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.
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.