Delfield Equipment Stands
Delfield undercounter equipment takes advantage of unused space beneath countertops, providing operators with a variety of storage options. Some options, such as Delfield chef bases, provide additional workspace on top of the cold storage, storing ingredients right where they'll be used. More
Delfield Undercounters: What You Need to Know
Undercounter equipment fills the space beneath a countertop with a small refrigerator or freezer, which helps operators maximize the use of cramped space in a commercial kitchen. Delfield undercounter refrigerators, freezers, and worktops are designed for commercial foodservice, meaning they're built to withstand high-volume use and maintain food safety. This equipment usually comes with casters for mobility, which can help operators save space when the equipment isn't needed or move it to a different place when a kitchen's needs change. We'll explain the different uses of Delfield undercounter freezer, chef base, and refrigerator products to help you choose the best piece for your restaurant.
Common Questions About Delfield Undercounter Refrigerators
What's the difference between a worktop and an undercounter fridge?
A Delfield undercounter fridge is simply a small version of a regular reach-in refrigerator that fits beneath a standard countertop. On the other hand, a Delfield worktop freezer isn't made to fit under a countertop but to instead provide countertop workspace for the operator. Worktops have a stainless steel workspace built into the top with cold storage beneath; this enables operators to access the fresh ingredients they're preparing without leaving the station. Worktops can be moved around the kitchen to wherever you have room, while undercounters will only fit in currently unoccupied undercounter space. Both types of equipment provide cold storage, and the main factor in deciding between them should be what type of extra space you have available.
What is a Delfield chef base?
Chef bases are special types of undercounter refrigerator that can double as equipment stands. The chef using a chef base can place equipment such as panini presses, charbroilers, or even countertop fryers above cold storage to create an efficient, effective workstation. This combination of cold storage and sturdy workspace makes a chef base invaluable for restaurant kitchens that have the floor space to include one.