A Guide to Frost Tops
Frost tops, also called cold shelves, are refrigerated slabs connected to a compressor that makes them capable of holding items for a short period of time. These can be used in back-of-house operations to ensure ingredients and liquids stay at an ideal temperature during preparation as well as in front-of-house displays to merchandise packaged goods. Frost tops are most often used in establishments offering chilled goods, such as cafeterias and convenience stores offering grab-and-go purchases, continental breakfast stations at hotels, ice cream shops.
Elevated vs. Drop-in Frost Tops
Frost tops are available in two variations: elevated and drop-in units. Elevated frost tops sit above displays, while drop-in units sit flush with the surrounding area to provide a continuous feel to your counter's presentation.
Elevated frost tops draw attention to your display. Since these frost tops are slightly raised, they typically have a drain trough, which catches liquid from the top to keep surrounding surfaces clean.
Drop-in frost tops are even or recessed with the counter for an uninterrupted counter presentation. This enables operators to place a frost top next to heated shelves, countertops, and more without disruption.
Built-in vs. Remote Compressors
Built-in compressors are located directly beneath the cold shelf in both elevated and drop-in units and can typically be accessed via front, back, or side panel. Models with built-in compressors sometimes require clearance on the back and/or sides, which can make vital components hard to access in some layouts.
Remote compressors can be placed away from the cold shelf to reduce strain on the refrigeration system by exhausting hot air away from areas where food is prepared, and customers are gathered. Remote systems often require additional lines and coolant to operate.
Frost tops can accommodate one to six full-size pans depending on the unit. Models are available with widths ranging from 21.06 to 87.25 inches and depths from 14 to 28.94 inches, so it's important to measure your available space and consider how large your unit needs to be to meet your production requirements or customer demand.
For larger establishments, consider the amount of prepared and prepackaged food you offer to determine which model has the space you need.
Maintenance and Installation
Cleaning and maintaining frost tops daily prevents malfunction and promotes efficient operation, as the unit must be turned off and defrosted every day. Operators can clean the frost top with a damp cloth or sponge using a mild detergent, but steel wool will scratch the surface of the machine. The rest of the unit needs to be wiped down with a dry cloth to remove any dust or dirt, and units containing gaskets, which can also be wiped down with a cloth, need daily cleaning to prevent mold and mildew. If the unit has a condenser, it can be cleaned with a vacuum cleaner or stiff brush.
Each unit has model-specific cutout measurements for countertops, and the installation area must be capable of supporting the weight of the frost top plus the product placed on it. Operators can add structure underneath the frost top to ensure the unit is securely installed and supported.
Additional Frost Top Considerations
Some frost tops are available with different configurations operators should consider while purchasing:
- certain units have heat modes for added versatility and simply switch modes within 30 minutes
- drains may be included with the frost top to drain condensation
- most manufacturers also make heated wells for operators to match for a cohesive look
