Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. Fortunately, walk-ins are built to last, so when your unit fails, it’s probably time to analyze the core issue and to re-evaluate the specifications to see if they match your restaurant’s needs and uses.
Walk in coolers and freezers are among the best and most essential pieces of restaurant equipment. Unfortunately, many restaurants try to get away with sole reliance on reach-in and undercounter units. While these can be useful for helping cooks access common ingredients quickly, they don't provide the same economic value and convenience as walk-in units.