to flow, and avoid direct sunlight. Good placement keeps temperatures steady and reduces power use.
Do you provide service for commercial refrigeration?
Yes. We install every unit, check it is holding the right temperature, and provide after-sales service, gas charging and spares.