A commercial kitchen is a busy, high-pressure environment, with many moving pieces.
The very best staff, ingredients and equipment can still fail, if the environment they are working in has not been properly considered and designed by a professional foodservice consultant who fully understands the complexities and efficiencies required.
Consultants start with a creative brief from a client, interpreting their requirement and ambitions into concept layouts and detailed schemes.
Part of this process includes specifying equipment, of which refrigeration is just one element. The equipment selected needs to be reliable, durable, and enhance the operational efficiencies of the overall kitchen processes.