Master Bilt
Refrigerators
Refrigeration can keep your products at safe temperatures for extended periods of time which helps to reduce spoilage and waste. Choose between reach-in, pass-thru, and even undercounter models to suit your restaurant’s design, your kitchen’s setup, and your menu and staff’s needs.
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Refrigerated Worktables
Whether you’re preparing fresh-made sandwiches in-house or crafting one-of-a-kind pizza creations, a refrigerated worktable is a must-have for your commercial equipment! Refrigerated worktables ensure that toppings stay at food safe temperatures during the preparation process, and wide table space allows for ease of use for chefs and employees. Set up one of these tables in your prep area next to your ovens for seamless workflow in the kitchen.
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Merchandiser
Perception can make or break a guest experience regardless of the actual quality of your items. The appearance of your restaurant and the way you display items can impact your guests’ perceptions, so taking the time to invest in the way you present your products is key to completing your marketing. Glass door merchandisers can work well for front of house as well as for back of house storage in areas visible to the public.
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Ice Cream, Gelato and Dairy Equipment
As a specialty form of refrigeration, milk coolers are an essential addition to convenience stores, grocery stores, and the like. You can also shop Master-Bilt’s lineup of walk-in coolers in this section, which give restaurant operators more wiggle-room with their refrigeration needs. Hard ice cream has become an American tradition over the years. With $25 billion spent annually on these treats alone, there’s certainly a market for frozen desserts. Select from Master-Bilt’s dipping cabinets to f
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Blast Chillers and Freezers
Blast chillers are used to quickly cook food for refrigeration, helping to reduce the strain on your refrigerator or freezer. When it comes to kitchen layout, these blast chillers are best placed at the end of your cook line where hot foods can be transferred to the chiller easily and then to your freezer unit.
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Freezers
A commercial freezer can allow for restaurant operators to purchase more items in bulk, allowing for food safe storage over longer periods of time. Even better is that there are freezers designed for front-of-house display as well, ensuring that frozen items meant for sale are readily available to customers.
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Walk In
Walk-in refrigeration units are pivotal for many restaurant kitchens. In fact, the large investment in purchasing your walk-in will probably be made up in the benefits you can reap with it’s functionality and efficiency! Knowing how to build your unit as well as understanding the how-tos behind its use can help ensure that you gain the most from your walk-in in both usability and longevity.
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Heated Cabinets
Hot food holding cabinets are well-known amongst successful restaurants and have been used to help restaurants create complex dishes while still having the ability to deliver on their quick-serve promises. They have long been a favorite of restaurant and catering operations with high-volume outputs, yielding the most benefits to those who have peak hours at certain points of the day and wish to have easy access to prepared hot foods.
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Depending on the type of unit you’re purchasing, there are likely a few options in terms of size and capacity available. There are a few ways to categorize the size/capacity of a unit:
Softserve ice cream, custard, and frozen yogurt are best-sellers, but these three treats have many differences between them despite their similar goodness. With $25 billion spent annually on these treats alone, there’s certainly a market for frozen desserts.
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Walk-in coolers tend to be larger than their freezer counterparts and
can occupy a space from 15 cubic feet to as large as 400,000 square
feet! Keep the following in mind when choosing the size/capacity of your
walk-in box:
Note! Most of the units below are available with remote compressors.
These require installation by a refrigeration technician, and this adds a
lot of cost. Units situated in warm areas will work more efficiently
and not add to the already warm ambient temperature if the condenser and
compressor are place in a well-ventilated room. If they are placed
outdoors, you will need to note that in your order so that an outdoor
hood and heater can be included.
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Snacking has long been a part of American cuisine. Bite-size and small portion foods help to fill out the day in between our standard meal times, and many opt to snack as a way to indulge rather than sustain. The Millennial generation has further fueled the demand for snacking options, and restaurants who choose to forego these small-portion dishes can be missing out on a large chunk of profit.
Perception can make or break a guest experience regardless of the actual quality of your items. The appearance of your restaurant and the way you display items can impact your guests’ perceptions, so taking the time to invest in the way you present your products is key to completing your marketing! Glass door merchandisers can work well for front of house as well as for back of house storage in areas visible to the public.
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Refrigeration and cooling units are an integral part to every restaurant’s kitchen. As a potentially huge sinkhole for energy consumption, correct selection and placement of these kitchen monsters can mean the difference between a wise investment and a costly mistake. When it comes to selection of your reach-in refrigeration, there are two main categories to choose from: top-mounted and bottom-mounted. Choosing a top-mounted reach-in unit for the back of the house is ideal!
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Restaurants who offer a buffet line or hotels with a continental breakfast need to invest in specialized equipment to handle self-service tasks.
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Your refrigerator might arguably be the most important piece of equipment in your kitchen. There are pros and cons to both top and bottom mounted units, so finding which balance suits your restaurant best is the key to choosing the right refrigerator for you.
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