A freezer is a type of professional refrigeration equipment designed to store frozen foods at low temperatures. Freezers are widely used in both commercial kitchens and in the sales areas of stores and supermarkets: in the latter case, the equipment is excellent not only for storing goods but also for displaying them.
Freezers can successfully store frozen vegetables, fruits, meat and fish products, frozen semi-finished products, dough preparations, and ice cream. This equipment operates down to -18°C: this temperature range is ideal for storing these types of products.
Refrigerated cabinets are used for short-term storage and display of chilled or frozen products in food service establishments and stores. They are categorized as medium- and low-temperature, blast-freezing, and refrigeration-freezing (combined) cabinets. Refrigerated cabinets are categorized by capacity as small, large, and medium. They can also vary in door design (sliding or hinged, vertical or horizontal) and the material from which their frames are made.
Low-temperature freezers have varying operating temperature ranges and are used for storing semi-finished products. Blast chillers are used in food service establishments for preparing large quantities of food, while combination models allow for the simultaneous storage of both chilled and frozen foods.
